What are the responsibilities and job description for the Culinary Operations Specialist position at Martis Camp?
Job Summary
We are seeking a highly skilled and dedicated Line Cook to join our team at Martis Camp Club. As a key member of our Food & Beverage team, you will be responsible for providing exceptional quality and service to our guests.
Key Responsibilities
- Create and execute the production schedule to meet business demands as directed by culinary leadership.
- Plan, organize, and prepare the production of all manual food products as assigned by the supervisor.
- Produce required product according to Menu or Banquet Event Orders, maintaining production notes as daily work progresses as it relates to the Banquet Event Order.
- Prepare hot and cold food to order as per standardized or custom recipes.
- Provide the highest quality service to guests and co-workers.
- Train and supervise employees under your supervision.
- Maintain cost-effective food and labor costs as instructed by Chefs following Martis Camp standard recipes and menus.
- Follow proper food handling techniques and coordinate the use of materials and equipment to avoid waste and unnecessary expense.
- Assist with opening, closing, and month-end inventory counts, and duties as assigned.
- Set up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service.
- Store and properly handle ready-to-eat, raw, cooked foods, and non-food supplies.
- Follow temperature danger zone guidelines to ensure food safety.
- Maintain a sanitizer bucket at proper dilution at all times.
- Ensure all products are properly wrapped, labeled, and dated.
- Operate equipment (knives, grill, flat top, fryer, ovens, slicer, etc.) according to use and safety instructions.
