LINE COOK - Banquets

Tahoe Mountain Club•Truckee, CA

67d•Onsite

About The Position

The Line Cook prepares and cooks all menu items assigned to them during service following the correct recipes according to the club's standards. This position requires night, weekend, and holiday availability. Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Requirements

2 years of previous experience as a line cook
Able to work in a fast-paced environment
Strong attention to detail
Able to follow recipes accurately
Knowledge of food safety and sanitation guidelines
Able to work well in a team environment
Excellent communication skills
Ability to read and speak English
Must display professional demeanor and communicate in professional language at all times.

Nice To Haves

Passion for cooking
Experience in a private club or fine dining establishment is preferred.

Responsibilities

Arrives on time, dressed and groomed properly, and checks in with supervisor.
Maintains neat professional appearance and observes personal cleanliness rules at all times.
Communicate effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect.
Supports the team to reach common goals.
Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to restaurant manager.
Prepare all food items on the prep list according to recipes and standards set by the club.
Responsible for having thorough knowledge of menu items.
Responsible for having thorough knowledge of food safety protocol.
Operate cooking equipment such as grills, fryers, and ovens.
Prepares, accompanying garnishes for cook station.
Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.
Set up and stocking stations with necessary supplies.
Clean and maintain kitchen equipment and work areas.
Assisting with inventory management and storage using the first in first out policy.
Assists with inventory ordering needs when asked.
Ensuring timely delivery of food items.
Assist the chef in menu planning and execution.
Help train new kitchen staff.
Maintains quality, consistency, sanitation and safety while cooking.
Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day.
Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution.
Cleans and sanitizes cooking surfaces before, during and at the end of the shift.
Returns all soiled food preparation utensils, cutting boards and small wares items to the ware washing area.
If called upon by the Chef, helps in other areas of the kitchen when needed.
Perform Other duties at any of the clubs locations as called upon by management.