What are the responsibilities and job description for the Line Cook position at St. Petersburg Yacht Club?
We are currently looking for a talented 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.
Responsibilities
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.
Responsibilities
- Oversees food requisition, storage, and product rotation
- Prepares food using Club Kitchen standard recipes
- Receives food requisitions and checks for quality and amount
- Oversees the care and cleanliness of kitchen equipment
- Places order with Stewarding Department for the plates, silver, mobile equipment, etc., needed for each function
- Develops current and future menus and any special function menu requested by the Executive Chef
- Inspects all refrigeration and dry storage for proper handling and rotation
- Ensures that the stations are clean and that all food items are properly covered and stored at the end of shift
- Ensures that banquet functions are properly broken down and that reusable items are returned to the main kitchen and used for employee meals
- Maintains sanitation and safety per required standards
- Follows all company policies, procedures, and standards regarding job duties, attendance, personal appearance and demeanor, etc.
- Performs other duties as assigned
- High school diploma or equivalent
- Culinary school or related experience
- One to two years of culinary experience in a similar operation
- Knowledge of soups, sauces, and cooking techniques
- Above average knife skills
- Origination and production knowledge
- Knowledge of culinary department duties
- Knowledge of kitchens and storage areas
- Knowledge of the use, cleaning, and safe handling / breakdown of all equipment
- Creative, innovative, and positive personality
- Must be able to speak and hear, use close and distance vision, and identify and distinguish colors
- Must be physically able to perform the duties of the job, which includes standing, walking, and moving through indoor and outdoor areas for extended periods; frequently lifting/carrying up to 75 pounds; reaching with hands and arms in any direction; and kneeling and stooping repeatedly
- Must be able to work an indoor or outdoor setting depending on event
