PM Line Cook

Bellerive Country Club•Creve Coeur, MO

11d

About The Position

Position Summary: The Line Cook of Bellerive Country Club cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to Bellerive standard recipes using a variety of equipment and utensils according to the daily prep list. Works in concert with the Front of House staff by communicating effectively during service and/or events/banquets. Core Four Competencies: Drive a culture of excellence with a focus on attention to detail amongst all culinary staff to create “wow” moments for membership. Ensure membership and guest satisfaction while also managing/operating in such a manner that aligns with Bellerive’s fiscal and budgetary goals. Enhance member experience through proper training and continuous accountability/execution amongst all culinary staff. Continuously strives to create and maintain a culture of positivity, inclusion, excellence, collaboration, and accountability amongst all kitchen staff, and models said behavior at all times both inside and outside the scope of culinary reach.

Requirements

Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment.
Must have authority to reason and apply common sense understanding to situations encountered.
Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
Ability to read, write, and communicate fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
Ability to work overtime as necessary, as well as nights, weekends, and holidays when needed to ensure the appropriate demands of the department.
The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday and having the ability to transport fifty (50) pounds oftentimes in a hot, humid, and/or noisy environment.
Must have the ability to comply with county health regulations regarding Hepatitis A vaccinations.
High School Diploma or equivalent required.
Minimum of two (2) years of experience in kitchen preparation and cooking required.

Nice To Haves

Successful completion of a two (2) year course at a culinary school preferred.

Responsibilities

Takes inventory of all items required for station set-up and determines items that require preparation.
Prepares items according to standard recipes.
Requisitions items needed to produce menu items; notifies the Executive Chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Sets up, maintains, and breaks down prep cook station(s).
Covers, dates, and neatly stores all leftover products that are reusable.
Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
Closes the kitchen properly using the closing checklist.
Attends kitchen staff meetings and offers suggestions for improvements.
Assists with other appropriate duties as assigned by the Executive Sous Chef or other members of the Culinary leadership team.