Line Cook- Flexible schedule

Ridglea Country Club•Fort Worth, TX

11d

About The Position

At Ridglea Country Club, we're committed to providing an exceptional, world-class experience for our members and guests. When you join our team, you will have the opportunity to excel and grow at one of the leading private clubs in the country. Our team is dedicated to foster a welcoming and friendly atmosphere where excellence is the norm. As a foremost employer of choice, we offer an exceptional work environment that values the goals and well-being of you and your families. We believe in honoring the fundamentals of the 5Cs which are our guiding principles. Cleanliness: Always take pride in our appearance. Keep the club clean and neat-looking. Courtesy: Always smile! Be Courteous! Consistency: Anticipate the needs of members, guests and colleagues. Be committed to quality and open to growth. Cooperation: Treat everyone with respect. Always be optimistic! Communication: Know Ridglea. Regularly interact with the members and guests. JOB SUMMARY: Under the direction of the Executive Chef and Sous Chefs, a Line Cook is responsible for production of all food for a la carte. Accountable for all food costs and responsible for overseeing daily production, waste and adherence to standard operating procedures for the hot and cold lines. Observe Club safety rules and guidelines.

Requirements

Must have at least 3-5 years of culinary experience Must be able to work a flexible schedule and/or overtime if needed
Must be available to work weekends and holidays
Must work well with others as a team and help co-workers as needed
Ability to speak and read English fluently
Manual dexterity and ability to stand for extended periods of time
Ability to climb stairs and move objects up to 50 pounds

Nice To Haves

Experience in a high-volume restaurant or catering environment
Culinary degree or certification preferred

Responsibilities

Working knowledge of Club policies and guidelines as outlined in the Ridglea Country Club Employee Handbook.
Knowledge - Possesses technical skills needed to fulfill required job duties.
Shows active interest in self-improvement.
Work Ethic - Exhibits professional attitude towards superiors, colleagues and work. Is timely and checks with the Executive Chef or Executive Sous Chef before leaving. Makes sure oncoming shift is in place and is aware of any outstanding orders.
Production- Understands and uses recipes for all items produced. Produces correct amount of mise en place for daily use with as little waste of time or product as possible. Prepares all foods to proper doneness and seasons correctly. Checks with the Executive Chef or Executive Sous Chef for any special items needed for that meal period, produces correct amount so that time and materials are not wasted. Assists with preparation of other food products on serving line as needed.
Organization - Properly assemblies all tools and utensils needed to accomplish job duties. Exhibits ability to prioritize work and ensure immediate needs are met. Understands and shows commitment to teamwork, knowing when to ask or offer help to or from colleagues. Returns soiled food preparation utensils and other small-ware items to the proper areas.
Sanitation - Understands and follows sanitation practices. Properly cools and stores all foods. Keeps station and coolers clean and during shift and makes sure station is clean and neat for oncoming shift.
Hygiene - Exhibits and uses proper personal hygiene, dresses professionally. Keeps cuts, abrasions and sores covered. Use rubber gloves when necessary.
Manages food production throughout ala carte to ensure the highest quality preparation and presentation on consistent basis.
Always establishes and maintains professional standards of conduct and appearance.
Establishes and adheres to food cost and labor cost goals for ala carte, takes corrective actions as necessary to ensure that financial goals are attained.
Attends monthly kitchen meetings.
Communicates with Executive Chef and Executive Sous Chef on daily basis, updates them on day-to-day operation and reviews.
Performs and completes assigned tasks given by Executive Chef, Executive Sous Chef or PM sous Chef in an accurate and timely fashion.
Performs other necessary tasks as assigned by Executive Chef or Executive Sous Chef.
Always presents him/ herself in a professional manner showing leadership and self-control.
Is sensitive to members' requests and tries to accommodate any reasonable special request.
Manages dating, labeling and covering all items in walk-in coolers and freezers.
Maintains safety and security in workstation.
Responsible for maintaining all walk-in coolers using F.I.F.O. standards.
Keeps all walk-in coolers free of debris, hazardous spills and wet floors.
Required to taste all food produced for ala carte.
Is cross trained on other stations and works them as needed.