Line Cook - Full-time / Part-time

Manchester Country Club in Manchester, New Hampshire is excited to announce the exceptional career opportunity of Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests. Key Responsibilities of the Line Cook: • Learns and maintains standards in food production and quality. • Preparing and cooking for a la carte menus and specialty menus • Maintain a clean workspace and abide by local and national food safety laws. • Expedites orders in a timely manner. • Practices excellent operational sanitation. • Executes scheduled banquet functions. • Maintains a professional relationship with fellow associates. • Helps reduce loss/waste. • Communicates equipment repair needs with chef. • Actively participates in training efforts. • Incorporates safe work practices in job performance. • Attends staff meetings. • Checks and dates all deliveries received and report any variances to chef in charge. • Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. • Processes inventory requisition and receive supplies as necessary for quality production. • Prepares the proper amount of food according to production or forecast sheets and production plans. • Prepares items in accordance with established recipes for a consistent product. • Have a passion to create exquisite food. Minimum Qualifications for the Line Cook: • Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience. • This position requires flexible hours, including evening and weekend shifts. • Requires dependable transportation. • Must be at least 18 years of age. • Must be able to lift up to 25 lbs. Other Qualifications: • Serv Safe Certified preferred. Job Types: Full-time and Part-time schedules available. Manchester Country Club in Manchester, New Hampshire is excited to announce the exceptional career opportunity of Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests. Key Responsibilities of the Line Cook: • Learns and maintains standards in food production and quality. • Preparing and cooking for a la carte menus and specialty menus • Maintain a clean workspace and abide by local and national food safety laws. • Expedites orders in a timely manner. • Practices excellent operational sanitation. • Executes scheduled banquet functions. • Maintains a professional relationship with fellow associates. • Helps reduce loss/waste. • Communicates equipment repair needs with chef. • Actively participates in training efforts. • Incorporates safe work practices in job performance. • Attends staff meetings. • Checks and dates all deliveries received and report any variances to chef in charge. • Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. • Processes inventory requisition and receive supplies as necessary for quality production. • Prepares the proper amount of food according to production or forecast sheets and production plans. • Prepares items in accordance with established recipes for a consistent product. • Have a passion to create exquisite food. Minimum Qualifications for the Line Cook: • Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience. • This position requires flexible hours, including evening and weekend shifts. • Requires dependable transportation. • Must be at least 18 years of age. • Must be able to lift up to 25 lbs. Other Qualifications: • Serv Safe Certified preferred. Job Types: Full-time and Part-time schedules available.