Kitchen - Line Cook

Description

Department
:
Kitchen

Reports To
:
Executive Chef / Sous Chef

Working Hours
:
Varied, weekends and holidays a must.

FLSA Status
:
Non-Exempt (Hourly)

Job Type
:
Full-Time / Part-Time

Pay Range
: $16.00 to $21.00 Hourly Rate

• No late nights.
• Premium wages.
• Uniform provided.
• Exceptional benefits - golf, tennis and pickleball privileges.
• 401k for Full & Part Time Employees per the plan guidelines.
• Career progression through mentorship with accomplished culinary professionals.
• Club Kitchens contain the Newest Culinary Working Equipment.

• Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables.
• Braising and grilling meat and vegetables.
• Review Banquet Event Orders for daily functions.
• Preparation for daily & upcoming banquets and events.
• Adhere to state and local health food safety guidelines.
• Maintain the highest level of sanitation regulations.
• Communicate with the Banquet Chef on menu items, equipment and supplies.
• Assist dishwashers as needed.
• Ensure workstation and equipment are clean and sanitary.
• Assist in food preparation and collaborate with Sous Chef and Executive Chef.
• Help in design, testing, and implementation of food menu.
• Produce high quality plates for Members in both design and taste.
• Assist with inventory, ordering and management of supplies.
• Ensure the food is of the highest quality and kitchen is in good, clean and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the menu.

• Prior experience as a cook, preferably with a focus on grilling.
• Desire for continuous learning and professional development.
• Capacity to stand for long hours.
• Thorough knowledge of food safety guidelines.
• Must be able to work with co-workers as a team player.
• Excellent organizational, time management, and multitasking skills.
• Level-headed with outstanding interpersonal skills.
• Commitment to the production of high-quality outputs and excellent customer service.
• Ability to work shifts over weekends and on holidays, as required.

• High school diploma or equivalent.
• Culinary diploma from a recognized institution or higher.
• 2 plus years of progressive growth in a similar Club/restaurant.
• Certification in food safety.

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold is present in a kitchen environment.
• Exposure to various chemical fumes and noise.
• Must be able to lift up to 30-50 pounds at times.
• Manual dexterity to cut and chop foods and perform other related tasks.
• Must frequently immerse hands in water.

* As Part Of The Hiring Process Suntree Country Club Does Complete Background, Driving Record and Drug Screening *