Line Cook
REPORTS TO: Executive Chef, Chef d’Cuisine.
PRIMARY RESPONSIBILITIES: Prepare food for a la carte and banquet service in accordance with Club’s standard recipes and methods, under direction of the Executive Chef, Chef d’Cuisine or Banquet Chef. Essential Job Functions:- Prepare food for a la carte or banquet service accurately and in a timely and sanitary fashion.
- Ensure workstation is adequately prepared for service in accordance with par levels established by Executive Chef, as applicable.
- Always maintain a clean and sanitary workstation.
- Accommodate special needs/requests of members or guests whenever possible.
- Properly store and rotate products from food deliveries.
- Perform action station work (i.e. Omelet, Carving, etc.) as directed by Executive Chef, Chef d’Cuisine or Banquet Chef.
- Maintain kitchen equipment in clean, sanitary and good working order. Report problems to immediate supervisor. Take appropriate corrective action, as necessary.
- Report on time and prepared for your shift.
- Work your schedule as posted. Do not punch in or out early or late without permission from your immediate supervisor.
- Maintain a flexible schedule to respond to fluctuating business levels.
- Maintain a professional and positive working relationship with front of house staff and co-workers.
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