Bill Wright Golf Complex - Lead Line Cook - $24-$26 - Plus Tips and Golf Privileges

BallenIsles Country Club•Seattle, WA

13h•Onsite

About The Position

The Bill Wright Golf Complex at Jefferson Park is seeking a part-time, seasonal Lead Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the patrons of the Bill Wright Golf Complex. This role is seasonal and will last 6 months or less. The Lead Line Cook is the backup safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety. The cook positions contribute to the mission of Jefferson Park Golf Course by providing outstanding food to our guests, every guest every time.

Requirements

Strong technical effort with a varying degree of complexity.
Hands on effort in our kitchens.
Must be able to work a variety of hours depending on business need and seasonality (mostly days and swing in this position).

Nice To Haves

Thrive in a hospitality environment.
Highly focused on providing superior service.

Responsibilities

Line, Prep and Pantry cooks are responsible for the highest quality finished product of each menu item from prep, line production, and final plating.
Each cook works closely with the kitchen manager and each team member in an effort to properly present products to our guests.
Orders and food products are prepared with care, safety, and attention to detail.
Grant special requests whenever possible.
Reinforce guest choices in a positive manner.
Check back with the servers to make sure every guest receives a great meal and service.
Solve problems, regardless of who creates them.
Say thank you to team members, and treat each other with respect.
Know menus and daily specials inside and out and are proud of what we serve.
Plate everything correctly to highlight the items attractiveness.
Maintain merchandising (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standards.
Ensure all menus, specials, and point of sale materials are current and in perfect condition.
Maintain the kitchen and all prep areas in like new condition.
Perform ongoing side work to keep the restaurant fresh and ready to go.
Bring other team members into solutions - eliminating BOH/FOH barriers.
Freely give away what has been learned to others, knowing it makes the team stronger as a whole.
Help each other whenever necessary and when time permits with jobs outside of our own.
Never leave stations empty handed.
Clean as we go.
Prioritize hot food.
Understand timing standards on all food items.
Demonstrate recipe knowledge.
Demonstrate a keen understanding of production timings.
Call for F.A.S.T whenever possible.
Follow plating and garnish guidelines.
Follow SERV Safe guidelines and demonstrate safe food handling and proper food storage at all times.
Use proper measuring and portion devices at all times.
Use proper food rotation methods, First In/First Out (FIFO), and change all inserts at closing and shift change.
Follow and adhere to step-by-step line production keys.
Demonstrate proper knife handling and cutting techniques.
Use thermometers properly.
Understand Fracture Appearance Transition Temperature (F.A.T.T.) criteria for all food items.
Understand call system on the line when responding to chef and team members.
Properly understand the use of prep and par lists to keep product fresh while insuring proper quantities for the shift.