AM Line Cook

500 Club LLC•Statesville, NC

123d•$16 - $18

About The Position

The Line Cook prepares food according to club-standard recipes; maintains a neat, clean, and sanitary work-environment; sets up, breaks down, cleans, and sanitizes all work areas. $16-$18 per hour, plus benefits.

Requirements

Knowledge of basic and advanced culinary fundamentals.
Able to work a flexible schedule and/or overtime, if needed.
Food safety certification.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid, and noisy environments.
High School diploma or GED; two or more years of related experience and/or training.
Able to work a flexible schedule and/or overtime, if needed.
Knowledge of and ability to perform required role during emergency situations.

Responsibilities

Sets-up work area and requisitions products and supplies needed per standard procedures.
Carefully follows Club-standard recipes while preparing all assigned items or items prepared on the station to which assigned, including:
Prepared bulk recipes, including soups, sauces, and multi-batch recipes.
Cuts meat, Grilled and char-broiled items to order, Deep-fried foods, Sautéed food, Sandwiches, Salads, and garnishes.
Covers, dates, and neatly stores all meats, poultry, and seafood.
Cleans and sanitizes all work areas.
Notifies supervisor in advance of all expected shortages.
Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.
Returns soiled food preparation utensils and other small wares to the proper areas.
Maintains a clean workstation, including equipment used for food preparation tasks.
Adheres to state and local health and food safety regulations.
Assists washing dishes if needed or as directed by supervisor.
Follow manufacturers’ instructions when operating food production and serving equipment.
Makes recommendations for maintenance, repair, and upkeep of kitchen equipment.
Assists with other duties as instructed by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage