Line Cook

Minneapolis Club Inc • Minneapolis, MN

1d

About The Position

Responsible for preparation and execution of all menu items according to recipe cards. Responsible for preparation of sauces, relishes and garnishes as they appear on menus or specials. Prepares food items in a timely order while maintaining high standards for food products exiting the kitchen. This position works in conjunction with the Executive Chef and Executive Sous Chef and assists with any tasks as directed.

Position hours are Tues-Friday 1p-9p and Saturday's 8a-4p
Must Have Previous Experience

Requirements

• Good attitude
• Highly motivated
• Good communication skills
• High School diploma or equivalent
• Graduate of a culinary school or apprenticeship program
• Minimum of 2 years cooking experience in high end food establishment.
• Able to be certified as Certified Culinarian
• Must be able to lift at least 50 lbs.
• Ability to stand on feet for extended period of time
• Must Have Previous Experience

Responsibilities

• Put members first - go above and beyond their expectations to satisfy their needs and provide the highest quality service.
• Always convey a professional attitude and demeanor towards club and team members.
• Always treat club and team members with the utmost respect and dignity.
• Be sincere and hospitable in all dealings with members.
• Take personal responsibility for all member requests.
• Always maintain a positive attitude and look for positive outcomes in all opportunities.
• Maintain open channels of communication and be receptive to all departments and staff members.
• Write effectively and concisely.
• Convey oral messages clearly and concisely.
• Actively participate in all meetings.
• Ensure that the information needed to proficiently operate the club is disseminated and understood.
• Must maintain a positive attitude and be willing to support all programs and initiatives that have been communicated from the management team of the Club.
• Exhibit sound time management and organizational skills.
• Ensure the supplies needed to operate are properly stocked.
• Maintain an organized and clean work station that is member ready.
• Report all accidents to your supervisor immediately.
• Take pride in the club - report all damage or vandalism to club property.
• Report all safety hazards to your supervisor.
• Follow all club policies and procedures as outlined in the handbook.
• Follow all departmental rules communicated by your supervisor.
• The preparation of all hot breakfast items that appear either on the menu or as a special.
• The preparation of all hot sandwiches, entrees and fried items that appear either on the menu or as a special.
• All accompanying sauces, relishes, dressings and garnishes to all breakfast and lunch items that appear either on the menu or as a special.
• The cooking to proper doneness of all breakfast, hot sandwiches, hot entrees and fried items that appear either on the menu or as a special.
• All accompanying sauces, relishes, dressings and garnishes for hot sandwiches and fried items that appear either on the menu or as a special.
• The overall cleanliness of the station, all walk-ins, coolers and mise en place shelf.
• Any additional prep assigned by the Executive Chef or Sous Chefs.
• Possesses technical skills needed to fulfill required job duties.
• Shows active interest in self-improvement.
• Exhibits professional attitude towards superiors, colleagues and work.
• Is timely and checks with Executive Chef or Executive Sous Chef before leaving.
• Makes sure oncoming shift is in place and is aware of all outstanding orders
• Correctly inventories and requisitions all food items.
• Understands and uses recipe cards and production sheets
• Produces correct amount of mise-en-place for daily use, by using recipe cards and production sheets, with as little waste of time and product as possible.
• Checks with Executive Chef or Sous Chefs for any special items needed for that meal period, produces correct amount so that time and product is not wasted.
• Prepares all foods to the proper doneness and seasons correctly.
• Performs material handling tasks, which may require bending, stooping and lifting at least 50 pounds of weight.
• Responsible for maintaining, tracking and recording inventories.
• The preparation of all salads, cold sandwiches, soups and hors d’oeuvre items that appear either on banquet event orders, menus or as a special.
• The cooking to proper doneness of all salads, cold soups and hors d’oeuvre items that appear either on banquet event orders, menus or as a special.
• The overall cleanliness of the station, all walk-ins, coolers and mise en place shelf.
• The proper cleaning and storage of all china and glass items used on a daily basis.
• Any additional prep assigned by the Executive Chef or Executive Sous Chef.
• Manages dating, labeling and covering in walk in coolers and freezers.
• Any other task as assigned by a member of the culinary management team

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED