Line Cook- Flex (7AM-7PM)

Ridglea Country Club•Fort Worth, TX

5d•$17 - $20•Onsite

About The Position

At Ridglea Country Club, we're committed to providing an exceptional, world-class experience for our members and guests. When you join our team, you will have the opportunity to excel and grow at one of the leading private clubs in the country. Our team is dedicated to fostering a welcoming and friendly atmosphere where excellence is the norm. As a leading employer of choice, we offer an exceptional work environment that values your goals and your family's well-being. Under the direction of the Executive Chef and Banquet Sous Chef, the cook is responsible for the production of food and following proper safety measures. Accountable for all food costs and responsible for overseeing daily production, waste, and adherence to standard operating procedures for the banquet kitchen. Observe Club safety rules and guidelines.

Requirements

Knowledge - Possesses technical skills needed to fulfill required job duties.
Work Ethic - Exhibits professional attitude towards superiors, colleagues, and work.
Production - Understands and uses recipes for all items produced.
Organization - Properly assembles all tools and utensils needed to accomplish job duties.
Sanitation - Understands and follows sanitation practices.
Hygiene - Exhibits and uses proper personal hygiene, dresses professionally.

Nice To Haves

Shows active interest in self-improvement.
Is timely and checks with the Executive Chef or Executive Sous Chef before leaving.
Makes sure oncoming shift is in place and is aware of any outstanding orders.
Produces correct amount of mise en place for daily use with as little waste of time or product as possible.
Prepares all foods to proper doneness and seasons correctly.
Checks with Executive Chef or Executive Sous Chef for any special items needed for that meal period, produces the correct amount so that time and materials are not wasted.
Assists with preparation of other food products on serving line as needed.
Exhibits ability to prioritize work and ensure immediate needs are met.
Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues.
Returns soiled food preparation utensils and other small-ware items to the proper areas.
Properly cools and stores all foods.
Keeps station and coolers clean during shift and makes sure station is clean and neat for oncoming shift.
Keeps cuts, abrasions, and sores covered.
Uses disposable gloves when necessary.
Manages food production throughout banquet function to ensure the highest quality preparation and presentation consistently.
Establishes and maintains professional standards of conduct and appearance at all times.
Establishes and adheres to food cost and labor cost goals for banquet service, takes corrective actions as necessary to ensure that financial goals are attained.
Attends monthly kitchen meetings.
Communicates with Executive Chef and Executive Sous Chef on a daily basis, updates them on day-to-day operations and reviews.
Performs and completes assigned tasks given by Executive Chef, Executive Sous Chef, or Banquet Sous Chef in an accurate and timely fashion.
Performs other necessary tasks as assigned by Executive Chef or Executive Sous Chef.
Professionally presents him/ herself at all times, showing leadership and self-control.
Is sensitive to members' requests and tries to accommodate any reasonable special request.
Manages dating, labeling, and covering all items in walk-in coolers and freezers.
Maintains safety and security in workstation.
Responsible for maintaining all walk-in coolers using F.I.F.O. standards.
Keeps all walk-in coolers free of debris, hazardous spills, and wet floors.
Required to taste all food produced for banquet functions.

Responsibilities

Possesses technical skills needed to fulfill required job duties.
Shows active interest in self-improvement.
Exhibits professional attitude towards superiors, colleagues, and work. Is timely and checks with the Executive Chef or Executive Sous Chef before leaving. Makes sure oncoming shift is in place and is aware of any outstanding orders.
Understands and uses recipes for all items produced. Produces correct amount of mise en place for daily use with as little waste of time or product as possible. Prepares all foods to proper doneness and seasons correctly. Checks with Executive Chef or Executive Sous Chef for any special items needed for that meal period, produces the correct amount so that time and materials are not wasted. Assists with preparation of other food products on serving line as needed.
Properly assembles all tools and utensils needed to accomplish job duties. Exhibits ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues. Returns soiled food preparation utensils and other small-ware items to the proper areas.
Understands and follows sanitation practices. Properly cools and stores all foods. Keeps station and coolers clean during shift and makes sure station is clean and neat for oncoming shift.
Exhibits and uses proper personal hygiene, dresses professionally. Keeps cuts, abrasions, and sores covered. Uses disposable gloves when necessary.
Manages food production throughout banquet function to ensure the highest quality preparation and presentation consistently.
Establishes and maintains professional standards of conduct and appearance at all times.
Establishes and adheres to food cost and labor cost goals for banquet service, takes corrective actions as necessary to ensure that financial goals are attained.
Attends monthly kitchen meetings.
Communicates with Executive Chef and Executive Sous Chef on a daily basis, updates them on day-to-day operations and reviews.
Performs and completes assigned tasks given by Executive Chef, Executive Sous Chef, or Banquet Sous Chef in an accurate and timely fashion.
Performs other necessary tasks as assigned by Executive Chef or Executive Sous Chef.
Professionally presents him/ herself at all times, showing leadership and self-control.
Is sensitive to members' requests and tries to accommodate any reasonable special request.
Manages dating, labeling, and covering all items in walk-in coolers and freezers.
Maintains safety and security in workstation.
Responsible for maintaining all walk-in coolers using F.I.F.O. standards.
Keeps all walk-in coolers free of debris, hazardous spills, and wet floors.
Required to taste all food produced for banquet functions.