Banquet Line Cook

FOREST LAKE CLUB•Columbia, SC

6d•$16 - $18•Onsite

About The Position

The Line Cook supports the Executive Chef and food and beverage team, preparing food in line with club standards and recipes, and maintaining a sanitary work environment. This role includes setup, breakdown, and cleaning of all assigned work areas, ensuring compliance with health and safety standards.

Requirements

High School diploma or GED, with two or more years of relevant experience or training.
Availability to work a flexible schedule and overtime as needed.
Knowledge and ability to perform essential duties during emergencies.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
Must be familiar with and have worked with multiple levels of cuisine and cooking, as well as all types of kitchen equipment.
Ability to stand and walk for prolonged periods during shifts, often on hard surfaces.
Perform tasks that involve stair climbing, balancing, stooping, kneeling, crouching, bending, twisting, and reaching frequently throughout the workday.
Capability to lift, push, or pull items weighing up to 50 pounds.
Endure continuous repetitive motions, such as stirring, chopping, or lifting, in a fast-paced, hot, humid, and sometimes noisy kitchen environment.
Maintain fine motor skills and dexterity for tasks requiring precision, such as knife handling and equipment operation.
Tolerate exposure to varying temperatures, including working near ovens, grills, fryers, and coolers/freezers.
Handle the physical and mental demands of a high-stress environment during peak service times.

Nice To Haves

Present a neat appearance and have a warm, cheerful personality.
Tact and good judgment are essential characteristics.

Responsibilities

Set up the work area and requisition products and supplies per standard procedures.
Follow Club-standard recipes precisely, preparing assigned items and handling the station-specific foods, including: Bulk recipes such as soups, sauces, and multi-batch dishes. Grilled, sautéed, and deep-fried foods, sandwiches, salads, and garnishes.
Properly cover, date, and store all meats, poultry, and seafood.
Clean and sanitize all work areas and maintain a hygienic workstation.
Notify supervisor of anticipated shortages in advance.
Adhere to safe and sanitary food handling practices, including personal hygiene.
Return soiled food prep utensils and small wares to designated areas.
Comply with state and local health and food safety regulations.
Assist with washing dishes if needed or directed by the supervisor.
Operate food production and serving equipment per manufacturer instructions.
Make recommendations for maintenance and repair of kitchen equipment.
Assist with additional tasks as assigned by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage.