Line Cook

REPORTS TO: Executive Chef, Chef d’Cuisine.

PRIMARY RESPONSIBILITIES: Prepare food for a la carte and banquet service in accordance with Club’s standard recipes and methods, under direction of the Executive Chef, Chef d’Cuisine or Banquet Chef.

Essential Job Functions

• Prepare food for a la carte or banquet service accurately and in a timely and sanitary fashion.
• Ensure workstation is adequately prepared for service in accordance with par levels established by Executive Chef, as applicable.
• Always maintain a clean and sanitary workstation.
• Accommodate special needs/requests of members or guests whenever possible.
• Properly store and rotate products from food deliveries.
• Perform action station work (i.e. Omelet, Carving, etc.) as directed by Executive Chef, Chef d’Cuisine or Banquet Chef.
• Maintain kitchen equipment in clean, sanitary and good working order. Report problems to immediate supervisor. Take appropriate corrective action, as necessary.
• Report on time and prepared for your shift.
• Work your schedule as posted. Do not punch in or out early or late without permission from your immediate supervisor.
• Maintain a flexible schedule to respond to fluctuating business levels.
• Maintain a professional and positive working relationship with front of house staff and co-workers.