Line Cook

4 weeks ago

Chestnut Hill, United States The Country Club Full time
Job DescriptionJob Description

Position Title: Line Cook

Position Reports to: Executive Chef, Restaurant Chef

Employee Categories: Full Time, Year Round, Benefit Eligible

FLSA Category: Non -Exempt; Hourly

The Line Cook is responsible for overseeing the PM line and orchestrate daily operations. The Line Cook must apply leadership and organizational skills in assisting with private events as well as the ala carte operation. Influence the creation of daily specials while assisting others to match the same levels and standard. Maintain proper utilization of products to maintain proper cost controls. Delegate workload responsibly, taking into consideration health code and company policy on sanitation, cleanliness as well as current SOP’s and HACP plans.

Primary Responsibilities included by not limited to

  • Able to cook and expedite the cooking of all stations when necessary.
  • Cooks and expedites one station per night.
  • Checks methods and maintain standards of food preparation and cooking procedures on all stations.
  • Responsible for obtaining the knowledge of banquet plate presentation and cooking techniques.
  • Assists the Chef and/or Sous Chef with the organization of Banquet Functions, executed by A la Carte line.
  • Checks the freshness and quality of all food items prior to service periods, on all stations.
  • Ensures all cleaning schedules are carried out per Chef and Sous Chefs requests, in accordance with weekly and monthly sheets.
  • Assists in the nightly cleaning of all stations and the organizing and storing of all food products, post service.
  • Communicates all maintenance requests to the Chef and Restaurant Chef.
  • Insists all areas are to be kept clean and sanitized during meal periods.
  • Inspects that all recipes are followed and that all recipes prepared are consistent in taste.
  • Creates a positive work environment for line cooks through respect and morale.
  • Assists in some aspects of ordering when requested.
  • Assists in the training of new employees to ensure our philosophies are carried out.
  • Will relieve cooks during slow periods.
  • Ensure that there is a continuous flow of service during meal periods.
  • Oversees the production of staff meals by Grill Cooks on a nightly basis insuring satisfaction and quality.
  • Check banquet and function sheets for a la carte functions.
  • Assist with the butchering and portioning proteins for service as needed.
  • Prep a la Carte vegetable, and vegetable du jour.
  • Prepare daily specials for both Dining Room and Grille.
  • Checks quality and freshness of food production line before service on all stations.
  • Assist is setting up stations when needed.
  • Assist in creating specials
  • Nightly dining room meeting and nightly grill room pre-meal.
  • Take inventory and order if necessary to maintain proper par levels.
  • Monitor the preparation and par level of food products.
  • A la carte Ordering Form should be revised and reviewed each new menu cycle.
  • Follow weekly and monthly cleaning schedule.
  • Assist in seasonal activities affecting the kitchen and banquet departments.

Required Skills:

  • It is imperative that this person has the ability to execute the workload of almost any position in the kitchen. A well cross-trained individual can cover any areas that need assistance.
  • Staying on task is also a very important aspect of this title. This employee must always project a standard of excellence when it comes to work ethic.
  • Minimum 3 years high volume line cooking experience required
  • Previous country club experience a plus, but is not required
  • Formal training from an accredited culinary institute or ACF certified apprenticeship under the direction of a Certified Executive Chef
  • Knowledge of recipe development.

Specialized Knowledge/Licenses Required:

  • Should be proficient in basic knife skills, meat, vegetable, and sauce fabrication.
  • Knowledge to operate common kitchen equipment including but not limited to mixers, convection ovens, steamers, robot coup, electric pasta machine, smoker and fryer.
  • Must contain healthy knowledge of food products, classical and modern preparations.
  • Serve Safe Certified. HACCP and First Aid preferred.

Uniform Requirements:

  • Partial Uniform Provided. Chef Jacket, Hat, Apron and Black Pants
  • Employee is required to have black work shoes with non-slip sole.

Physical Requirements:

  • Must be able to stand for 8-10 hours.
  • Must be able to tolerate hot and cold conditions on service line.
  • Must be able to kneel, bend over and stand up many times during a shift.
  • Must be able to lift up to 30 lbs.
  • Must be able to work at a rapid pace and, on occasion, needs to be able to lift heavy pots/pans.

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