Line Cook Seasonal

OLD MEMORIAL CLUB, INC.•Citrus Park, FL

9d•Onsite

About The Position

The Line/Prep cook prepares dishes in conjunction with the Executive Chef/Sous Chef and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to maintain the highest possible food quality for both guests and staff. He/she is responsible for his/her professional appearance and will be expected to meet Health Department grooming standards and wear a full, clean uniform throughout each shift (Which includes only an OM Jacket, black/checkered pants, and non-slip shoes, a hat, a black or blue marker, a pen, and a thermometer). This position coordinates with: Executive Chef, Sous Chef, Kitchen Supervisor, Food & Beverage Manager & Supervisor, Servers/Bartenders.

Requirements

Honest, trustworthy, tolerant, and punctual
Self-motivated and able to work without supervision
Ability to support the staff in difficult and pressurized situations with grace and professionalism.
Ability to report and rectify potential and real hazards immediately.
Familiarity with departmental Fire, Emergency and Bomb procedures.
Ability to ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.
Ability to ensure the safety of fellow staff and guests, as well as the property of all within the premises by applying Old Memorial standards listed in our employee manual and employee roles.
Ability to ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.

Responsibilities

Carefully and safely prepare food according to the Executive Chef / Sous Chef direction and as ordered by the server, taking care to portion correctly and present appealingly.
Proactively tell the Executive Chef/Sous Chef if we are running low or out of any food item.
Maintaining quality and quantity control in all aspects, from portion control to the freshness of the product presented. (i.e.. Dating products, labeling, FIFO)
Ensure that the cleanliness of the kitchen is met and /or exceeds company and health department standards.
To understand and comply with food hygiene regulations.
To ensure that all equipment is clean and in good order, and to notify the Executive Chef and F&B Manager when it is not.
To carry out any reasonable requests made by a member of the management team.
To be honest, trustworthy, tolerant, and punctual
To be self-motivated and be able to work without supervision
Always supports his or her section in difficult and pressurized situations with grace and professionalism.
Ensure that all potential and real Hazards are reported immediately.
Do your part to stay within budget by taking steps to control food waste, loss and usage.
Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
Check pars for shift use, ensuring that correct amounts are pulled for prep and noting items that need replenishment.
Clean as you go, keeping kitchen clean and sanitized.
Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.
Ensure the safety of the fellow staff and guests, as well as the property of all within the premises by applying Old Memorial standards listed in our employee manual and employee roles.
Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.