Line Cook

Minnesota National Golf Club & Resort•Mcgregor, MN

2d•Onsite

About The Position

Ensures teamwork and organization in the kitchen. Prepares food using recipes and menu items created by the Executive Chef and help keep the kitchen running smoothly in food outlets such as restaurant, banquet operations, snack bar and beverage cart.

Requirements

Butchery skills are a plus, including the breakdown of raw beef, fish, and seafood.
From-scratch cooking experience, such as preparing vinaigrettes, beurre blanc, béchamel, and similar foundational sauces.
Baking and pastry skills, including following house bread recipes and producing desserts such as mousse and crème brûlée.
Vegetable preparation experience, including breaking down, blanching, and cooking raw vegetables.
Smoking experience is a plus, particularly with the use of a large pellet-driven smoke cabinet for beef, pork, and fish.

Responsibilities

Completes opening and closing checklists.
Refers to daily prep list at the start of each shift for assigned duties.
Prepares a variety of meats, poultry, vegetables and other food items for cooking in grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Ensures proper storage of food items.
Maintains a clean and sanitary workstation area including tables, shelves, walls, grills, fryers, sauté burners, range, and refrigeration equipment.
Opens the kitchen properly and follows the opening checklist for kitchen stations. Assists others in opening the kitchen.
Promptly reports equipment and food quality problems to the department manager and/or supervisor.
Supports Head Chef in scheduling and managing the kitchen as required to support a successful operation.
Incorporates safe work practices in job performance.
Regular & reliable attendance.