Line Cook
About The Position
Columbine Country Club offers a welcoming, family-friendly community to enhance the lives of Members, Guests, and Staff. Members and Staff partner to provide extraordinary golf, dining, recreation, and other social activities in a casually elegant environment. Become Part of a Distinguished Club Known for Excellence Columbine Country Club has earned Distinguished Club status, recognized worldwide for excellence. Join us for a rewarding experience in a premier club environment where professional growth and hands-on learning are at the heart of everything we do. Position Summary: Columbine Country Club is currently seeking qualified candidates for full-time line cook positions for immediate hire. This position is responsible for preparation of quality food in a safe and efficient manner. Columbine Country Club line cooks must be able to adapt to working in varied kitchen environments from our upscale dining restaurant to the poolside café producing a multitude of different cuisines.
Requirements
- Successful applicants will have a strong work ethic, ability to work with a team, and an engaging personality.
- Applicants should have excellent communication skills with which to maintain and build relationships with co-workers and the members of the Club.
- A culinary degree or equivalent prior, trained experience in the areas listed under the detailed job duties is required.
- Ability to understand and comply with kitchen sanitation, safety and equipment usage is required.
- The ability to be on your feet for long periods of time is necessary.
Responsibilities
- Safe and sanitary food storage
- Preparation and cooking
- Monitor and control the maintenance and sanitation of the kitchen and kitchen equipment
- Ensure adherence to all safety protocols including handling and transportation of foods and knife work
- Recognize and follow quality standards for meats, vegetables, fruits, dairy products and grains, including proper storage of these items as well as effective utilization of leftovers and control of waste
- Properly use seasoning for a range of culturally diverse foods and have knowledge of common food allergens and their substitutes
- Use a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying and baking
- Produce from scratch menu quality food in appropriate portion size, cut and quantity and ensure all food is prepared and presented in accordance with appropriate recipes, presentations and with guest orders
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
11-50 employees
