Line Cook - Colonial Heritage Club

Colonial Heritage Club•Williamsburg, VA

3d•$16 - $18

About The Position

Set amid the historical backdrop of Williamsburg, Virginia, Colonial Heritage Club offers visitors, locals, and residents the perfect location for award-winning golf, fine dining, and entertainment as well as an unparalleled site for hosting weddings and special events. Featuring the only Arthur Hills signature-designed golf course in Williamsburg, the Colonial Heritage Club is open to Colonial Heritage resident golf members and the public and offers pristine playing conditions on an exceptional layout that winds through rolling hills, streams, and pine forests. The magnificent clubhouse, which emulates the classic British-Colonial style that Williamsburg is renowned for, provides its guests with unsurpassed hospitality and service when dining or entertaining family, friends, and clients. Voted #3 Best Golf Course in Virginia by Golf Channel, and 2022 and 2023 Couples Choice Award-winning Wedding Venue by The Knot Magazine. As a Line Cook , you will be responsible for preparing food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment and responsible for helping achieve ongoing guest satisfaction and team goals.

Requirements

18+ years old
High level of professionalism
High school diploma/GED preferred
Excellent verbal communication and organization skills
Reliable transportation with valid drivers license required
Minimum of Two (2) years restaurant or kitchen experience preferred
Comfortable working with a team in a fast-paced kitchen environment

Responsibilities

Prep food items ahead of time as requested, making sure not to prepare more than estimated needs.
Return all food items not used on the next shift to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per standards.
Date all food containers and rotate as per the food standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Receive and unpack items as they arrive from food vendors.
Date all items as they arrive and pack them according to department standards.