Line Cook (full-time) at MOUNTAINTOP GOLF AND LAKE CLUB INC

Cashiers, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Mise En Place, A La Carte Menu Execution, Food Quality Assurance, Sanitation Compliance, FIFO Rotation, Teamwork, Communication, Working Under Pressure

Industry

Recreational Facilities

Description

Mountaintop Golf & Lake Club is a private family club nestled in the Blue Ridge Mountains of western North Carolina. Our mission is to deliver high quality experiences through services focused on our Core Values and aimed at enriching the lives of each club member at Mountaintop! Because of our culture and focus on providing outstanding services, we are confident that your employee experience here will be inspiring and rewarding. Job Title: Line Cook Reports to: Executive Chef Status: Full-time, Non-Exempt Pay Rate: The rate of pay listed on job boards are auto-generated numbers. Mountaintop’s actual rate of pay will be determined during the hiring process. Position Summary: The line cook works hand in hand with our Executive Chef and Sous Chefs to complete both line and event preparations. This position reports directly to the Executive Chef/Sous Chefs. Essential Duties and Responsibilities include the following as well as other duties and responsibilities that may otherwise be assigned. * Prepare Mise en Place * Responsible for a la carte menu set-up and execution * Assist in employee meal service and production * Oversees sanitation of station in compliance with local health department standards. * Responsible for keeping pars on all menu items * Assure food quality in all items * Maintaining communication with co-workers on pertinent information * Responsible for cleanliness of food storage areas * Assures that proper FIFO rotation is used on all food items * Responsible for daily opening and/or closing checklists * Completion of any other tasks deemed necessary by the culinary management. Qualifications: * Excellent verbal and written communication skills. * Basic understanding of or ability to learn sanitation and regulations for workplace safety. * Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. * Must be able to work quickly and efficiently. * Must be able to work well as part of a team. * Must be able to work well under pressure. * Ability to maintain personal cleanliness. Education and Experience: * High school or vocational school coursework in kitchen basics, such as food safety, preferred. * One year of related experience preferred. Physical Requirements: * Must be able to lift up to 25 pounds at times.

Responsibilities

The Line Cook collaborates closely with the Executive Chef and Sous Chefs to execute both standard line service and event preparations. Key duties include preparing mise en place, managing a la carte setup, overseeing station sanitation, and ensuring proper FIFO rotation for all food items.