Line Cook - LaunchPad Golf

Shakopee Mdewakanton Sioux Community (SMSC)•Prior Lake, MN

7d•Onsite

About The Position

The line cook plays a vital role in the kitchen, assisting both the Head Chef and Sous Chefs in daily operations and ensuring the preparation of high-quality dishes for golf suites, dining room, bar areas, and special events. The line cook is responsible for preparing and cooking food according to LaunchPad’s recipes and standards, ensuring quality and consistency in every dish.

Requirements

Any combination of culinary education and/or cooking experience to equal two years.
Basic knowledge of sanitation practices, quality control, recipe interpretation and prep duties.
Experience in using cutting tools, cookware, and bakeware.
Knowledge of various procedures and methods.
Ability to follow all sanitation procedures.
Ability to work a varied schedule, which includes nights and weekends.
Must be 21 years of age or older.
Has the physical abilities to perform the required job duties with or without accommodations, including on feet 98% of time.
Capacity to handle and lift up to 25lbs. as needed.

Responsibilities

Prepare and cook menu items according to recipes and presentation standards.
Set up and stock workstations with essential ingredients and tools.
Participate in daily prep work, including chopping, marinating, and assembling ingredients.
Ensure that all dishes are prepared in a timely manner during peak service hours.
Collaborate with other kitchen staff to maintain a smooth workflow and timely service.
Monitor food quality and portion sizes to maintain consistency and minimize waste.
Follow food safety and sanitation guidelines to ensure a clean work environment.
Maintain equipment and kitchen tools, reporting any malfunctions to the head chef.
Assist in inventory management by tracking stock levels and notifying management of shortages.
Continuously learn new techniques and recipes to enhance culinary skills and knowledge.
Organizes cooler and storage area.