What are the responsibilities and job description for the Line Cook position at COUNTRY CLUB OF MOBILE INC?
THE COUNTRY CLUB OF MOBILE
JOB DESCRIPTION
TITLE: Line Cook
DEPARTMENT: Kitchen
FLSA STATUS: Non- exempt
REPORTS TO: Executive Sous Chef or Executive Chef
JOB SUMMARY: As a Country Club of Mobile Team Member, you must be friendly, outgoing and possess good communication skills. Our members and guests expect the best. As a CCM Team Member you play a major role in providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience. Your individual personality and smile should shine through; you should make every effort to use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. All CCM Team Members must at all times, be guest-sensitive and possess a sense of urgency in your timing. Successful CCM Team Members take pride in personal appearances, show dedication, display integrity and honesty in all areas of service.
SUMMARY OF ESSENTIAL FUNCTIONS:
Prepare food in accordance with Club recipes and standards. Menu creation/development. Basic knowledge of health department requirements maintaining a clean, safe and sanitary work place. Pricing menu items and food cost. Ability to make decision in regards to future of kitchen as well as day to day operations.
1. Prepares meats, seafood, vegetables and other items required for line and special functions.
2. Carefully follows stand recipes when pre-preparing and preparing all items.
3. Uses food preparation equipment according to manufacturer’s instructions.
4. Returns unused food products to proper storage areas.
5. Assists with preparation of other food products serving line as needed.
6. Consistently uses safe and sanitary food handling practices.
7. Returns soiled food preparation utensils and other small ware items to the proper areas.
8. Prepares items that are ordered in accordance with established portions and presentation standards. Must keep in mind, preparation, portion and presentation.
9. Notifies Sous Chef or Executive Chef of expected shortages.
10. Ensures that assigned work areas and equipment are clean and sanitary.
11. Assists Executive Chef in maintaining security, safety, sanitation and energy conservation.
12. Maintains neat professional appearance and observes personal cleanliness rules at all times.
13. Sets-up, maintains and breaks down prep cook station.
14. Requisitions items needed to produce menu items.
15. Adheres to state and local health and safety regulations.
16. Covers, dates and neatly stores all leftover products that are re-usable.
17. Maintains the highest sanitary standards.
18. Coordinates and times orders with other kitchen operations.
19. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
20. Attends staff meetings.
21. Assists with other duties as assigned by Executive Chef and Sous Chefs.
Benefits offered for full-time employees only (working 30 hours or more every week) after 60-days of employment, to include health, dental, life, vision, critical illness and disability insurance, 401k after 1000 hours of employment with enrollments at April 1 and October 1; paid personal leave.
