Line Cook

Grandfather Golf and Country Club•Linville, NC

37d

About The Position

Our culinary program is an essential piece of our Food and Beverage operation. It is an integral part of everything we offer at the club from dining to a wide variety of member events. We offer our members multiple outlets to enjoy, ranging from very casual to a formal dining experience. As a line cook in our kitchen, you are a critical part of the exceptional service we offer our members. If you have experience working in a fast-paced, high-volume kitchen and do it with a smile and a positive attitude, this may be the right opportunity for you. This position requires very careful adherence to well-defined work where repeatable results are needed. Both content and presentation are paramount, and all work must be highly polished. This is a full-time/part-time Seasonal opportunity at a beautiful Club in the High Country. Our Line Cooks prepare hot and cold kitchen products according to Club recipes and standards. We have a very busy Food and Beverage operation. We are searching for individuals who enjoy variety in the kitchen and can execute the Club's signature dishes to the highest standards. Specifics of the position are outlined below:

Requirements

One year of culinary experience preferred
Strong attention to detail
Ability to be a strong team player
Can Do Attitude
Must be able to stand and walk for long periods of time up to four hours
Must be able to bend and reach above shoulder level on a regular basis
Must be able to lift up to 50 pounds

Responsibilities

Preps, stocks, and executes assigned station.
Prepares proteins, entrees, and sides using club recipes and standards; prepares salad items before each shift and maintains product levels during service hours.
Prepares hot and cold items for special functions and a la carte.
Prepares and serves items in accordance with established portion and presentation standards.
Requisitions of food supplies necessary to produce the items on the menu include items on the whiteboard (order board).
Adheres to state and local health and safety regulations.
Notifies the Sous Chef or the Chef de Cuisine in advance of expected shortages.
Maintains security and safety in the work area.
Understands and follows proper sanitation practices, including those for personal hygiene.
Ensures that work area and equipment are clean and sanitary; ensures that pantry area refrigerator and walk-in are clean and neat.
Makes recommendations for the maintenance, repair, and upkeep of the salad areas and equipment.
Wraps, labels, dates, and neatly stores reusable leftover products.
Attends appropriate departmental staff meetings.
Completes other appropriate tasks as assigned by the Sous Chef/Chef de Cuisine/Banquet Chef.