What are the responsibilities and job description for the Line Cook position at The Club at Las Campana?
Scope:
Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets.
Primary Responsibilities:
- Clearly displays time management, organizational skills, and cleanliness.
- Prepare and cooks all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times.
- Assists with ordering.
- Assists with supervision of kitchen operations.
- Excellence in food handling, storage and execution.
- Take inventory of all items necessary for station and determine those items that need to be prepared.
- Set up stations 15 minutes prior to service time.
- Use recipe cards when making any item.
- Check with supervisor for menu changes.
- Visually inspect and select food items of the highest quality in the preparation of all menu items.
- Assist in the storage and rotation of product.
- Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards.
- Perform necessary opening or closing shift procedures as outlined by supervisor.
- Clean all equipment used immediately following use and general cleaning.
- Follow Executive Chef, Executive Sous Chef, Banquet and Events Chef and Sous Chef’s directives, Lead Cook directives.
- Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment.
- Attend all kitchen employee meetings.
- Assists in preparation of all food items deem necessary in the culinary department.
Note: Other duties as assigned by supervisor or management.
Relationships:
Internal: All Food & Beverage: To ensure fast, accurate, and quality performance.
External: Members/Guests: To provide excellent service.
Qualifications:
Experience /Education: A minimum of three to five years culinary experience required. High School diploma or equivalent preferred.
Certification and/or License Requirement: Food services permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas.
Skills & Abilities:
- Capacity to execute all duties prior to and during service, with minimal assistance.
- Exceptional knife skills.
- Comprehensive knowledge of food preparation, holding, and storage.
- Must be able to exchange accurate information with other cooks.
- Attention to detail.
- Planning and organizational ability.
- Must be able to converse with membership to provide great customer service.
- Ability to make hot sauces.
- Properly cook meat, seafood, vegetables, and wide range of ingredients.
- Develop menu items.
- Ability to work independently and create food items.
- Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, Pastry, and Pantry.
- Ability to comprehend and carry out instructions.
- Multi-task in a fast-paced environment.
- Maintain professional appearance at all time.
- Able to work flexible schedule up to and including nights, weekends, and holidays.
- Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Basic food preparation, holding, and storage.
- Make cold sauces/dressings.
- Plate desserts.
- Cooking techniques needed.
- Must be able to fry, grill, bake poach, steam
Working Conditions:
It is required to work days and/or nights, weekends and holidays.
It is required to work in fast paced environment.
Physical/Cognitive Activities:
Line Cook
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.
- Must be able to remain in stationary position for prolonged periods of time in a confined space.
- Use and work with sharp objects and other kitchen utensils and equipment.
- Must be able to move extremely hot pots and/or pans.
- Able to detect and work around flammable materials
- Exposed to and use toxic chemicals.
- Exposed to electrical current.
- Exposed to hot and cold temperatures.
- Must be able to observe conditions and surroundings.
- Constantly positions self to access kitchen items, including under the counters and on top of shelves that can weigh up to 50 pounds.
- Frequently move goods on a hand cart weighing up to 200 pounds.
Organizational Structure:
- Reports to: Lead Cook, Executive Sous Chef
- Subordinates: N/A
- Job title also known as: Cook
This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified based upon business necessity.
