Line Cook
Line Cook
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Job Description
Job Details
Description
General Definition of Work
The Spring Island Club Line Cook is responsible for cooking and preparing a variety of food products including meats seafood poultry vegetables sauces and stocks according to the Clubs standard recipes using a variety of equipment and utensils according to the daily prep list. This position reports directly to the Executive Chef.
Essential Functions
The following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar related or a logical assignment to the position.
- Take inventory of all items required for station setup 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.
- Setsup maintains and breaks down 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.
Knowledge Skills and Abilities
- 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.
Education and Experience
- High School diploma or GED preferred.
- Successful completion of a twoyear course at culinary school preferred.
- A minimum of two years of experience in kitchen preparation and cooking preferred.
Physical Requirements
The work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 25 pounds of force; work regularly requires standing for long periods of time walking stooping kneeling crouching or crawling bending stretching and twisting or reaching using hands to finger handling or feeling and repetitive motions pushing pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot humid and noisy environment with light traffic.
Special Requirements
- Food safety certification
Required Experience:
Senior IC
Employment Type
Full-Time
