Sauté Line Cook

Riverside Country Club•Bozeman, MT

About The Position

The Saute Cook is responsible for setting up their workstation, preparing and cooking food, and adhering to the Gallatin Valley Health Department food-handling and hygiene regulations, as well as all RCC policies and procedures. Reporting to the Executive Chef or Sous Chef, the Line Cook is a key member of a collaborative kitchen team committed to delivering outstanding food for our members and guests.

Requirements

Understanding of basic kitchen skills and food preparation.
Highly responsible and reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively as part of a team.
Attention to member and guest needs; calm and courteous always.

Responsibilities

Set up and prepare the line for service with all necessary supplies; ensure food items are properly stored and rotated.
Portion and cook food according to standardized recipes; assemble and plate food in an appealing manner.
Consistently offer professional, friendly, and efficient service.
Report for assigned work shifts punctually in the correct uniform.
Communicate with the Executive Chef or Sous Chef on duty for specific instructions.
Check equipment daily to ensure it is in good working condition; promptly report defects.
Handle all food properly in accordance with Gallatin Valley Health Department and FDA codes.
Interact positively and professionally with members, guests, and fellow staff.
Assist with food preparation, portioning, and recipe creation for daily or weekly specials.
Help with inventory control and assist with understanding pricing.
Lead or assist the kitchen team in replenishing food items during special event functions and peak periods.
Assist in transporting food, beverages, and other items to and from the kitchen as needed.