Line Cook - El Camino Country Club at Century Golf Partners Management

Oceanside, California, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Sep, 26

Salary

20.0

Posted On

11 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Operations, Plate Presentation, Sanitation Practices, Broiler Station, Pantry Station, Sauté Station, Purchasing, Receiving, Banqueting, Teamwork, Time Management

Industry

Spectator Sports

Description

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. 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

Responsibilities

Responsible for high-quality food production for a la carte and private events while maintaining consistent plate presentation. Ensures a clean, safe work environment and manages specific kitchen stations including broiler, pantry, and sauté.