Line Cook PT

# Line Cook PTLegal Address - Belleair, FL ## Overview Position Type Part Time## Description
** Job Knowledge, Core Competencies and Expectations
*** Prepares menu items as needed for member or guest service.
* Follows all state and local health and food safety regulations.
* Follows all safety procedures for operating and cleaning machinery.
* Must use precaution to avoid burns from hot fat and grease, but should be familiar with
* treating such injuries should they occur.
* Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.
* Knowledge of and ability to perform required role during emergency situations.
** Job Summary (Essential Functions)
*** Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.
* Prepare items required for workstation according to par sheets or instructions from Sous Chef.
* Responsible for the cooking and proper “doneness” and seasoning of all items from the Sauté Station as they appear on the menu and daily specials.
* Tasting each item before it is plated and adjusting seasoning as needed.
* Maintaining consistency and order on the cooking line.
* Prepares products assigned to workstation during service.
** Job Tasks/Duties
*** Take inventory of all items required for station set-up and determine those items that require preparation.
* Prepares items according to standard recipes.
* Uses food preparation equipment according to manufacturers’ instructions.
* Cleans workstation and area surrounding workstation including floors.
* Returns unused food products to proper storage areas.
* Assists with preparation of other food products on serving line as needed.
* 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.
* Coordinates and times orders with other kitchen items being prepared.
* Requisition s items needed to produce menu items.
* Notifies Sous Chef of expected shortages.
* Ensures that assigned work areas and equipment are clean and sanitary.
* Sets-up, maintains and breaks down prep cook station.
* Covers, dates and neatly stores all leftover products that are re-usable.
* Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
* Closes the kitchen properly using the closing checklist.
* Attends kitchen staff meetings and offers suggestions for improvements.
* Assists with other duties as assigned by Sous Chef.## Qualifications
** Education and/or Experience
*** High School diploma or GED.
* Successful completion of a two-year course at culinary school is encouraged.
* A minimum of two years of experience in kitchen preparation and cooking.
** Licenses and

Special Requirements
*** Food safety certification.
** Physical Demands and Work Environment
*** Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
* stretch and twist or reach.
* Push, pull or lift up to 50 pounds.
* Continuous repetitive motions.
* Work in hot, humid and noisy environment.