Line Cook - Arrowhead Golf Course - Part-Time

at  Wheaton Park District

REQUIRED EDUCATION, QUALIFICATIONS, KNOWLEDGE, SKILLS AND ABILITIES

Must be at least 18 years of age and have at least one (1) year of kitchen experience. Must have knowledge of professional cooking and knife handling skills; knowledge of safety and food handling guidelines and procedures; knowledge of local, state, and federal health and sanitation laws; and food sanitation certificate. Must be able to understand verbal and written directions in English. Must understand the proper use and maintenance of all major kitchen equipment including stoves, refrigeration, slicer, knives, and dish machine. Must have great organizational, interpersonal, and written and verbal communication skills. Must be able to multi-task and work calmly and effectively under pressure.

GENERAL PURPOSE

This is a fast-paced position involving preparation of food in accordance with the established recipes and industry standards at Arrowhead Restaurant & Bar. Ensure that services are conducted and fulfilled in a manner consistent with the goals and objectives of the Wheaton Park District.

ESSENTIAL FUNCTIONS

• Set up kitchen before shift and/or tear down at end of day.
• Operate the following workstations in the kitchen: griddle, deep fryer, cold side (salads and desserts).
• Inspect and maintain food preparation and serving areas to ensure observance of safe, sanitary food handling practices and dispose of any trash.
• Follow established recipes to ensure consistency and quality standards using all necessary kitchen equipment including but not limited to, oven mixer, slicer, stock kettle, and microwave.
• Follow established check lists, prep lists, and order forms to ensure proper par levels and product quality.
• Assist in prep work of vegetables and condiments as required for the next shift.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Participate in the cleaning and sanitizing of kitchen equipment and stations, maintaining a cleaning schedule.
• Wash, peel, and cut fruits and vegetables to prepare them for consumption in accordance with established recipes for both restaurants and banquets.
• Portion, plate and garnish warm and cold food items and place food in area for servers.
• Cook orders as requested, including special requests for the restaurant or banquet kitchen as needed.
• Follow established procedures for cooling, portioning, labeling and storing of bulk recipes.
• Execute restaurant and event plate ups and buffet items according to time constraints.
• Follow all sanitation and safety regulations as directed by IDPH and OSHA as well as HACCP procedures and practices.
• Maintain cleanliness of all kitchen equipment
• Communication any product runouts, equipment issues and quality of service.
• Meet dress and grooming standards by maintaining a professional appearance.
• Maintain a clean and sanitary work area to prevent food borne illness.
• Provide a high quality of customer service in a professional manner to the internal customer that will facilitate team building and exceptional customer service to the external customer.