Line Cook

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GENERAL SUMMARY The Line Cook will assist in various areas of the kitchen with responsibilities including, doing prep, cooking on the hotline or pantry, reading ticket orders, potential baking, following recipes and plating guidelines consistently, and preparing all food to the Club’s standards in accordance with guidelines set forth by the Executive Chef. The Line Cook will primarily work in a back-of- house environment but will be required to work in front of members for special events.

The Line Cook is responsible for maintaining the cleanliness and sanitation of all prep and storage equipment on a continual basis.

This position is located at the prestigious Griffn Club with immediate placement for qualified candidates.

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”.

• Respect The Past
• Accept Responsibility
• Pay it Forward

• Keep It Real. Always.
• Think Ahead. Be An Owner.
• Stay Humble. Hustle Harder.
• One Team. One Voice.
• Be Curious. Ask Why.

• Service Forward
• Ruthlessly Consistent
• Do the Right Thing

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

• Follow proper payroll and uniform procedures
• Run the day-to-day operation of the assigned station
• Check and complete mise en place and pars as well as set up the assigned station
• Communicate with the Chef and Sous Chef regarding menu items, problem situations, and shortages
• Work closely with standard recipes and plating presentations to maintain standards of quality in production and presentation
• Maintain a good working relationship with all employees
• Store and label items properly at the end of the shift
• Ensure a clean, neat, and organized work area
• Handle and report any accident immediately
• Follow all guidelines for timely food service to members and their guests
• Maintain food service sanitation certification and use all learned standards within the kitchen
• Perform other tasks or projects as assigned
• Strictly adhere to rules and regulations established in the employee handbook and Club policies
• Maintain open communication with all team members
• Utilize the 10’-5’ rule in all interactions
• Recognize and address any problems resulting from member or guest complaints
• Notify management of unsafe conditions, maintenance issues, or damage to equipment
• Perform other duties as assigned and/or requested by Management

• Carefully follow standard recipes while preparing assigned food items for service
• Collects food and beverage products and small wares required for food preparation
• Assists in plating food items for service
• Handles leftover food items, as necessary and/or directed

• Operates food production equipment according to manufacturers’ instructions
• Consistently uses safe and sanitary food handling practices, including HAACP guidelines
• Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed
• Returns soiled food preparation utensils and small wares to the proper areas
• Ensure proper safety and sanitation to ensure food and safety compliance
• Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility
• Promote the company’s safety goals and actively work towards ensuring a safe working environment

• Effectively and professionally interacts and communicates with management, other Associates, and vendors.
• Promote harmonious relations among staff, vendors, and the community at-large.
• Communicate timely and follow up, as appropriate.
• Active participation in required events, required programs, required meetings and required trainings.
• Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

• Ensure compliance with company policies and procedures
• Ensure…