Line Cook at Lake Geneva Country Club

Lake Geneva, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Jun, 26

Salary

0.0

Posted On

21 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation, Inventory Management, Quality Standards, Culinary Trends, Cleaning, Training, Communication, Punctuality, Safety Compliance

Industry

Golf Courses and Country Clubs

Description

Description Position: Line Cook - Seasonal Classification: Non-Exempt Hourly Seasonal Department: Culinary Job Summary: In addition to daily preparation of food as deemed necessary by Executive Chef and Sous Chef, the Line Cook has the following responsibilities: Responsibilities: Answers directly to Executive Chef and Sous Chef and performs duties as assigned: Maintains sanitary and hygienic food preparation environment. Prepares and/or assists with staff meals. Prepares ingredients for daily usage at their assigned food production station. Assists in receipt, inspection, and storage of deliveries from suppliers. Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production. Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by the Executive Chef. Maintains knowledge and education of current culinary trends. Assist in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef and Sous Chef. Assist Executive Chef and Sous Chef in instruction and training of junior line cooks and pantry cooks. Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors. Maintains a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Club health and food safety OSHA standards. Performs all other related duties as assigned. Requirements Qualifications: Education: Minimum eighth grade education and ability to read. Experience: On-the-job training provided. Requirements: Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time. Ability to reach, bend, stoop, carry and go up and down stairs for supplies. Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks. Environmental Exposure to cleaning agents. Demands: Reports To: Executive Chef and Sous Chef Responsible For: -0-

Responsibilities

The Line Cook is responsible for daily food preparation as directed by the Executive Chef and Sous Chef, maintaining a sanitary environment, and preparing ingredients for their assigned station. They also assist with staff meals, supplier deliveries, and kitchen cleaning duties.