Role OverviewPrepare food in accordance with club recipes and standards. The Line Cook will be responsible for setting up service units, preparing items, notifying the sous chef of expected shortages, and maintaining a clean and sanitary work environment.
What You Will Do
Daily responsibilities include setting up service units, preparing items, requisitioning items, adhering to health and safety regulations, and maintaining a clean and sanitary work environment.
Why It Might Be a Fit
The ideal candidate will have a neat professional appearance, maintain personal cleanliness rules, and be able to work effectively in a team environment.
Requirements
- Sets up service units with needed items
- Prepares items that are ordered in accordance with established portions and presentation standards
- Notifies sous chef of expected shortages
- Ensures that assigned work areas and equipment are clean and sanitary
- Assists the sous chef in maintaining security and safety in the kitchen
- Maintains neat professional appearance and always observes personal cleanliness rules
- Sets-up, maintains and breaks down prep cook station
- Requisitions items needed to produce menu items
- Adheres to state and local health and safety regulations
- Covers, dates and neatly stores all leftover products that are re-usable
- Maintains the highest sanitary standards
- Coordinates and times orders with other kitchen operations
- Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment
- Attends staff meetings
- Assists with other duties as assigned by Sous Chef
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