Lead Cook - Peacock Gap

PEACOCK GAP HOLDINGS LLC•San Rafael, CA

7d•$23 - $25

About The Position

Rated “Best of the County” by Marin Magazine and located in San Rafael, 25 miles north of San Francisco in the heart of Marin County, Peacock Gap Golf Club has been a pillar of the golf community for decades. In addition to a championship level golf course, Peacock Gap has a full-service restaurant, the Range Café, plus the largest event center in Marin County, The Clubhouse, providing beautiful meeting spaces for groups from eight to twelve hundred. For more information about us, visit our website https://www.peacockgapgolfclub.com The Lead Line Cook will manage all planning, staffing, organization, and training of the Back of the House and services and/or supports Range Cafe and/or events at the Clubhouse under the direction of the Sous Chef or Executive Chef. The Lead Line Cook assists in the preparation and execution of items into finished dishes for service to our guests. In addition, this position assists the Executive Chef and Sous Chef to ensure quality and all responsibilities required are consistently executed and completed.

Requirements

A minimum of 2+ years’ experience as a line cook.
Must be ServSafe certified within 30 days.
Has good working knowledge of the fundamentals of cooking.
Has a good working knowledge of accepted standards of sanitation.
Has knowledge of operation all kitchen equipment, i.e. stoves/ovens, boilers, slicers, steamers, mixers, kettles etc.
Has the ability to understand recipes, measurements, requisition amounts and portion sizes.
Maintains a favorable working relationship with the staff to foster and promote cooperation and a harmonious working environment.
Possesses self- discipline, initiative, and leadership skills.
Has the ability to direct others and motivate them.
Has the ability to stay calm under pressure.

Responsibilities

Assists the Chef and Sous Chef in the preparation and execution of food
Prepares all foods in accordance to standard recipes and as specified by the event order/client.
Oversees food preparation and kitchen staff to ensure quality production.
Visually inspects, selects and uses only food items of the highest quality in preparation of all menu items.
Checks and controls the proper storage of product and portion control.
Ensures all equipment is clean and in working order.
Maintain overall cleanliness of kitchen.
Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen.
Assists the Sous Chef in taking inventory and at times places food orders with specified vendors.
Performs general cleaning tasks using standard cleaning products that adhere to health standards.