Restaurant Line Cook

West Lake Country Club•Augusta, GA

5d•Onsite

About The Position

The Restaurant Line Cook is a full-time position responsible for preparing a variety of food products according to the Club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Requirements

High School diploma or GED required.
Food safety certification is required.
Demonstrated ability to cook and execute proper plate presentation.
Able to produce all assigned menu items according to the club’s standard recipes.
Knowledge of local safety and sanitation policies.
Excellent verbal communication and organization skills.
Demonstrated results-oriented and capable of working with minimal direction.
Excellent team player with the ability to work in a fast-paced kitchen environment.
Creative and resourceful.
High internal standards of quality and service.
Perform other appropriate tasks as assigned by the supervisor.

Nice To Haves

Minimum of 3 years of experience in kitchen preparation and cooking in a club, resort, hotel, or institutional setting preferred.

Responsibilities

Be knowledgeable of and comply, at all times, with the Club’s standards, policies, and regulations to encourage safe and efficient kitchen operations.
Maintain regular attendance in compliance with the Club’s standards, as required by scheduling, which will vary according to the needs of the Club.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Prepare menu items according to the chef’s standardized guidelines and recipes.
Follow portion control and presentation guidelines.
Maintain par levels for all regular menu items and follow a prep work checklist.
Learn all stations of food preparation and memorize menu items.
Ensure all coolers and storage areas are maintained in an orderly manner.
Ensure all food prep areas and food service equipment are clean and sanitary.
Cover, date, and neatly label all perishable food properly and accurately.
Handle all food in a safe and sanitary manner; ensure perishables are stored properly; thaw foods under refrigerated conditions, sanitize cutting boards and knives regularly, and keep all refrigerated items covered with a lid or plastic wrap.
Assists in completing weekly kitchen cleaning and maintenance lists.
Assist in dishwashing duties as needed.
Keep walk-ins clean and organized.
Attend staff meetings, including pre-shift (line-up) meetings and training as required.
Assist with the preparation of other food products in any other area of the kitchen as needed.
Perform other appropriate tasks as assigned by the Executive Chef, Executive Sous Chef, Sous Chef, and/or Supervisor.