What are the responsibilities and job description for the Line Cook position at St. Petersburg Yacht Club?
We are currently looking for a talented Line Cook to join our team. The Cook maintains a commitment to guest service and ensures that safe and high quality food service is provided at all times. All duties will be performed within the guidelines of the St. Petersburg Yacht Club policies and procedures, Internal Control Standards, and objectives.
The ideal candidate has a high school diploma (or equivalent), some culinary school or related experience, and at least one year of experience in a similar environment. Candidates must have above average knife skills and knowledge of soups, sauces, and cooking techniques.
The benefits listed below are dependent on number of hours worked.
Basic Functions
Assume leadership roll in production and execution of Department in the Absences of the executive chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
Three to five years culinary experience in similar operation
Culinary school or related experience.
Knowledge of soups, sauces, butchery and cooking techniques.
Advanced knife skills.
Knowledge of menu preparation, ordering and production organization.
High school diploma or equivalent.
Previous experience supervising a staff.
Knowledge of culinary departments.
Creative, innovative and assertive personality.
Essential Functions
Responsible for food requisition storage, product rotation, ordering in the absence of Restaurant Chef and or Banquet Chef
Prepare, together with assigned cooks, food items designated by the sous chef according to the Resort's standard recipes and policies.
Receiving food requisitions checking for food products quality and amount.
Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
Responsible for the care and cleanliness of all kitchen equipment.
Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function.
Supervise and train staff.
Development of current and creation of future menus for Restaurants and or Banquet. As well as any special function menus requested by the Executive Chef
Inspect all refrigeration and dry storage for proper handling and rotation.
Report irregularities and defects in equipment and machinery to Executive Chef.
Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
Supervise and participate in the preparation and execution of the Restaurants, Banquet, and Garde Manger and Employees food as needed.
Consult with the Banquet Chef on daily and weekly banquet forecast and special functions.
Responsible for preparing cooking alcohol beverages requisition for the Executive Chef signature.
Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and put on for the employees meals
Monitor production and quality levels of all food products.
Train, develop and maintain employee skills and relations.
Keep open and daily communication with both subordinates and superiors.
Develop and maintain ongoing education programs for sanitation and safety.
Write daily specials and menus.
Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
Oversee incoming food product to insure proper quality.
Marginal Functions
Respond to any reasonable task assigned by the Restaurant Chef/Banquet Chef
Assist in other areas of the kitchen as needed.
Maintain ongoing programs for sanitation and safety.
Knowledge of kitchens and storage areas.
Knowledge of use, cleaning, safe handling and breakdown of all equipment.
ENVIRONMENT
Inside main kitchen standing on hard Tile floors. Busy noisy environment. Working around hot stoves.
Work may be performed in small areas having a two foot access: work entails varying conditions of noise levels, temperature illumination and air quality.
The ideal candidate has a high school diploma (or equivalent), some culinary school or related experience, and at least one year of experience in a similar environment. Candidates must have above average knife skills and knowledge of soups, sauces, and cooking techniques.
The benefits listed below are dependent on number of hours worked.
Basic Functions
Assume leadership roll in production and execution of Department in the Absences of the executive chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
Three to five years culinary experience in similar operation
Culinary school or related experience.
Knowledge of soups, sauces, butchery and cooking techniques.
Advanced knife skills.
Knowledge of menu preparation, ordering and production organization.
High school diploma or equivalent.
Previous experience supervising a staff.
Knowledge of culinary departments.
Creative, innovative and assertive personality.
Essential Functions
Responsible for food requisition storage, product rotation, ordering in the absence of Restaurant Chef and or Banquet Chef
Prepare, together with assigned cooks, food items designated by the sous chef according to the Resort's standard recipes and policies.
Receiving food requisitions checking for food products quality and amount.
Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
Responsible for the care and cleanliness of all kitchen equipment.
Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function.
Supervise and train staff.
Development of current and creation of future menus for Restaurants and or Banquet. As well as any special function menus requested by the Executive Chef
Inspect all refrigeration and dry storage for proper handling and rotation.
Report irregularities and defects in equipment and machinery to Executive Chef.
Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
Supervise and participate in the preparation and execution of the Restaurants, Banquet, and Garde Manger and Employees food as needed.
Consult with the Banquet Chef on daily and weekly banquet forecast and special functions.
Responsible for preparing cooking alcohol beverages requisition for the Executive Chef signature.
Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and put on for the employees meals
Monitor production and quality levels of all food products.
Train, develop and maintain employee skills and relations.
Keep open and daily communication with both subordinates and superiors.
Develop and maintain ongoing education programs for sanitation and safety.
Write daily specials and menus.
Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
Oversee incoming food product to insure proper quality.
Marginal Functions
Respond to any reasonable task assigned by the Restaurant Chef/Banquet Chef
Assist in other areas of the kitchen as needed.
Maintain ongoing programs for sanitation and safety.
Knowledge of kitchens and storage areas.
Knowledge of use, cleaning, safe handling and breakdown of all equipment.
ENVIRONMENT
Inside main kitchen standing on hard Tile floors. Busy noisy environment. Working around hot stoves.
Work may be performed in small areas having a two foot access: work entails varying conditions of noise levels, temperature illumination and air quality.
