Cook 2

1 week ago

Palos Verdes Peninsula, United States Rolling Hills Country Club Full time


About Rolling Hills Country Club:

Established in 1965, Rolling Hills Country Club is a private, family-friendly country club perched upon the rolling hills of Palos Verdes Peninsula with expansive skyline views of the Los Angeles Basin and San Gabriel Mountains. The construction of the new clubhouse and golf course in 2017 brought a new vision of excellence. A brand-new championship golf course designed by world-renowned golf architect, David McLay Kidd. The luxurious 70,000 sq. ft. clubhouse designed by one of the most celebrated clubhouse architects in the West, Robert Altevers. Club amenities include, championship golf course, 400 yard double-sided driving range complete with nine regulation greens that can double as a Par 3 executive course, golf academy including state-of-the-art technology including Trackman, Boditrak, and SAM Putt Lab, tennis courts, athletic facility, aquatic center, kids club, elegant spa, fine and casual dining, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and world-class service distinguishing Rolling Hills Country Club as the preeminent leader in the private club experience.

We are seeking a Line Cook to work with our Kitchen team. If you are someone who is motivated, energetic, enthusiastic, and you believe in excellence, this is the position for you.

Job Summary (Essential Functions)

Prep and cook in a professional and organized manner, maintain and keep all walk-ins and storage units spotless, and present food with integrity.

QUALIFICATIONS:

Skills & Abilities:
  • Must possess excellent oral and interpersonal skills.
  • Must possess the ability to interact with members and staff on all levels in a professional, positive, and friendly manner.
  • The position requires a highly professional demeanor, adaptability, flexibility, and adherence to a strict level of confidentiality.
  • Ability to adhere to food service policies, procedures, and safety and sanitation.
  • Ability to comprehend and carry out instructions.
  • Ability to work as a team player and maintain a professional appearance at all times.
  • Ability to work all shifts, days, nights, weekends, and holidays.
  • Ability to read, write, see, speak, and hear English. Bilingual a plus.
  • Can work saut station, grill station, lunch menu and banquets
  • Willing to float to any given station in the house with minimal guidance
  • Has a strong understanding of how to make sauces, vinaigrettes, and reduction sauces?
  • Can butcher most proteins whether its fish, beef, pork, or poultry
  • Needs very little guidance from the Chef in charge and can execute their given tasks smoothly
  • Has a passion for food and refuses to serve anything that is not up to the guests' satisfaction
Experience:
  • 3-5 years experience in a high-volume restaurant, fine dining, or other reputable environments
  • Proven experience as line cook in a similar establishment.
  • Understands the importance of FIFO and other sanitation procedures
Education/Certifications:
  • Culinary Degree preferred or similar experience working under highly qualified chefs
  • ServSafe Sanitation certification required
PHYSICAL REQUIREMENTS:
  • Requires ability to bend, stoop, lift, balance and carry items up to 50lbs.
  • Ability to stand for prolonged periods of time.
  • Ability to work with flammable materials, and toxic cleaning chemicals as well as sharp knives and other objects.
  • Ability to move about freely on a multi-floor building.
PRIMARY FUNCTIONS AND RESPONSIBILITIES:
  • Prepares food by recipe or direction from Chef and Sous Chefs
  • Strictly adheres to Sanitation Code.
  • Ensures work area and the kitchen is kept clean
  • Maintains a neat and professional appearance
  • Works together as a team with other co-workers and departments
  • Covers, dates, and stores food properly.
  • Identifies products needs through a prep list and maintains quality and amounts needed
  • Reduce food waste by preparing properly and handling it correctly
  • Follows safety and good handling of knives and kitchen equipment
  • Assures that all safety, accident, and emergency policies and procedures are in place and consistently followed.
  • Has station ready by service and all products are fresh and seasoned correctly
  • Special requests by members will be prepared when does not affect the flow of service to other members
  • Specials and menu suggestions should be brought to Chefs for approval
  • Works indoors standing for long periods in extreme heat or cold.
  • Able to lift objects 25 pounds or more
  • Assist in the organization of storage rooms and refrigerators.
  • Performs any and all duties asked by the Chef's

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