Line Cook

Tuckaway Country Club

Position: Line Cook

Full-Time Year Round

Summary

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.

Supervisory Responsibilities

None.

Essential Duties and Responsibilities

The statements below reflect the general details necessary to describe the principal functions of the position and should not be construed as a detailed description of all the work requirements related to the position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this position.

1. Take inventory of all items required for station set-up and determine those items that require preparation.

2. Prepares items according to standard recipes.

3. Coordinates and times orders with other kitchen operations.

4. Requisitions items needed to produce menu items.

5. Notifies Sous Chef of expected shortages.

6. Ensures that assigned work areas and equipment are clean and sanitary.

7. Sets-up, maintains and breaks down prep cook station.

8. Covers, dates, and neatly stores all leftover products that are re-usable.

9. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.

10. Closes the kitchen properly using the closing checklist.

11. Attend kitchen staff meetings and offers suggestions for improvements.

12. Arrive as scheduled for shifts and all meetings.

13. Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties.

14. Completes special tasks at management discretion and performs other tasks as necessary to support the Club.

Education and Experience

High school diploma or equivalent is required. Successful completion of a two-year course at culinary school is desired. Requires a minimum of two (2) years of experience in kitchen preparation and cooking, preferably in a private club, full-service restaurant, or hotel industry. Food safety certification is required. Combination of experience and education should provide the necessary knowledge, skills, and abilities to: a. prepare menu items as needed for member or guest service.

b. follow all state and local health and food safety regulations.

c. follow all safety procedures for operating and cleaning machinery.

Knowledge and Skills

1. Excellent understanding of various cooking methods, ingredients, equipment, and procedures.

2. Accuracy and speed in executing assigned tasks.

3. Good written and oral communication skills including the ability to communicate and respond to both internal and external customers professionally and in a timely manner. Must have the ability to read, interpret, write, and complete documents such as recipes, event details, and general correspondence.

4. Demonstrated attention to detail.

5. Strong organizational skills and the ability to multi-task, prioritize, and work with frequent interruptions. Must have the ability to professionally respond to variations in schedules and plans.

6. Able to work independently, but also be able to develop and maintain constructive and cooperative working relationships.

7. Good judgment and sound decision-making skills, and a strategic approach to problem solving, resolving issues in a timely manner.

8. Requires the ability to work flexible hours, including evenings and weekends.

9. Valid driver’s license with a driving record that meets company qualifications.

Physical and Mental Demands

The mental and physical requirements described here are representative of those that must be met by an individual to successfully perform the essential functions of this position.

Must be able to work independently and to apply common sense understanding to carry out instructions furnished in written, oral or diagram form. Requires the ability to solve practical problems and deal with a variety of concrete variables. Must be adaptable and respond effectively to changes in situation or information.

Walking and/or standing for the length of shift. Requires the ability to freely move throughout the facility and grounds. May periodically sit at a desk and work on a computer. Requires ability to use hands to finger, grip, handle or feel objects. May frequently be required to stoop, crouch, twist, bend, or reach above the shoulders. Must have the ability to frequently lift, carry and/or move up to 10 pounds and occasionally lift, carry and/or move to 50 pounds. Must have the ability to speak and hear. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate with increased levels during busy periods and events. Must be able to work in both warm and cool environments. Will be exposed to possible allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.