Line Cook

Hunters Run Country Club•Boynton Beach, FL

33d

About The Position

POSITION SUMMARY: Pre-prepare items required for workstation according to the instructions from the Executive Chef and Sous Chefs. Prepare products assigned to his or her workstation during service.

Requirements

Previous experience as a Line Cook or in a similar kitchen role preferred but not required.
Culinary diploma or equivalent preferred.
Basic cooking skills and understanding of food preparation techniques.
Knowledge of food safety and sanitation practices.
Ability to follow recipes and instructions accurately.
Must be able to operate kitchen equipment.
Good time management skills and the ability to work in a high-volume and fast-paced environment.
Food handlers Certificate
Must be able to lift and move up to 50 lbs.
Position stands most of the time with frequent reaching, bending, and walking.
Normal vision and hearing ranges required.
All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)
Nails should be kept clean, and no nail polish allowed for this position.
Hair must be neat and tidy; long hair should be tied back.
Perfume or strong scents should be avoided to maintain a neutral environment.

Responsibilities

Prepares and cooks meats, poultry, seafood, vegetables and other items required for line and special function purposes.
Carefully follow standard recipes when pre-preparing and preparing all items.
Use food preparation equipment according to instructions.
Maintains and cleans workstation and equipment.
Returns unused food products to proper storage areas.
Assists with preparation of other food products on serving line as needed.
Consistently uses safe and sanitary food handling procedures including those relating to personal hygiene.
Returns soiled food preparation utensils and other small wares to the proper areas.
Must ensure the labeling and dating of prepared foods.
Prepares or assists in preparing employee meals.
Other responsibilities as assigned by the Executive Chef and Supervisor.