Line Cook

Richmond Country Clubs Culinary Team is hiring Line Cooks!

Job Type: Hourly-basis, Full-time | $20 to $24 per hour | On-site

We are looking for an enthusiastic, sincere, and authentic individual who is passionate about hospitality in a country club setting where we offer fun, lively shifts in a beautiful and social environment, entailing a lot of teamwork and professionalism. No matter which team you work for, in the RCC family, we value each other and truly believe that every individual's contribution can make a positively impactful difference for our esteemed members and colleagues.

The Richmond Country Club (RCC) is recruiting an Hourly full-time Line Cook to join our Culinary team. The candidate would report to the Director of Culinary and Executive Sous Chef. The individual will work as a cohesive crew with the culinary team to deliver exceptional service to the membership.

A Line Cook is responsible for food preparation that includes peeling, cutting, scaling recipes, portioning, as well as dressings, sauces, soups, plating dessert platters, fruit platters, and prep including some pastry preparation. A Line Cook is also in charge of plate presentation and consistent quality of food delivery in a timely fashion. Line cooks ensure a kitchen runs smoothly and efficiently.

They also keep track of kitchen inventory and promote food safety. They maintain cleanliness and order, serve as liaison officers between the kitchen and Front Of House (FOH) staff, and ensure their workplace is compliant with local safety standards.

We need an individual who possesses integrity and accountability to ensure that Richmond Country Clubs professional standards are met with kindness.

If you are someone who takes pride in your work ethics, have a genuine desire to put your best foot forward and are passionate about service excellence, we look forward to receiving your application to being a part of the RCC family!

The Line Cooks duties are:

• Complying with the RCC uniform policy.
• Maintaining cleanliness and organization of the staff change room.
• Setting up, cleaning, and organizing workstations.
• Setting up the dish area according to the Chef's outline and RCC sanitary standards.
• Keeping a sanitized and orderly environment in the kitchen, ensuring soap and water buckets, sanitizer bottles, and clean kitchen towels are in place and used.
• Assisting with receiving and storing deliveries and cross-checking that the delivery matches the invoice.
• Ensuring all products are labeled and dated as received and processed.
• Ensuring daily rotation of product using the FIFO rule (first in, first out).
• Carrying out hourly sweeping of line and prep area.
• Recording daily temperature logs of all coolers to ensure cooler operation and food quality.
• Recording waste on a monthly log with a description and reason for waste.
• Ensuring hot sauces and stocks are brought to a boil and are in hot holding at 70C as per VCH Food Safety Standards.
• Using different cooking tools, equipment, and utensils in the appropriate manner and with care.
• Continuing to update knowledge of various cooking methods and procedures.
• Understanding of food preparation and techniques.
• Preparing all food items following the current recipes provided.
• Converting recipes into different batch sizes.
• Converting recipes from imperial to metric scales.
• Following, prioritizing and efficiently managing time to execute the prep list.
• Creating the following days prep list.
• Using color-coded cutting boards.
• Assisting with daily staff/green crew meals.
• Setting up line for service, including all utensils, equipment, and prep.
• Setting up and stocking stations with necessary supplies.
• Food preparation and portioning prior to service.
• Checking for freshness of ingredients before service.
• Following pre-service line check.
• Executing service and dishes as outlined by specs provided in a timely fashion with care for presentation.
• Accommodates members with specific diet and health concerns.
• Assisting with any prep and execution of functions.
• Adaptable and trained to work at all stations including Aces Kitchen.
• Assisting in training new employees.
• Assisting in cross-training existing employees.
• Treating tools and equipment with care, respect, and safety in mind.
• Reporting any equipment damage to the supervisor.
• Cleaning and organizing the walk-in cooler and freezer daily.
• Following closing duties checklist.
• Taking out garbage, compost, and linen daily and following composting and recycling procedures.
• Cleaning and organizing the shed storage area.
• Daily/nightly cleaning of kitchen, equipment, and anything else the supervisor may request.
• Assisting in working in the dish area and any allocated dish as duties.
• Assisting in inventory counting.
• Assisting in creating daily features.
• Following daily schedule sign-in and out deadlines.
• Completing tasks and duties in the allocated time given by the…