Line Cook

Job Summary 

Assist in the preparation of food products; obtain necessary ingredients and clean food preparation equipment, utensils and work areas. 

Job Description 

• Prepares the daily soups, sauces, cold foods, etc.; and does Sunday buffets, banquet buffets, and all food service outlets 

• Carefully follows recipes while preparing all assigned items 

• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production 

• Checks mise en place before service time and inspects presentation of food items to insure that quality standards are met 

• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club 

• Personally works in station assigned by the Executive Chef 

• Attend all required departmental, training  

• Assist other employees whenever possible 

• Consistently uses safe and sanitary food handling practices 

• Cleans assigned work station areas 

• Returns soiled food preparation utensils and smallware items to the proper areas 

Job Qualifications

• Ability to get along with others 

• Highly service oriented, possess exemplary personal skills and be well organized 

• Must maintain a professional appearance at all times 

• Be able to understand and have the potential to achieve employee and departmental goals 

• Punctuality 

• Present a well-groomed, professional appearance at all times while on property