Prep/Line Cook

Description: Job Purpose: The prep/line cook will maintain day to day food and beverage operations at his/her specific facility and work cooperatively with other departments. The position will promote an exceptional “golf experience” and provide excellent services and programs to all our customers. Duties: Maintain positive and effective working relationships with other employees, management and all members of the publicBe willing to prepare menu items in cooperation with the rest of the kitchen staff and also to work independentlyAdherence to the established policies and procedures of the MGASAMeet, greet and welcome prospective customers within one minuteInitiate and implement safety regulations and proceduresMaintain clean, neat, orderly and sanitized food preparation and storage areasStock and maintain sufficient levels of food products at line stations to assure a smooth serving periodPrepare food consistently using safe and sanitary food handling proceduresUse food preparation equipment according to manufacturer instructionsPrepare food for cooking (e.g. chopping vegetables, baking, or preparing soups) in ovens, grills, fryers and other kitchen equipmentFollow standard recipe when preparing all itemsEnsure food comes out simultaneously, in high quality and in a timely fashionReturn unused food product to the proper storage areasMention daily specials if applicable, answer questions and suggest menu itemsKeep tables and dining room cleanOperate dishwasher and three compartment sink to clean and sanitize dishesReturn soiled food preparation utensils and cookware to the proper area after being cleaned and sanitizedPerform clean up and closing duties as assignedMaintain daily inventory and records for orderingMaintain compliance with TABC Seller/Server guidelinesAdvise supervisor of any feedback as soon as it occursVerify accuracy of prices, state and federal taxes, tips and other charges on each receiptAdherence to cash and system controls to ensure the safekeeping of assets and inventoryOther duties as assigned Requirements: Skills/Qualifications: Employer Paid TABC/Food Handler Certification Employer Paid Food Safety Manager Certification A minimum of one year as a prep or line cook Must be able to communicate with management, kitchen, dining room and golf personnel Must be able to reach, bend and frequently lift and carry up to 50lbs Be able to stand for long periods of time in varying temperatures