Line Cook Full Time

Job Description

Job Title:        Cook (Line and Banquet)

Department:  Food & Beverage

Reports To:   Executive Chef/Sous Chef

Job Summary

Areas of Responsibility:

• Preparation of basic components using recipes set by the Executive Chef.
• Maintain cleanliness and comply with food sanitation standards at all times.
• Manage guest orders in a friendly, timely and efficient manner.
• Ensure knowledge of menu and all food products.
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations.
• Follow recipes, portion controls and presentation specification as directed.
• Prepares dishes for customers with allergies or intolerances.
• Prepares work checklist and organizes work stations for each shift.
• Follows cooks cleaning list when closing work station.
• Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products.
• Takes proper care of and has operational knowledge of ranges, ovens, broilers, fryers, griddles, utensils, cutlery and other kitchen equipment.
• Assists in training cooks and kitchen helpers.
• Prepares and serves all egg dishes, steaks, chops, burgers, vegetables, soups, sauces, stews, consommé, seafood, and specialty dishes such as French, Chinese and Italian.
• Relieves other Cooks at main stations.
• Plans advance work for menus for the following day.
• Helps prepare for the daily buffet, carving all meats for buffet and banquets.
• Reports any unsafe condition or machines malfunction to his immediate. Supervisor and/or Department Head immediately.
• Ability to maintain composure during stressful periods.
• Requires face-to-face discussions with individuals or teams.
• Requires work with others in a group or team.
• Complies with all Health Department regulations and ensures that all cleaning schedules are maintained.
• Represents The Redlands Country Club well in all contacts.  Works as team member and maintains cultural sensitivity at all times.
• Assists in orientation and training of new staff members or temporary workers.
• Maintains familiarity with Redlands Country Club policies and procedures and other applicable regulations.
• Has a thorough understanding of safety and emergency policies and procedures.
• Must be able to work overtime when necessary and available to work any given shift in a 24/7 industry.
• Regular attendance, punctuality and working as scheduled are key responsibilities.
• Redlands Country Club is a customer service business and, as such, customer relations are an essential job duty and responsibility of every team member.
• Ensure that work is accurate, thorough and to the highest standards.
• Take responsibility and demonstrate personal ownership of tasks and follow through to get the required results.
• May be required to wash dishes, pots and pans
• And any other duties that may be assigned.

Supervisory Responsibilities

This job has no supervisory responsibilities.

Work Environment The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly exposed to wet and/or humid conditions; extreme cold and extreme heat.  The team member is frequently exposed to moving mechanical parts and fumes or airborne particles.  The team member is occasionally exposed to risk of electrical shock.  The noise level in the work environment is usually loud. 

Qualifications To perform this job successfully, a team member must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or general education degree (GED) required; plus three years cooking experience working in a high volume restaurant or hotel environment with general experience in preparing and serving soups, roasts, gravies, stews, and sauces; equivalent combination of education and experience.

Mathematical Skills

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

Computer Skills

No computer skills required.

Certificates, Licenses, Registrations

California Food Handlers Certificate

Physical Demands The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or fell; talk or hear and taste or smell.  The team member is frequently required to reach with hands and arms.  The team member is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.  The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision,