Line Cook

Racine Country Club•Racine, WI

17d•$18 - $25•Onsite

About The Position

Racine Country Club is seeking a Line Cook to join our culinary team and contribute to the success of our kitchen. As a Line Cook, you will work alongside a team of culinary professionals to prepare and execute high-quality dishes for our restaurants, banquets, and special events. Qualified individuals will have a strong work ethic, be self-motivated and have previous experience in a high-volume restaurant or quick service establishment. Must be available to work from 2pm to 10pm Tuesdays through Saturdays with occasional Sunday and/or holidays.

Requirements

Previous high-volume restaurant or quick service establishment experience.
Strong work ethic and knowledge of the WI Department of Health’s rules and regulations.
Self-motivated, organized, and exhibit good teamwork while having in-depth knowledge of all menu items presented.
Available to work weekends and holidays as assigned.
Able to lift up to 50lbs and stand for long periods of time.

Responsibilities

Sauté ingredients by lightly frying them in little oil and limited spices in pans
Arrange sautéed food items aesthetically on dishes and platter and garnish them properly
Cut, chop, marinate and cook regular restaurant dishes according to specific cooking instructions
Handle food rotation duties to minimize food spoilage
Operate kitchen equipment such as oven, cookers and broilers according to safety instructions
Assure that kitchen waste is properly disposed of and that kitchen areas, including counters and equipment are kept clean and sanitized
Cook requested food items in accordance to customers’ specifications and preset recipes
Wash, cut and peel meats and vegetables prior to preparing them for cooking
Taste and evaluate food items before serving
Ensure that all supplied items are of good quality
Ensure proper refrigeration and rotation of food items
Label food items appropriately
Discard any expired food items
Arrange prepared food items in an aesthetic manner
Check and recheck equipment temperature to ensure accuracy of order
Make sure that food items are appropriately thawed before using
Follow all directions and orders from the Executive Chef and Sous Chefs
Prepare ingredients such as meats and vegetables that need to be used for food preparation purposes.
Cut, slice and puree vegetables and fruits and store them properly.
Sort, chop and store food items that need to be used for cooking purposes.
Arrange for ovens and cooking ranges to be set at proper heat levels.
Monitor the time needed for each dish to cook and remove cooked dishes
Clean and sanitize ovens and other cooking equipment on a periodic basis