What are the responsibilities and job description for the LINE COOK position at HIDDEN VALLEY COUNTRY CLUB?
Job Details
Level: Experienced
Job Location: Sandy, UT
Position Type: Full Time
Salary Range: $18.00 - $21.00 Hourly
Description
HIDDEN VALLEY COUNTRY CLUB
LINE COOK
JOB DESCRIPTION
Department: Kitchen
Reports To: Sous Chef, Executive Chef
Job Summary:
Responsible for setting up and preparing menu items served from the line. Reports to either the Executive chef or the Sous chef.
Job Responsibilities:
- See that all food prepared is consistently high quality and that portions are consistently controlled.
- Take inventory of all items required for station set up and determine those items that must be prepared.
- Set up and ensure that the station is ready for service at least fifteen minutes before the service time for the shift meal period.
- Use a standardized recipe when making any item.
- Ensure all food is of the highest possible quality before leaving the window.
- Keep all food items for the line properly covered, dated, and rotated to ensure proper quality control and little waste.
- Be prepared to help in other kitchen areas during slow periods or whenever necessary.
- Maintain high standards of quality and appearance of all food prepared and served.
- Follow the “clean as you Work” policy and accident prevention procedures.
- Report to work in uniform and ready to work.
- Maintain a clean uniform.
- Attend all kitchen employees meeting.
- At the end of the shift, clean and sanitize the entire station, including reach-ins, shelves, and the steam table. All unnecessary food should be returned to walk-ins on proper shelves. All inserts should be clean, and everything should be restocked.
- Be able to change from accustomed shifts to meet business demands.
- Clean any kitchen equipment used immediately after use.
- Inform the supervisor of any items that were unfinished before service.
- Properly store all food, cover, date, and rotate daily.
- Follow all safety procedures for operating and cleaning equipment.
- Inform the supervisor of any problems concerning equipment, food quality, or production control.
- Keep walk-ins organized at all times
- Performs all other duties as assigned.
Qualifications
Skills and Experience:
- Present a positive, professional image.
- Must be self-motivated and customer service oriented.
- Strong interpersonal as well as written and oral communication skills.
- Reliable and predictable attendance.
- Ability to develop and maintain awareness of occupational hazards and safety precautions: Skilled in following safety practices.
- Associate degree or higher in culinary arts, or three years line cook experience with fine dining experience
- Able to work cooperatively with other team members.
Physical Requirements:
- Must be able to lift 50 lbs.
- Must be able to frequently stand, bend, use hands to finger, handle, feel, hear, stoop, crouch, and walk.
- Employees are regularly exposed to extreme cold, heat, moving mechanical parts, and toxic or caustic chemicals. Noise levels in the work environment can be loud.
Salary : $18 - $21
