Line Cook

KRC Golf Group LLC•Sunset, SC

12d

About The Position

The Orchard House AM/PM Line Cook prepares and arranges food according to The Reserve Communities’ recipes, nutrition philosophy, and presentation standards. The cook sets up a station, prepares menu items and special-function food, and supports kitchen operations, safety, sanitation, cleaning, and maintenance. The role requires flexibility to work nights, weekends, and holidays and to work under strenuous, heated conditions.

Requirements

One year of experience or three years of demonstrated job experience.
Passion for quality food and cooking, with experience in healthy cooking techniques.
Knowledge of classical and contemporary cooking procedures.
Ability to work various stations, including sauté, grill, sauces, pantry, and expediting.
Knowledge of Health Department regulations; a food sanitation certificate is a plus.
Ability to work in a fast-paced environment without compromising food quality.
Ability to work flexible hours, including nights, weekends, and holidays.
Ability to stand continuously for extended periods.
Ability to bend, twist, stoop, push, pull, climb stairs, reach overhead, and lift up to 50 pounds.
Ability to work under strenuous and heated conditions.

Nice To Haves

Fine-dining or country-club experience preferred.
Food sanitation certificate is a plus.

Responsibilities

Prepare and arrange food according to The Reserve Communities’ recipes, nutrition philosophy, and quality-of-presentation standards.
Set up the assigned station and gather supplies needed for service.
Prepare meat, seafood, vegetable, and cold food items for the line and special functions.
Prepare sauces and garnishes for the assigned station.
Keep knowledge of Reserve recipes, food preparation, and presentation current.
Communicate next-day production status to the Executive Chef before completing a shift.
Store and handle food properly in accordance with Health Department requirements.
Use food preparation equipment according to manufacturer instructions.
Immediately report and document observed or known safety hazards, unsafe conditions, practices, or procedures to management.
Return soiled preparation utensils and small ware to designated areas.
Cover, date, and properly store leftovers and food-preparation items.
Notify the Executive Chef or Sous Chef in advance of expected shortages.
Keep storage areas neat and store products properly.
Assist with end-of-shift cleaning and breakdown, including trash removal, sweeping, pressure washing, and mopping.
Assist with weekly cleaning and maintenance duties.
Follow guidelines for maintaining safe working conditions in the kitchen.
Maintain a neat professional appearance and personal cleanliness.
Maintain professional standards and Declarations of Excellence as expressed in the Reserve Handbook.
Perform other duties as instructed by the Executive Chef or Sous Chef.