Line Cook

Line Cook (Seasonal May/October)

Prepare food in accordance with club recipes and standards.

Additional Responsibilities

  • Prepares all required items.
  • Sets up service units with needed items.
  • Serves items in accordance with 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 a 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 re-usable.
  • Maintains the highest sanitary standards.
  • Assists with other duties as assigned by Sous Chef.

Working Conditions

  • While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces.
  • Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.
  • Able to sit, stand, twist, bend, push, pull, walk, on a regular basis for periods of up to 8 hours or more per day.
  • Must be able to frequently lift and carry up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs.
  • Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally.
  • Must be able to twist and bend frequently, and squat occasionally.
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