Line Cook / Prep Cook

Palos Verdes Golf Club•Palos Verdes Estates, CA

34d•Onsite

About The Position

The Line Cook / Prep Cook is responsible for maintaining a clean and safe kitchen line, preparing menu items accurately and efficiently, and ensuring food quality and presentation meet restaurant standards. This role involves working with a team to prep ingredients, cook dishes according to recipes, and handle special requests from guests. The position requires flexibility in scheduling, including evenings, nights, weekends, and holidays.

Requirements

Minimum three years' cooking experience in a high volume restaurant environment
Basic culinary skills and background
Basic knowledge of kitchen operations including food storage and food safety requirements
Serv-Safe Food Handler certified
Must be flexible and available to work evenings, nights, weekends and holidays as needed
Background check and pre-employment drug screening required

Nice To Haves

Fine dining and/or country club experience preferred
High school diploma or equivalent preferred

Responsibilities

Maintains complete, up-to-date knowledge of all menu items and their ingredients
Memorizes and utilizes serving portion sizes and basic meal prep procedures used in the kitchen
Maintains a proper, neat, clean and safe kitchen line
Ensures that the kitchen, all food prep areas, and all food, beverage and dry storage areas storage areas meet restaurant sanitation standards
Maintains fully stocked kitchen line throughout shift according to the current meal period
Inspects and cleans food preparation areas, such as equipment, work surfaces, and serving areas to ensure safe and sanitary food-handling practices
Works with team of cooks to do portion prep work
Ensures food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, roasters and other equipment
Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
Monitors food quality and presentation
Prepares and cooks all menu items as directed promptly and correctly
Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
Ensures proper plate presentation and garnish set-up for all dishes
Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Prepares dishes for guests with food allergies or other special requests
Substitutes for or assists other cooks during emergencies or rush periods
Performs other duties as assigned