Line Cook at San Francisco Yacht Club

Belvedere, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

24.0

Posted On

08 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Ala Carte Cooking, Broiler Station Operation, Sauté Station Operation, Recipe Execution, Temperature Control, Protein Preparation, Sauce Preparation, Garnish Preparation, Kitchen Cleanliness, Health Regulations Adherence, Sanitation Standards, Food Requisition, Organization, Judgment, Unsupervised Work

Industry

Hospitality

Description

Description Summary of Position: We are looking for Part-time weekend candidates with professional kitchen experience, to work, primarily, as an ala carte hot line lunch/brunch cook. Responsible for the execution of all assigned items assigned to broiler and/or Sauté stations according to club recipes and standards. This position may also be asked to assist with the preparation and production of private events/banquets. General shifts hours are Saturday and Sunday from 10am-2pm. ESSENTIAL RESPONSIBILITIES: Set up and work broiler, sauté or other hot line station as assigned Must be able to consistently prepare meats to requested temperatures Prepares proteins, sauces and accompanying garnishes for all assigned menu items to club standards using club’s recipes Responsible for cleanliness and organization of pantry stations as well as assisting in the overall cleanliness and organization of the entire kitchen Adheres to state and local health and safety regulations Maintains the highest sanitary standards Maintains security and safety in work area Notifies Executive Chef in advance of expected shortages Maintains neat professional appearance and observes personal cleanliness rules at all times Ensures that work area and equipment are clean and sanitary Covers, dates and neatly stores re-usable leftover products Other duties as assigned Requisitions food supplies necessary to produce the items on the menu Requirements QUALITIES, ABILITIES AND EXPERIENCE REQUIRED: Experience in full-service restaurant; understanding of cooking methods, ingredients, and equipment Highly organized shows maturity and uses good judgment. Capable of working unsupervised. Maintains a professional appearance appropriate to position and as per Club policy. Maintain a safe, friendly and professional work environment. Must have valid CA Food Handler Card or will be expected to be trained and be issued card within 30 days of hire PHYSICAL REQUIREMENTS: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work inside and out of doors in a variety of weather, including hot, humid and noisy environment.

Responsibilities

The primary responsibility is executing all assigned items from the broiler and/or Sauté stations according to club recipes and standards, primarily for weekend lunch/brunch service. This role also involves maintaining station cleanliness, adhering to safety regulations, and potentially assisting with private event preparation.