Grill Cook/Broiler Cook

Great River Golf Club is home to Monty's River Grille, a full-service restaurant offering Zagat-rated service, exceptional American-International cuisine, and a unique dining experience. In addition, the clubhouse is fully equipped and wireless providing corporate space as well as a dramatic ballroom for weddings and special events.

http://www.greatrivergolfclub.com/

Job Description:

The successful candidate for Grill Cook/Prep will be responsible for all operations done in his/her section. This includes, but is not limited to, preparation of all ingredients for menu items and upkeep in sanitation. The Grill cook will ensure that each dish is of high quality and delivered in a timely manner in order to meet Executive Chefs and client/guests' expectations

PRINCIPAL DUTIES & RESPONSIBILITIES:

• Participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met.
• Works closely with the front of the house staff and management to ensure delivery of top quality, consistent, creative and contemporary fare along with traditional country club offerings.
• He or she will take ownership from production to the final delivery of the end product.
• Maintain speed of service, consistent product, quality of ingredients, creative ideas and plating.
• Responsible for preparation of all items required for the grill station as well as assisting all stations to be ready for service. Responsible for having a working knowledge of all line stations to assist in delivery of menu items in a timely fashion during service.
• Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Will be trained on all station to assist when needed.
• Assist in daily deliveries are stored and put away correctly, follow FIFO.
• Helps the Executive Chef in creating and developing recipes and menus which reflect seasonality and cost containment. Reports to Executive Chef, Sous Chef, Lead Line Chef, Head Banquet Chef
• Tracks food use, waste and consumption to requisition or purchase product.
• Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory.
• Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Does not leave shift until checked out by Executive Chef, Sous Chef or Line Chef.
• Helps the Executive Chef in creating and developing recipes and menus which reflect seasonality and cost containment. Reports to Executive Chef, Sous Chef, Lead Line Chef, Head Banquet Chef.
• Creates luxury for the senses by developing and implementing a fine dining experience in Monty’s River Grille.

Requirements:

• Minimum of 2 years’ experience as cook in a club environment and/or combination of formal training in culinary arts through a vocational school, community colleges, culinary schools and/or university degree programs in hospitality.
• Strong working knowledge of food safety, sanitation, and general workplace safety standards with general knowledge of Health Department requirements.
• (QFO) Quality Food Operator Certification or ServSafe Certification.
• Must be a strong culinarian with a passion for continuous self-improvement and team building.
• He or she must demonstrate culinary competence across different ethnic and cultural areas.
• Good people skills; excellent communication skills.
• Self-starter who can work independently as well as within a team environment.
• Friendly and welcoming customer service.
• NO CELL PHONE during scheduled work time.
• All breaks need to be approved prior to leaving station by Executive Chef, Sous Chef or Line Chef

Additional Information:

Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. Temperature extremes, excessive noise. Must be able to lift up to 50 lbs. in weight.

Job Types: Full-time, Part-time

Pay: $16.94 - $24.00 per hour

Work Location: In person

Salary : $17 - $24