Halfway Cafe Pool Line Cook

Halfway Café Pool Line Cook

The Halfway Café Pool Line Cook is a seasonal, full-time position responsible for preparing a variety of food products according to the Club's standard recipes using a variety of equipment and utensils according to the daily prep list.

Position Functions And Duties:

• Be knowledgeable of and comply, at all times, with the Club's standards, policies, and regulations to encourage safe and efficient kitchen operations.
• Maintain regular attendance in compliance with the Club's standards, as required by scheduling which will vary according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Prepare menu items to order in a fast-paced poolside environment and according to the chef's standardized guidelines and recipes.
• Follow portion control and presentation guidelines.
• Maintain par levels for all regular menu items and follow a prep work checklist.
• Learn all stations of food preparation and memorize menu items.
• Ensure all coolers and storage areas are maintained in an orderly manner.
• Ensure all food prep areas and food service equipment is clean and sanitary.
• Cover, date, and neatly label all perishable food properly and accurately.
• Handle all food in a safe and sanitary manner; ensure perishables are stored properly; thaw foods under refrigerated conditions, sanitize cutting boards and knives regularly, and keep all refrigerated items covered with a lid or plastic wrap.
• Assists in completing weekly Halfway Café kitchen cleaning and maintenance lists.
• Assist in dishwashing duties as needed.
• Keep walk-ins clean and organized.
• Attend staff meetings including pre-shift (line-up) meetings and training as required.
• Assist with the preparation of other food products in any other area of the kitchen as needed.
• Works closely with Halfway Café Pool Lead Supervisor. Checking at the beginning of each shift to see what expected volume is anticipated for the business day, special Club events happening, milestone events and private events taking place that day.
• Perform other appropriate tasks as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, and/or Supervisor.

Education/Experience/Skills:

• High School diploma or GED required.
• Minimum of 3 years of experience in kitchen preparation and cooking in a club, resort, hotel, or institutional setting preferred.
• Food safety certification is required.
• Demonstrated ability to cook and execute proper plate presentation.
• Able to produce all assigned menu items according to the club's standard recipes.
• Knowledge of local safety and sanitation policies.
• Excellent verbal communication and organization skills.
• Demonstrated results-oriented and capable of working with minimal direction.
• Excellent team player with the ability to work in a fast-paced kitchen environment.
• Creative and resourceful.
• High internal standards of quality and service.
• Perform other appropriate tasks as assigned by the supervisor.

Typical Physical And Mental Demands:

• Requires the ability to stand for long periods and walk, balance, stoop, kneel, bend, stretch, and twist to reach.
• Requires the ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pulling, pushing, or moving objects up to 50 pounds.
• Continuous repetitive motions.
• Must be able to convey information and ideas.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must maintain composure and objectivity under pressure.

Typical Working Conditions:

Work is performed indoors in hot, humid, and noisy environments. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays, and extended hours as business dictates.