Line Cook

Join an exciting team of professionals nationally recognized as one the best clubs in America by Boardroom Magazine and Forbes Travel Guide. As the Ford is recognized locally, regionally, and nationally for its outstanding golf course, amenities, facilities, and its exceptional staff, its roots reach back more than a century to 1917, when American industrialist Henry Ford first encountered the land.

Our team lives and breathes the mission of teamwork, continuous improvement, individual responsibility, sharing information, ideas and solutions, commitment to our organizational core values and pride in providing personal services to members and guests.

At the Ford Field & River Club, we strive for excellence as we provide a Residential Sporting Club with First Class Amenities offering social and cultural activities. We believe in providing high-quality service for our members and that ultimately starts with our high-quality team.

We are seeking an individual who wants to be a part of our Food and Beverage team who brings a true passion for cooking, while being mentored by our highly experienced Executive Chef.   Come join the Ford family as a Line Cook, where you can have a passionate career and gain continued learning skills.   Come be part of a team that highly honors and respects its staff’s dedication to excellence.

Career Opportunities

• Professional Kitchen
• Full Medical and Dental benefits
• Paid time off
• 401K plan with match
• Opportunity for advancement

Job purpose

• Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetable, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list, operates as part of the unit culinary team

Duties and responsibilities

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Obtains necessary products and small equipment items required for food preparation.  Sets-up, maintains and breaks down prep cook station.
• Covers, labels dates and neatly stores all leftover products that are re-usable.
• Follows manufacturers’ instructions when operating food production and serving equipment.
• Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
• Returns soiled food preparation utensils and other small wares to the proper areas.
• Maintains a clean work- station, including equipment used for food preparation tasks.
• Attends department and staff meetings.
• Performs other appropriate tasks assigned by the Sous Chef or Executive Chef.

The job requires standing for long periods and walking, standing, stooping, bending, climbing stairs, balancing, stretching, reaching and twisting.  Push pull or lift up to 50 pounds.  Continuous, repetitive motions.   Must have hand usage to prepare foods.   Vision must be correctable to read.  Hearing must be sufficient to understand conversation in a noisy environment.