Line Cook Culinary

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.

DUTIES

Job Tasks/ Duties

• Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.
• Prepares appetizers, hors d'oeuvres, centerpieces and relishes in an attractive manner.
• Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club's standard recipes.
• Requisitions food supplies necessary to produce the items on the menu.
• Adheres to state and local health and safety regulations.
• Maintains the highest sanitary standards.
• Notifies Sous Chef in advance of expected shortages.
• Maintains security and safety in work area.
• Ensures that work area and equipment are clean and sanitary.
• Covers, dates and neatly stores reusable leftover products.
• Attends staff meetings.
• Assists with other duties as instructed by the Sous Chef, Chef de Cuisine, and the Executive Chef.

QUALIFICATIONS

Education and/or Experience

• Must be 18 years of age or older.
• Some culinary work experience.

Job Knowledge, Core Competencies and Expectations

• Knowledge of basic culinary fundamentals.
• Ability to prepare cold food items required for club's menus.
• Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Requirements

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.