Line Cook - Members Club

To prepare all foods needed for service in a clean, organized and timely manner.

• Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
• Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
• Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
• Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
• Comply with attendance rules and be available to work on a regular basis.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays
• Perform any other job-related duties as assigned.

• 2 – 3 years prior culinary experience/hotel kitchen experience
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Finger/hand dexterity to operate food machinery.
• Must have Florida Food Handlers certificate
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule

• Ability to read all menus and promotions.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. 
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.

• While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. 
• The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. 
• The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. 
• You will be required to walk often at a safe pace. 
• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. 
• The employee must regularly lift and/or move up to 50 pounds. 
• Must be able to withstand high temperatures behind the line. 
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. 
• May be exposed to smoke

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.