Line Cook

Troon•Fargo, ND

37d•Onsite

About The Position

Fargo Country Club is excited to announce the exceptional career opportunity of Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests. Essential Duties: Learn and maintain standards in food production and quality. Expedite orders in a timely manner. Practice excellent operational sanitation. Execute scheduled banquet functions. Maintain a professional relationship with fellow associates. Help reduce loss/waste. Communicate equipment repair needs with chef. Actively participate in training efforts. Incorporate safe work practices in job performance. Attend staff meetings. Check and date all deliveries received and report any variances to chef in charge. Verify that all coolers are at the proper temperatures and are cleaned on a daily basis. Inventory requisition and receive supplies as necessary for quality production. Prepare the proper amount of food according to production or forecast sheets and production plans. Prepares items in accordance with established recipes for a consistent product.

Requirements

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
May be required: to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; to write routine reports and correspondence; to speak effectively before groups of customers or associates of the organization.
May be required: to add, subtract, multiply, and divided in all units of measure, using whole numbers, common fractions, and decimals; to compute rate, ratio, and percent and to draw and interpret bar graphs.
May be called upon: to apply common sense understanding of carry out detailed but uninvolved instructions furnished in written or oral form; to deal with problems involving a few concrete variables in standardized situations.
Frequently stands and walks and talks or hears.
Occasionally sits; climbs or balances; stoops, kneels, crouches or crawls; tastes or smells.
Regularly uses hands to finger, handle or feel and reaches with hands and arms.
Frequently lifts up to 25 pounds and occasionally may lift up to 50 pounds.
Regularly uses close, distance, color and depth perception.
Applicable Sanitation Training.
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or coworkers, the manuals for the equipment the associates may use are in English).

Responsibilities

Learn and maintain standards in food production and quality.
Expedite orders in a timely manner.
Practice excellent operational sanitation.
Execute scheduled banquet functions.
Maintain a professional relationship with fellow associates.
Help reduce loss/waste.
Communicate equipment repair needs with chef.
Actively participate in training efforts.
Incorporate safe work practices in job performance.
Attend staff meetings.
Check and date all deliveries received and report any variances to chef in charge.
Verify that all coolers are at the proper temperatures and are cleaned on a daily basis.
Inventory requisition and receive supplies as necessary for quality production.
Prepare the proper amount of food according to production or forecast sheets and production plans.
Prepares items in accordance with established recipes for a consistent product.