LINE COOK

HIDDEN VALLEY COUNTRY CLUB

LINE COOK

JOB DESCRIPTION

Department: Kitchen

Reports To: Sous Chef, Executive Chef

Job Summary:

Responsible for setting up and preparing menu items served from the line. Reports to either the Executive chef or the Sous chef.

Job Responsibilities:

• See that all food prepared is consistently high quality and that portions are consistently controlled.
• Take inventory of all items required for station set up and determine those items that must be prepared.
• Set up and ensure that the station is ready for service at least fifteen minutes before the service time for the shift meal period.
• Use a standardized recipe when making any item.
• Ensure all food is of the highest possible quality before leaving the window.
• Keep all food items for the line properly covered, dated, and rotated to ensure proper quality control and little waste.
• Be prepared to help in other kitchen areas during slow periods or whenever necessary.
• Maintain high standards of quality and appearance of all food prepared and served.
• Follow the “clean as you Work” policy and accident prevention procedures.
• Report to work in uniform and ready to work.
• Maintain a clean uniform.
• Attend all kitchen employees meeting.
• At the end of the shift, clean and sanitize the entire station, including reach-ins, shelves, and the steam table. All unnecessary food should be returned to walk-ins on proper shelves. All inserts should be clean, and everything should be restocked.
• Be able to change from accustomed shifts to meet business demands.
• Clean any kitchen equipment used immediately after use.
• Inform the supervisor of any items that were unfinished before service.
• Properly store all food, cover, date, and rotate daily.
• Follow all safety procedures for operating and cleaning equipment.
• Inform the supervisor of any problems concerning equipment, food quality, or production control.
• Keep walk-ins organized at all times
• Performs all other duties as assigned.

Skills and Experience:

• Present a positive, professional image.
• Must be self-motivated and customer service oriented.
• Strong interpersonal as well as written and oral communication skills.
• Reliable and predictable attendance.
• Ability to develop and maintain awareness of occupational hazards and safety precautions: Skilled in following safety practices.
• Associate degree or higher in culinary arts, or three years line cook experience with fine dining experience
• Able to work cooperatively with other team members.

Physical Requirements:

• Must be able to lift 50 lbs.
• Must be able to frequently stand, bend, use hands to finger, handle, feel, hear, stoop, crouch, and walk.
• Employees are regularly exposed to extreme cold, heat, moving mechanical parts, and toxic or caustic chemicals. Noise levels in the work environment can be loud.