Line Cook
About The Position
The Line Cook assists in the preparation of food products, obtains necessary ingredients, and cleans food preparation equipment, utensils, and work areas. This role involves preparing daily soups, sauces, cold foods, Sunday buffets, banquet buffets, and all food service outlets, carefully following recipes. The Line Cook also assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production. They are responsible for checking mise en place before service time, inspecting food item presentation to ensure quality standards, and making recommendations for kitchen maintenance and equipment upkeep. The position requires working in a station assigned by the Executive Chef, adhering to Company Values, attending required training, assisting other employees, consistently using safe and sanitary food handling practices, and cleaning assigned work station areas.
Requirements
- Ability to get along with others
- Highly service oriented
- Possess exemplary personal skills
- Be well organized
- Must maintain a professional appearance at all times
- Be able to understand and have the potential to achieve employee and departmental goals
- Be able to be punctual and prepared for each day
- Adhere to all Rock Barn/Statesville Country Club departmental policies and procedures
- Present a well-groomed, professional appearance at all time while on property
- Complete in-house orientation program, which includes all policies and procedures as per the manual and employee handbook
- Must be punctual and prepared for each day
Responsibilities
- Assist in the preparation of food products
- Obtain necessary ingredients
- Clean food preparation equipment, utensils and work areas
- Prepare the daily soups, sauces, cold foods, etc.
- Prepare Sunday buffets, banquet buffets, and all food service outlets
- Carefully follow recipes while preparing all assigned items
- Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production
- Check mise en place before service time
- Inspect presentation of food items to insure that quality standards are met
- Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club
- Personally work in station assigned by the Executive Chef
- Apply to all aspects of daily operating routine, the Company Values of Statesville Golf & Country Club
- Attend all required departmental, training
- Assist other employees whenever possible
- Consistently use safe and sanitary food handling practices
- Clean assigned work station areas
- Return soiled food preparation utensils and smallware items to the proper areas
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
11-50 employees
