Line Cook 

Non Exempt

Executive Chef/Sous Chef

January 2019

Summary/Objective:

Line Cook must possess the ability to work on a variety of stations in a high volume kitchen environment. This position is responsible for creating an exceptional culinary experience for the Member/Guests through preparation, cooking and food presentation.

Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This position will also assist the Head Line Cook/Sous Chef to plan and prepare quality service for the food and beverage production department.

Essential Functions:

• Provide the highest and most efficient level of hospitality service to the FRCC Members/Member/Guests.
• Works in the designated station as set by Executive Chef and/or Sous Chef.
• Able to organize the assigned work area and efficiently put away orders.
• Responsible for preparing and cooking all food items by the recipe and to specification
• Able to prepare food within recommended time frames to meet Member/Guests expectations.

• Responsible for preparing and cooking all food items by the recipe and to specification.
• Able to produce quality product in a timely and efficient manner for the Member/Guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• A Responsible for preparing and cooking all food items by the recipe and to specification.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices grind and cook meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to Member/Guests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

• Maintain correct portion size and quality of the food to the Club's standards.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Executive Chef before leaving.
• Assists in providing on the job training & development of new cooks.
• Assists other Team Members in the kitchen when   needed  or perform any other tasks assigned by the Club management
• Responsible to maintain cleanliness, sanitation at the assigned work area.

Prerequisites:

• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate, read and write clearly and effectively.

Education:

High school education required. Diploma in culinary preferred/ 3 years’ experience in a high volume kitchen. Must have basic computer skills and familiar with inventory systems.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.