Line Cook - Wood Ranch Golf Club

POSITION SUMMARY The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners. EXPERIENCE, EDUCATION AND SKILLS REQUIRED Prior experience as a Cook required. This position requires considerable knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment. Serve safe certification is required A sound understanding of sanitation practices Able to understand and communicate in English and must be able to communicate effectively to team members and managers Possess a team member spirit and work closely with others Have a sense of urgency and strives to exceed member expectations ESSENTIAL RESPONSIBILITIES Working knowledge of broiler, pantry and sauté stations. As well as purchasing and receiving. Must have reliable transportation. Ability to foster strong relationships with members and employees. Confers with Sous Chef for menu requirements, and food supplies for preparation. Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner. Portions food and issues to server upon order. Prepares all cold side items according to menus and specials. Makes daily preparations of menu items in a high quality and presentation manner. Assists in other food preparation (hot or cold) for other events as needed. Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas. Operates equipment in safe and sanitary manner. Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station. Assists in receiving and storage of food when necessary. Performs other duties as requested. Cooks hot side food items for banquets and assists other cooks in food preparation as needed. Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas. Follow a given recipe and quality standard and prepare various food items, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as oven, broilers, fryers and grills Stock and manage assigned food station(s) and ensure quality of food served Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified Ensure work station area, including shelves, tables, grills fryers, pasta, broilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept cleaned and sanitized always following safety and sanitation policies and processes of the company Keep to proper garnish set up and plate presentation for every dish Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures Help out in food prep tasks during off-peak periods when needed Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen Carry out other duties assigned by the manager on duty or the Executive Chef PHYSICAL AND MENTAL DEMANDS Must be able to lift at least 50 lbs and stand for long durations of time. TYPICAL WORKING CONDITIONS Kitchen environment, heat and cold exposure SPECIAL EQUIPMENT Standard kitchen equipment