Experienced Line Cook

Description Related Titles: Prep Cook; Cook; Line Cook

Reports to: Sous Chef

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks, according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

Take inventory of all items required for station set-up and determine those items that require preparation. Prepares items according to standard recipes. Coordinates and times orders with other kitchen operations. Requisitions items needed to produce menu items. Notifies Sous Chef of expected shortages. Ensures that assigned work areas and equipment are clean and sanitary. Sets up, maintains, and breaks down the prep cook station. Covers, dates, and neatly stores all leftover products that are reusable. Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment. Closes the kitchen properly using the closing checklist. Attends kitchen staff meetings and offers suggestions for improvements. Assists with other duties as assigned by Sous Chef.

Qualifications Education and/or Experience

High school diploma or GED. Successful completion of a two-year course at culinary school. A minimum of two years of experience in kitchen preparation and cooking. Job Knowledge, Core Competencies and Expectations

Prepares menu items as needed for member or guest service. Follows all state and local health and food safety regulations. Follows all safety procedures for operating and cleaning machinery. Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Requirements

Food safety certification.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,

stretch and twist or reach. Push, pull, or lift up to 50 pounds. Continuous repetitive motions. Work in a hot, humid, and noisy environment.