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Golf Course Line Cook (Seasonal - Full time) at Santa Clara Development Corporation

Española, New Mexico, United States -

Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

0.0

Posted On

02 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Recipe Following, Portion Control, Presentation, Sanitation, Safety, Organization, Equipment Maintenance, Time Management

Industry

Gambling Facilities and Casinos

Description

SUMMARY: The Line Cook is responsible for the daily preparation of food items in co-ordinance of existing recipes, policies, training, and departmental standards. The Line Cook is expected to know, understand, and abide by established company policy, departmental procedures, and general knowledge of federal health code. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following: * Sets service areas and kitchen area according to restaurant guidelines. * Tends to guest needs quickly, efficiently, and completes shift and closing side work according to the specifications as set by Black Mesa Golf Course Operations Manager. * Prepares all food items as directed in a sanitary and timely manner. * Follows recipes, portion controls, and presentation specifications as set by the BMGC OM or BMGC AOM * Alerts a member of the culinary leadership team in the event of product shortage or quality issues. * Cleans and maintains kitchen area in practicing good safety, sanitation, organizational skills. * Has understanding and knowledge to properly use and maintain all equipment in station. * Assists with the cleaning, sanitation, and organization of kitchen, refrigeration, and all storage areas. * Keep all areas clean and sanitized as directed. * Performs additional responsibilities, although not detailed, as requested by the BMGC OM or BMGC AOM * Other duties as assigned. QUALIFICATIONS: * Minimum of 1 year full service Line Cook experience. * Food Handler License required.

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Responsibilities

The Line Cook is responsible for the daily preparation of food items according to established recipes, policies, and departmental standards, while ensuring quick and efficient service to guests. This role involves setting up service and kitchen areas, preparing food in a sanitary and timely manner, and maintaining cleanliness and organization of all kitchen and storage areas.