Line Cook

REPORTS TO: Executive Chef SUPERVISES: NA POSITION SUMMARY: Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list. ESSENTIAL JOB FUNCTIONS: Prepares menu items as needed for member or guest service Follows all state and local health and food safety regulations Follows all safety procedures for operating and cleaning machinery Takes inventory of all items required for station set-up and determine those items that require preparation Prepares items according to standard recipes Coordinates and times orders with other kitchen operations Notifies Executive Chef of expected shortages Ensures that assigned work areas and equipment are clean and sanitary Sets-up, maintains and breaks down prep cook station Covers, dates and neatly stores all leftover products that are re-usable Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment Closes the kitchen properly using the closing checklist Assists with other duties as assigned by Executive Chef EDUCATIONAL/TRAINING QUALIFICATIONS: High School diploma or GED EXPERIENCE QUALIFICATIONS: A minimum of two years of experience in kitchen preparation and cooking.