Dinner Ala Carte Line Cook - Cook 3 - Premier Private Country Club

Dinner Ala Carte Line Cook

Position Summary

The Dinner Ala Carte Line Cook assists with coordinating the preparation, execution, and presentation of food for banquet events Dinner Ala Carte Line Cook is a developing culinary professional who independently performs a broader range of food preparation and cooking responsibilities across multiple cooking disciplines.

This position performs hands-on cooking and preparation while providing day-to-day production and service. Dinner Ala Carte Line Cook works closely with “Lead Dinner Ala Carte Cook ” and with culinary leadership to ensure food is prepared safely, efficiently, and according to established recipes and quality standards.

Responsibilities

· Prepares all dinner service mise en place and ingredients to Club standards in the amounts directed and instructed by evaluating preplists, amounts on hand and historical sales and direction from culinary leadership. Independently complete assigned food preparation and cooking according to established recipes, production requirements, and quality standards.

· Prepare basic meats, fish, poultry, vegetables, starches, rice, pasta, sandwiches, stocks, soups, and sauces as assigned.

· Maintain proper food temperatures and follow all food safety, sanitation, and food handling procedures.

· Properly label, date, store, rotate, and handle prepared and leftover food products.

· Operate commercial kitchen equipment safely and in accordance with established procedures.

· Maintain clean, organized, and sanitary workstations, preparation areas, equipment, and service areas.

· Monitor product levels and communicate shortages, equipment concerns, or other operational issues to culinary leadership.

· Work in food stations or other service areas as needed and interact professionally with members and guests.

· Promote teamwork, professionalism, and efficient communication throughout banquet operations.

· Effectively communicate, take notes and ensure effective production for maximum results.

· Support the Club's SAVE Philosophy: Sense of Urgency, Attention to Detail, Vision, and Execute Excellence Every Time.

· Perform other duties as assigned to support the overall operation of the Club.

Education and Experience

· High school diploma or GED preferred.

· Two-year AOS culinary degree, completed ACF apprenticeship or 3 years of equivalent experience

· ServSafe Certified

· Demonstrated competency in basic food preparation and cooking techniques.

· Equivalent combination of education, training, and experience may be considered.

Required Skills and Abilities

· Coachable, receptive to constructive feedback, collaborative mindset and positive attitude.

· Knowledge of basic culinary techniques, food preparation methods, and food safety practices.

· Ability to read and execute Banquet Event Orders, recipes, production lists, and written or verbal instructions.

· Ability to organize and prioritize multiple food production tasks while meeting event timelines.

· Ability to accurately prepare food quantities based on guest counts and event requirements.

· Ability to communicate and work effectively with culinary team members.

· Ability to maintain consistent standards for food quality, portioning, presentation, and sanitation.

· Ability to safely operate knives, commercial kitchen equipment, and other food preparation tools.

· Strong attention to detail, organization, and problem-solving skills.

· Ability to work effectively in a fast-paced banquet environment.

· Professional and courteous communication with members, guests, and team members.

· Ability to perform basic mathematical calculations related to measurements, portions, and recipes.

Physical Requirements / Working Conditions

· Ability to stand and walk for extended periods of time.

· Frequently uses hands and arms for cutting, trimming, handling, and portioning food products.

· Frequently performs repetitive cutting, trimming, lifting, and reaching movements.

· Occasionally bends, stoops, crouches, kneels, or reaches overhead.

· Occasionally lifts and carries food products, boxes, and equipment weighing up to 75 pounds.

· May work in refrigerated and freezer environments for periods of time.

· Regularly works around commercial kitchen equipment, including equipment that generates heat.

· Regularly works with sharp knives, slicers, grinders, saws, and other food preparation equipment.

Pay: From $17.00 per hour

Expected hours: No less than 32.0 per week

Work Location: In person

Salary : $17