Position Summary:
This position is responsible for preparing a variety of food on both the hot and cold line and setting up allocated stations for menu as instructed by the Head Chef and in compliance with food safety and sanitation standards. The Line Cook will also arrange, prepare and break down the buffet and food displays, while maintaining the uppermost level of hygienic standards
Work Hours
Work hours vary based on the scheduled or contracted events and include weekday and weekend hours including daytime, afternoon and evening hours. Must also be able to work banquets and special events on Saturdays and Sundays. Dependability and flexibility in work availability is required.
The Part Time Line Cook will work approximately 20-30 hours per week seasonally
During the months of April – December
Not to exceed 1000 hours per year
$18 - $20 per hour
Work Location:
Salt Creek Golf Club 1051 N. Prospect Avenue, Wood Dale, IL 60191
Benefits:
Seasonal
- Recreational Benefits
- Fitness Studio / Open Gym membership -Employee Only
- Pool Pass for Employee Only
- Dog park pass – Employee only
- Discounts on recreation programs & Facility rentals – Employee Only
- Discounts on golf greens fees & cart rentals - Employee & immediate family
- Discounts on Pro Shop Purchases – Employee Only
- One hour bay time – Employee only (1 per day)
- Discounts on food purchases at Salt Creek Golf Club and 390 Golf Experience – Employee Only
- Immediate family is defined as spouse & dependent children – no extended family included
Supervision:
Supervisor: Head Cook, Director of Golf
This position supervises: No Supervisory responsibilities
Essential Job Functions:
- Sets up stations and collects all necessary supplies to prepare menu for service
- Weighs and measures ingredients for cooking and deli meats for sandwiches
- Prepares a variety of food items including meat, seafood, poultry, vegetable and cold food items
- Prepares sauces and garnishes for all allocated stations
- Covers, dates and correctly stores all food items per safe food-handling procedures
- Informs the Head Chef in advance of likely shortages
- Serves food in keeping with the standards of the establishment
- Ensures the correct temperature of food to make it attractive and tasty
- Tastes all food items for quality before serving
- Closes the kitchen correctly and follows the closing checklist for kitchen stations
- Maintains an organized and sanitized work area at all times
- Ensures all storage areas are organized and all products are stored appropriately
- Uses safe, hygienic food handling practices at all times
- Assists staff with other duties as assigned by the Head Chef
- Cleans kitchen, equipment, walls and cabinets as needed
- Sanitizes the refrigerators and storerooms
- Operates and maintains all kitchen appliances
- Handles the delivery of food and supplies and stores the commodity of all deliveries appropriately
- Reports any unforeseen circumstances or maintenance issues to the Head Chef or Food and Beverage Operations Manager
- Cleans deep fryers weekly
- Reports to work on time for each shift with a professional appearance and in full uniform
- Uses food preparation tools in accordance with the manufacturer’s instructions
- Performs the job safely and in compliance with Park District policies, procedures, work and safety rules, and the Employee Personnel Policy Manual
- Maintains a clean and organized work environment
- Helps server staff as needed
- Moves tables, chairs and other furniture as required
- Maintain a positive interaction and cooperation with Park District staff, the public and Facility patrons.
- Performs other kitchen, event or banquet duties as directed
