What are the responsibilities and job description for the LINE COOK position at DES MOINES GOLF AND COUNTRY CLUB?
Job Details
Description
Job Title:
Line Cook
Supervisor:
Executive Chefs and Sous Chefs
General Summary:
Prepare food items according to written and verbal instruction from Chef's assigned to your work area. Always strive to meet or exceed standard of DMGCC. Expected to report to work as scheduled and in proper uniform. Work with staff in area of assignment to always ensure member satisfaction. Always maintain a high level of professionalism, while adhering to standards and policies described in the employee manual.
Duties and Responsibilities:
- Must consistently communicate with fellow culinary specialists to assure proper timing and delivery of foods to the service staff.
- To insure proper utilization and sanitary handling of food products for the benefit of the clubs operation and kitchen organization.
- Responsible for the cleanliness, organization, sanitation of his/her workstation and general kitchen cleanliness. Conforming with State of Iowa sanitation and health codes and the proper care and cleaning of issued uniforms.
- Assist in all areas of food production, for the development of teamwork.
- Maintain high standards of personal hygiene, professional appearance, and behavior.
- Be flexible to cross train in other areas of the kitchen operation as to the best of your abilities.
- Must be efficient in adapting to new, revolving menus.
- Makes recommendations for maintenance, repair, and upkeep of the kitchen.
- Notifies Executive Chef and Sous Chefs of shortages.
- Executes a variety of procedural lists to ensure proper opening and closing of the kitchen areas.
- To work closely with service staff to insure a harmonious working environment.
- Perform other duties as assigned.
Work Environment:
While performing the duties of this job, the employee must be able to stand for long periods of time. The employee must have good knife handling skills. The employee must regularly lift and/or move at least 50 pounds.
Qualifications
Knowledge, Skills and Abilities Required:
One to two years prior cooking experience in a Restaurant or Country Club setting is preferred.
