Line Cook

the club•Denver, CO

52d•Onsite

About The Position

The Denver Country Club, a historic landmark established in 1887 and recognized as the first club west of the Mississippi, is seeking service-minded individuals to join their team as Line Cooks. This prestigious private club, with 585 members, offers a variety of amenities including an 18-hole golf course, indoor and outdoor tennis, pickleball, and both casual and fine dining. The club emphasizes a fun and friendly work environment where providing utmost satisfaction to members, guests, and each other is the highest priority. As a Line Cook, you will be responsible for preparing food dishes in accordance with restaurant standards and maintaining a clean and safe work environment in the kitchen.

Requirements

2-3 years’ experience in a fast-paced teamwork-oriented environment
Must be able to work flexible shifts
Willingness to listen and take direction well
Strong attention detail and achieving high quality results
Must have a passion for food and be creative
Must practice strict safety and sanitation practices, be organized
Standing reaching, climbing stairs, walking lifting up to 30 lbs.

Responsibilities

Organize and set up kitchen station to be prepared for service
Prepares food items by cutting, chopping, mixing, and preparing sauces.
Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
Follow standard recipes while preparing for assigned items for banquet service
Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
Coordinates and times orders with other kitchen operations
Performs inventory checks and completes food storage logs.
Consistently uses safe and sanitary food handling practices, including those related to personal hygiene
Keeps all areas of work including freezers and refrigerators clean and organized
Sets up and stocks food items and other necessary supplies.
Operate food production equipment according to manufacturers' instruction
Cleans and sanitizes cooking surfaces at the end of the shift.
Notifies Sous Chef of expected shortages
Handles leftover food items as instructed by Sous Chef
Cleans assigned work areas
Requisition of items needed to produce menu items, covers, dates and neatly store all leftover food items that are reusable
Performs other appropriate tasks as assigned by Executive Chef