Line Cook at Glens Falls Country Club Inc

Queensbury, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

0.0

Posted On

29 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Portion Control, Sanitation, Equipment Maintenance, Cooking Procedures, Stock Preparation, Soup Preparation, Breading, Freezing, Thawing, Proofing, Baking, Meat Preparation, Seafood Preparation, Poultry Preparation, Vegetable Preparation

Industry

Description

Description Job Summary: The Glens Falls Line Cook performs basic methods of food preparation, portion control, sanitation and routine maintenance of equipment in accordance with standards. Job Duties/Responsibilities: Maintain high standards of quality of food production to ensure member/guest satisfaction Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen, storage, and dumpster areas at all times Keep all cooking equipment clean during the assigned shift, making sure that all cooking equipment is cleaned prior to the change of shift Maintain organization of storage areas by storing provisions in appropriate locations on receipt in accordance with accepted sanitation standards and club practices Perform cooking procedures as required to fulfill tasks assigned by Executive Chef, Sous Chef or Lead Cook which may include: Breading, freezing, thawing, proofing, baking Preparing meats, seafood, poultry and vegetables for roasting and grilling Prepare stocks and basic soups according to standard recipes Portion control meats, seafood, dairy products, vegetables, and fruits using devices including scales and dishers. Perform basic preparation techniques including, slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers, and food processors Setup, operate, breakdown and clean slicers, mixers, and food processors Prepare banquet platters, trays and plated foods according to banquet event orders Prepare banquet entrees, vegetables, and starches for cooking Maintain responsibility for food and beverage sales, expenses, and profit goals as outlined in the Food and Beverage Operating Plan/Budget Understanding and following procedures to maintain a sanitary workspace conforming to all jurisdictional and club imposed regulations and rules regarding food service sanitation Assume responsibility for timing of food production to achieve 10-minute ticket time for lunch and 20-minute ticket time for dinner Ensure that service procedures are adhered to as outlined in the TPC Brand Standards Assist with removal of waste by breaking down boxes and emptying trash before receptacle becomes overloaded Special projects or other duties as assigned Requirements Required Skills/Abilities: Basic knowledge of food preparation, kitchen maintenance operations and safe food handling procedures Education and Experience: High school diploma or equivalent education 6 months of similar experience or culinary trades training Physical Requirements: Able to meet and perform physical requirements and to work effectively in an environment which is typical of this position. Frequent lifting, bending, climbing, stooping and pulling. Frequent repetitive motions. Continuous standing and walking.

Responsibilities

The Line Cook is responsible for executing basic food preparation methods, maintaining high standards of food quality, and ensuring strict sanitation throughout the kitchen and storage areas. Duties include performing various cooking tasks as assigned, such as preparing meats, seafood, and vegetables, and adhering to specific ticket time goals for service.