Line Cook

POSITION: Line Cook REPORTS TO: Sous Chef & Executive Chef ESSENTIAL DUTIES & RESPONSIBILITIES: • Prepare food following club recipes and standards. • Prepares all required items. • Set up service units with needed items. Prepares items that are ordered by established portions and presentation standards. • Notifies sous chef of expected shortages. • Ensures that assigned work areas and equipment are clean and sanitary. • Assists the sous chef in maintaining security and safety in the kitchen. • Maintains neat professional appearance and observes personal cleanliness rules at all times. • Sets up, maintains, and breaks down prep cook station. • Requisitions items needed to produce menu items. Adheres to state and local health and safety regulations. • Covers, dates, and neatly stores all leftover products that are reusable. • Maintains the highest sanitary standards. • Coordinates and times orders with other kitchen operations. • Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment. • Attends staff meetings. • Assists with other duties as assigned by the sous chef. PHYSICAL DEMANDS & WORK ENVIRONMENT: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach. • Push, pull, or lift to 50 pounds. • Continuous repetitive motions. • Work in a hot, humid, and noisy environment