Line Cook Seasonal

OLD MEMORIAL CLUB, INC.•Citrus Park, FL

101d

About The Position

The Seasonal Line Cook prepares dishes under the direction of the Executive Chef and Sous Chef and maintains the standards and food quality for their section, serving both guests and staff. The role requires a professional appearance, compliance with Health Department grooming standards, and a clean uniform throughout each shift. The specified uniform includes an OM jacket, black or checkered pants, non-slip shoes, a hat, a black or blue marker, a pen, and a thermometer. The position coordinates with the Executive Chef, Sous Chef, Kitchen Supervisor, Food & Beverage Manager and Supervisor, and servers and bartenders. It is a seasonal, full-time, hourly role scheduled for approximately 40 hours per week during the in-season; hours may vary according to service needs.

Requirements

Be honest, trustworthy, tolerant, and punctual.
Be self-motivated and able to work without supervision.
Support coworkers in difficult and high-pressure situations with grace and professionalism.
Report potential and actual hazards immediately.
Be fully conversant with departmental fire, emergency, and bomb procedures.
Follow food hygiene, food safety, cleanliness, and health department requirements.
Wear the specified clean uniform throughout each shift.

Responsibilities

Prepare food safely and carefully under the Executive Chef's or Sous Chef's direction and according to server orders, with correct portions and appealing presentation.
Alert the Executive Chef or Sous Chef when food items are running low or out.
Maintain quality and quantity control, including portioning, product freshness, dating, labeling, and FIFO practices.
Meet or exceed company and health department kitchen-cleanliness standards, and comply with food hygiene regulations.
Keep equipment clean and in good order, and notify the Executive Chef and Food & Beverage Manager of equipment issues.
Carry out reasonable requests from management.
Work independently when needed and support the section professionally during difficult or high-pressure situations.
Report potential and actual hazards immediately, and rectify hazards when possible.
Help control food waste, loss, and usage to stay within budget.
Maintain food safety by dating and rotating containers, safely storing perishables, and keeping the work environment sanitary.
Check pars for shift use, pull appropriate amounts for prep, and note items that need replenishment.
Clean as you go and keep the kitchen clean and sanitized.
Know departmental fire, emergency, and bomb procedures, and help ensure emergency procedures are rehearsed, implemented, and enforced.
Help ensure the safety of staff, guests, and property by following Old Memorial standards and working in a way that minimizes risk of harm or injury.