Market Line Cook

KRC Golf Group LLC•Sunset, SC

2d•$17•Onsite

About The Position

Market Line Cook Job Details Full time Sunset, SC Description: Line Cook Classification: Hourly Salary Grade: Non-exempt, based on experience Reports to: Director of Culinary Job Description: Continuously upholds The Reserve at Lake Keowee’s mission, values, and service expectations in everyday work performance. Broiler must communicate with the front and back of the house personnel to provide a dining experience that meets or exceeds Member/Guest expectations. Processes guest’s orders and ensures that all items are prepared properly and in a timely manner. Essential Job Functions: Check with the Manager at the beginning of each shift to see what needs to be done Set up, execute, and /or breakdown kitchen Completes all opening, closing, daily, and weekly checklists. Work as a team. Will work with the management team to help take care of food items for our members from preparing and prepping for service flexibility, multi-tasking as well as the ability to work fast and efficiently. Preparing high-quality food items to order for our members. Following recipe and presentation guidelines to meet or exceed member’s expectations. Coordinating food orders to support timely and efficient delivery to each member. Responsible for setting up, maintaining operations, breaking down hot and cold stations. The person must be able to work long hours, weekends, evenings and holidays. Must have a high standard of cleanliness and understanding of food safety practices. Ensures cleanliness of the operation and upholds all state and federal health codes. Must be able to use the Italian wood-burning pizza oven, sandwich maker, fryer. Keeps par stocks at proper levels. Proper storage of all food which must be covered dated and rotated on a daily basis. Assist with other duties as instructed by the Department Manager.

Requirements

Must have a general knowledge of regular members preferences
Must be able to stand and exert fast-paced mobility for periods of up to 8 hours in length.
Must have a good sense of balance, be able to bend, kneel and have the ability to frequently maneuver objects weighing up to 50 pounds.
The broiler must have the ability to lift banquet equipment.
Must be able to walk and have a full range of mobility.
2-4 years experience preferred.
Must have dependable transportation.
Background check

Responsibilities

Check with the Manager at the beginning of each shift to see what needs to be done
Set up, execute, and /or breakdown kitchen
Completes all opening, closing, daily, and weekly checklists.
Work as a team.
Preparing high-quality food items to order for our members.
Following recipe and presentation guidelines to meet or exceed member’s expectations.
Coordinating food orders to support timely and efficient delivery to each member.
Responsible for setting up, maintaining operations, breaking down hot and cold stations.
The person must be able to work long hours, weekends, evenings and holidays.
Must have a high standard of cleanliness and understanding of food safety practices.
Ensures cleanliness of the operation and upholds all state and federal health codes.
Must be able to use the Italian wood-burning pizza oven, sandwich maker, fryer.
Keeps par stocks at proper levels.
Proper storage of all food which must be covered dated and rotated on a daily basis.
Assist with other duties as instructed by the Department Manager.