Line Cook Ft

Line Cook Ft
Company:

Sand Point Country Club


Line Cook Ft

Details of the offer

Do you love food and beverage? Come to work and enjoy the view! Sand Point Country Club seeks outgoing, positive, self-starters to join our Culinary Team!We are looking for Full-Time Line Cook available Wednesday ? Sunday (flexibility a plus).
Wednesday through Friday - 1 pm to 9 pm
Saturdays ? must have open availability
Sundays ? 8 am to 4 pm

Competitive Compensation Package includes:
Complimentary meals for shifts over 5 hours
Pay is $19 per hour
Club pays 80% of your medical, dental, and vision insurance after 60 days
Club pays 100% of your life insurance after 60 days
Access to Club facilities***
Matching 401k after 6 months
Paid time off available after 6 months

Experience:
At least 1 year of line cook experience
Private club or hotel experience preferred

The ideal candidates would embody Sand Point?s Vision and Values:
Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish.
Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, and Community
SUMMARY
Prepares all assigned items for the shift for the regular dining menus and banquets, as well as performs additional prep work for other stations as needed.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Removes all line station mis en place (prepared food items) from the refrigerator and organizes these items at the designated cook station. Inventories mis en place and produces the daily prep list.
Communicates with the Executive Chef or Sous Chef, to identify additional prep items to produce during the shift or additional duties to perform.
Communicates with the Executive Chef or Sous Chef to determine daily Veg de jour and prepares and executes it.
Prepares, counts, and checks quality proteins for the shift. Delivers counts to dining room manager before dinner service. Communicates to Executive Chef or Sous Chef if any additional proteins need to be ordered for the week.
Produces mis en place. Prepares food items through various techniques, such as blending, chopping, slicing, mixing, pouring, etc.
Communicates with the Executive Chef or Sous Chef to determine bi-weekly specials to prepare for sampling. Produces samples of the specials for tasting by the service staff.
Reads food tickets and prepares all assigned menu items using appropriate preparation techniques. Communicates with other station cooks to ensure the appropriate timing of food presentation.
Ensures high food quality by testing foods through sight, smell and taste up to Club/Executive Chef/Sous Chef standards.
Cleans and organizes the cook station throughout the shift up to Club/Executive Chef/Sous Chef standards.
Prepares mis en place for the next day throughout the shift as meal service allows.
Cleans and closes down the designated cook station at the end of the evening shift up to Club/Executive Chef/Sous Chef standards. Stores all unused mis en place. Sends all dirty dishware and utensils to the dishwashing station.
Cleans and organizes the walk-in storage refrigerator, consolidating and organizing items as needed up to Club/Executive Chef/Sous Chef standards.
ADDITIONAL DUTIES AND RESPONSIBILITIES
Performs similar, job related duties and special projects as assigned.
SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or equivalent preferred; or up to one-month related experience or training; or equivalent combination of education and experience. Prior kitchen experience as a dishwasher preferred.
LANGUAGE SKILLS
Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
MATHEMATICAL SKILLS
Ability to add and subtract two-digit numbers and to multiply and divide with 10\'s and 100\'s.
REASONING ABILITY
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
INTERNAL/EXTERNAL CONTACTS

Requirements


Knowledges:

  • Access

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