Line Cook
Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can-do attitude and work under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food.
Essential Functions
- Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.
- Responsible for food receiving or storage and proper handling of all food items.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.
- Sets up stations with limited supervision and executes at a high level of expertise.
- Works multiple a la carte stations.
- Perform advanced cooking and utilize knifes in kitchen setting.
- Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
- Ensures impeccable standards of kitchen cleanliness and food handling as outlined in HACCP.
- Maintains a methodically organized workstation and food production.
- Possesses openness and willingness to learn in the spirit of continuous improvement.
- Hands on food production of each assigned station.
- Maintain par levels of each station for each shift to ensure quality and quantity to spec.
- Tasting of the food and make the necessary corrections to recipe spec.
- Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.
- Observed 3-days rules on the food preparation, FIFO, consolidation and organization of the kitchen.
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
- Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
- Ensure compliance by all culinary personnel with club rules, policies, and procedures.
- Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist.
- Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests.
- Punctuality and a good attendance record are expected.
- Assists other staff as needed.
- Assists other production areas when time permits.
- Perform any other duties and/or tasks assigned by management.
Knowledge, skills and abilities
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
- Must possess advanced cooking and knife skills.
- Knowledge of all kitchen equipment operations.
- Ability to recognize signs and symbols within a kitchen setting.
- Ability to communicate effectively to complete tasks.
- Ability to perform basic/intermediate math skills.
- Ability to establish and maintain an effective working relationship with management, staff, and members.
- Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.
- Respond to members in a courteous and friendly manner.
- Must possess excellent interpersonal and conflict resolution skills.
- Must possess excellent written and verbal communication skills.
- Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.
- Must be a detail-oriented individual and possess time management skills.
- Must maintain high performance standards.
- Ability to deal with routine changes often.
- Ability to work in a fast paced environment.
- Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.
- Able to work under hot and stressful conditions.
- Ability to use sense of smell, taste, touch, and sound.
- Eye/hand coordination and manual dexterity.
- Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.
- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Education and experience
- High school education or equivalent required.
- Culinary or apprenticeship program preferred.
- Relevant experience in a high quality, high volume, and multi-unit operations preferred.
- Two years line cooks experience preferred.
- Advanced cooking and knife skills are required.
- Must be well versed in a la carte food preparation.
- Food Safety Training required.
Apply on our website at:
http://www.quailridgecc.com/
https://quailridgecc.applicantpro.com/jobs/
Drug Free Workplace/E-Verify Participant/EOE