Line Cook

San Francisco Yacht Club•Belvedere, CA

45d

About The Position

Summary of Position: We are looking for Part-time weekend candidates with professional kitchen experience, to work, primarily, as an ala carte hot line lunch/brunch cook. Responsible for the execution of all assigned items assigned to broiler and/or Sauté stations according to club recipes and standards. This position may also be asked to assist with the preparation and production of private events/banquets. General shifts hours are Saturday and Sunday from 10am-2pm.

Requirements

Experience in full-service restaurant; understanding of cooking methods, ingredients, and equipment
Highly organized shows maturity and uses good judgment.
Capable of working unsupervised.
Maintains a professional appearance appropriate to position and as per Club policy.
Maintain a safe, friendly and professional work environment.
Must have valid CA Food Handler Card or will be expected to be trained and be issued card within 30 days of hire
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 inside and out of doors in a variety of weather, including hot, humid and noisy environment.

Responsibilities

Set up and work broiler, sauté or other hot line station as assigned
Must be able to consistently prepare meats to requested temperatures
Prepares proteins, sauces and accompanying garnishes for all assigned menu items to club standards using club’s recipes
Responsible for cleanliness and organization of pantry stations as well as assisting in the overall cleanliness and organization of the entire kitchen
Adheres to state and local health and safety regulations
Maintains the highest sanitary standards
Maintains security and safety in work area
Notifies Executive Chef in advance of expected shortages
Maintains neat professional appearance and observes personal cleanliness rules at all times
Ensures that work area and equipment are clean and sanitary
Covers, dates and neatly stores re-usable leftover products
Other duties as assigned
Requisitions food supplies necessary to produce the items on the menu