Line Cook - Seasonal Part time

Line cook

Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can-do attitude and work under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food.

Essential Functions

- Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.

- Responsible for food receiving or storage and proper handling of all food items.

- Ensure that food comes out simultaneously, in high quality and in a timely fashion.

- Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.

- Sets up stations with limited supervision and executes at a high level of expertise.

- Works multiple a la carte stations.

- Perform advanced cooking and utilize knifes in kitchen setting.

- Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.

- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

- Ensures impeccable standards of kitchen cleanliness and food handling as outlined in HACCP.

- Maintains a methodically organized workstation and food production.

- Possesses openness and willingness to learn in the spirit of continuous improvement.

- Hands on food production of each assigned station.

- Maintain par levels of each station for each shift to ensure quality and quantity to spec.

- Tasting of the food and make the necessary corrections to recipe spec.

- Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.

- Observed 3-days rules on the food preparation, FIFO, consolidation and organization of the kitchen.

- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.

- Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.

- Ensure compliance by all culinary personnel with club rules, policies, and procedures.

- Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist.

- Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests.

- Punctuality and a good attendance record are expected.

- Assists other staff as needed.

- Assists other production areas when time permits.

- Perform any other duties and/or tasks assigned by management.

Knowledge, skills and abilities

- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.

- Must possess advanced cooking and knife skills.

- Knowledge of all kitchen equipment operations.

- Ability to recognize signs and symbols within a kitchen setting.

- Ability to communicate effectively to complete tasks.

- Ability to perform basic/intermediate math skills.

- Ability to establish and maintain an effective working relationship with management, staff, and members.

- Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.

- Respond to members in a courteous and friendly manner.

- Must possess excellent interpersonal and conflict resolution skills.

- Must possess excellent written and verbal communication skills.

- Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.

- Must be a detail-oriented individual and possess time management skills.

- Must maintain high performance standards.

- Ability to deal with routine changes often.

- Ability to work in a fast paced environment.

- Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds.

- Able to work under hot and stressful conditions.

- Ability to use sense of smell, taste, touch, and sound.

- Eye/hand coordination and manual dexterity.

- Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.

- Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions .

Education and experience

- High school education or equivalent required.

- Culinary or apprenticeship program preferred.

- Relevant experience in a high quality, high volume, and multi-unit operations preferred.

- Two years line cooks experience preferred.

- Advanced cooking and knife skills are required.

- Must be well versed in a la carte food preparation.

- Food Safety Training required.

Apply on our website at:

http://www.quailridgecc.com/

https://quailridgecc.applicantpro.com/jobs/

Drug Free Workplace/E-Verify Participant/EOE