Line Cook

Cherry Hills Country Club•Cherry Hills Village, CO

5d•$23 - $26

About The Position

The primary responsibility of a cook is to support in the day-to-day operations on a position assigned for service including food production, line cooking and uphold the highest level of food quality. The cook will maintain sanitation, and proper food handling.

Requirements

Knowledge of food product identification, preparation, and service techniques
Excellent verbal and written communications skills.
Knowledge of the highest levels of food preparation, food service, presentation, and culinary techniques.
Knowledge of federal and state food service sanitation guidelines
Ability to effectively prioritize multiple tasks in a fast-paced environment.
Ability to work flexible schedule in order to accommodate business levels.
High school diploma or equivalent required.
Possesses a valid driver’s license.

Nice To Haves

Prior culinary experience preferred

Responsibilities

Ensures all portion sizes, quality standards, department rules, policies and procedures are followed.
Verifies that all standards of sanitation, cleanliness and nutrition are maintained throughout the kitchen at all times.
Meets or exceeds all local, state, and federal standards for cleanliness and sanitation.
Makes it a goal to consistently work each and every day to improve the quality and culinary standards of the Club.
Prepare items according to standard recipes and procedures for member service
Follow all state and local health and food safety regulations
Follow all safety procedures for operating/cleaning machinery
Coordinate and time orders with other kitchen operations.
Work multiple locations/stations as needed
Requisition product needed to produce menu items.
Ensure that assigned work areas and equipment are clean and sanitary.
Set-up, maintain and break down stations.
Cover, date, and neatly store all leftover products that are re-usable.
Make recommendations for maintenance, repair and upkeep of the line prep area and equipment.
Open/Close the kitchen according to procedures.
Assist with other duties as assigned by Chefs.
Works seamlessly with dining room staff and all other employees and management to provide the highest-level service experience possible to the members and their guests.
Maintains a neat and professional demeanor and appearance with an emphasis on personal service duties for the members and their guests.
Performs all other duties assigned by the culinary leadership team of CHCC or those deemed by management to be an integral part of the job.