What are the responsibilities and job description for the Line Cook - Golf Course position at Grand Canyon University?
Grand Canyon University! One of Arizona’s leading institutions of higher learning. Located in the Valley of Sun in the heart of Phoenix, Arizona, GCU is a regionally accredited, private, nondenominational Christian University.
The GCU Golf Course in Phoenix, AZ strives to enhance the local community and provide an upscale, yet affordable, golfing experience. Our public golf course provides a hands-on learning environment for GCU business students and serves as the home course for GCU Golf student-athletes. Our mission is to position the former Maryvale Golf Course as a community and university asset.
Do you have a passion for cooking? Grand Canyon University is seeking a fulltime line cook for our Lope House Restaurant. The line cook works in a fast-paced kitchen to prepare dishes for customers. Demonstrates the knowledge of food and catering trends, quality, production, sanitation, and food cost controls.
Primary Responsibilities /Accountabilities/ Essential Functions
None.
Experience/ Education
The GCU Golf Course in Phoenix, AZ strives to enhance the local community and provide an upscale, yet affordable, golfing experience. Our public golf course provides a hands-on learning environment for GCU business students and serves as the home course for GCU Golf student-athletes. Our mission is to position the former Maryvale Golf Course as a community and university asset.
Do you have a passion for cooking? Grand Canyon University is seeking a fulltime line cook for our Lope House Restaurant. The line cook works in a fast-paced kitchen to prepare dishes for customers. Demonstrates the knowledge of food and catering trends, quality, production, sanitation, and food cost controls.
Primary Responsibilities /Accountabilities/ Essential Functions
- Prepare and cook all food items according to SOP to ensure consistent quality.
- Maintain sanitation standards according to SOP and FDA/OSHA requirements.
- Prepare dishes for customers including special requests regarding food allergies or intolerances.
- Properly portion all items as dictated by SOP/Recipe guidelines.
- Restock all items as needed throughout shift.
- Return all food items not used to designated storage areas, being sure to cover/date all perishable items.
- Control food waste, loss, and usage per SOP.
- Actively seek ways to reduce food costs and waste.
- Follow proper reporting procedures for accidents/incidents following GCU/OSHA guidelines.
- May need to assist in other kitchen/restaurant areas as needed and requested.
- Other duties as assigned.
- Demonstrated knowledge of food and catering trends, quality, production, sanitation, and food cost controls.
- Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
- Promote positive relationships in communication and cooperation with all coworkers and guests.
- Ability to learn the structure and function of all kitchen stations and departments, facilities, rooms, activities, services, and hours of operation.
- Ability to prepare and present food according to SOP/Recipe guidelines.
- Ability to consistently perform during scheduled work hours.
- Demonstrated ability to manage multiple tasks in preparation of food, ensuring that all food is prepared according to quality procedures.
- Ability to troubleshoot and identify potential problems/issues especially during high volume/demand.
- Proficient verbal and written communication skills.
- Ability to learn and follow all safety, emergency, and accident prevention procedures.
- Able to use fire extinguishers and any other emergency equipment needed to ensure personal and guest safety.
None.
Experience/ Education
- High school diploma or GED equivalent required.
- Minimum one year experience; prefer 3 years’ experience in high volume/demand hospitality venue.
- Must be able to have flexible schedule which may include early morning, evenings, weekends, and holidays as needed; rotating schedule will apply.
- Must be able to obtain Maricopa County Food Handler’s Card at one’s own expense prior to beginning of employment.
- Must have work authorization documents for United States
- Must be able to speak, read and write English fluently.
- Must successfully pass a background check.
- Sitting: 1-2 hours a day
- Standing: 6-7 hours a day
- Walking: 6-7 hours a day
- Lifting: Frequently
- Carrying: Frequently
- Pushing: Frequently
- Bending: Occasionally
- Squatting: Occasionally
- Kneeling: Occasionally
- Climbing: Rarely
- Reaching: Occasionally
- Grasping: Frequently
- Fine Eye to Hand Coordination: Continuously
- Driving: Rarely
- Work Environment: Office building on site. Work performed is primarily inside, subject to variations in temperature and weather, equipment noise and dust.