Title: Line Cook (Hourly - Non-Exempt)
Broad Function:
- Prepares menu to club recipes and standards.
- Pre-prepares items required for his / her workstation according to par sheet or instructions from Sous Chef.
- Prepares products assigned to workstation during service.
- Prepares food items required for all banquet events (breakfast, luncheons, dinners and special parties).
Source of Supervision::
Executive Chef / Executive Sous Chef / Sous Chef
Duties and Responsibilities:
A. Daily Responsibilities:
- Sets up station for service.
- Prepares all food items on the menu when ordered.
- Prepares sauces and accompanying garnishes for all items.
- Requisitions supplies needed to run shift.
- Covers, dates and neatly stores all food products.
- Cleans and sanitizes the hot line and salad station after service.
- Notifies Sous Chef in advance of all expected shortages.
- Ensures that workstation and equipment are clean and sanitary.
- Adheres to state and local health and safety regulations.
- Maintains the highest sanitary standards.
- Maintains a neat professional appearance and follows the person cleanliness rules at all times.
- Maintains safety and security in workstation.
- Assists with other duties as instructed by the Sous Chef.
- Ensures that all food products are used before they spoil.
- Prepares food in accordance with Club recipes.
- Serves items in accordance with established portion and presentation standards.
- Uses food preparation equipment according to manufacturers instructions.
- Returns unused food products to appropriate storage areas.
- Assists with preparation of other food products on the serving line as needed.
- Assists in plating food items for banquet services.
- Consistently uses safe and sanitary food handling procedures.
B. Position Qualifications:
- High School education.
- Experience.
- Dependable.
- Good communication skills and ability to work well with others.
- Must have reliable transportation.
Must have the ability to multitask and work with little supervision.