Line Cook

Department: Golf Operations                                                               Part-time: Hourly - Non-exempt

Position Description

The Line Cook performs duties under the direct supervision of the Food and Beverage Manager and Golf Professionals. General responsibilities include, but not limited to the execution and production of grill/restaurant items and all other food services at Randall Oaks Golf Clubhouse. This is an at-will position.

Essential Responsibilities

• Preps food according to the designated station’s prep list or needs.
• Prepares all menu items in accordance with recipe guidelines
• Executes all kitchen orders according to recipe specifications.
• Prepares all ingredients needed for designated station daily
• Follow all portion and quality standards
• Maintains and stocks freezer, refrigerators, and store room with food products daily, follows proper rotation system and notifies the Food and Beverage manager of any discrepancies or shortages.
• Labels and dates all food products in storage and refrigeration areas appropriately
• Ensures all products are stored or disposed of properly at the end of the shift/night.
• Cleans food preparation equipment and work areas, including counters and tables according to health and safety guidelines.
• Assists in creating grill promotions.
• Ensures grill area food items are neatly stocked and displayed in a visually appealing manner.
• Works with the Food and Beverage Manager to ensure all aspects of custodial maintenance of the kitchen.
• Receives food and non-food items as delivered for the kitchen. Organizes and inventories food items.
• Assures proper and safe handling of food items in all phases, including receiving, storing, preparing and serving.
• Ensures kitchen area and equipment are kept clean and good working condition.
• Complies with all safety and loss prevention policies.
• Informs Food and Beverage Manager of any unsafe conditions or hazardous work procedures.
• Corrects any unsafe conditions, if possible, and instructs co-workers on safety procedures.
• Completes all additional duties as prescribed by management.
• Assists other Park District employees when needed.

Safety & Risk Management

• Maintains a working knowledge of all general and departmental-specific safety rules.
• Uses material handling equipment or staff assistance when lifting and/or moving objects 50 pounds or heavier.
• Reports any work-related injuries to supervisor promptly.
• Immediately reports all accidents and unsafe conditions to the supervisor.
• Attends all required safety program and in-service education meetings.
• Corrects unsafe conditions, if possible, alerts co-workers to potential unsafe conditions and/or reports them to supervisor.
• Instructs co-workers, when necessary, on safety procedures or precautions.

Qualifications

Must be a minimum of 18 years of age. Minimum of 1-year experience in a restaurant or banquet setting in a cook role.  Candidate must have or the ability to obtain required food handler certificate within 30 days of employment.  Excellent customer service skills; verbal communication skills and listening skills.

Knowledge, Skills & Abilities

• Good physical condition, sufficient strength, and mobility required.
• Mechanical aptitude required, including the use of tools, equipment, and machinery.
• Knowledge and skills in technology, or the ability to learn.
• Reading, writing, speaking and understanding English language.
• Possess good problem solving skills and has capacity to act rationally and calmly in high stress and/or emergency situations.
• Ability to work a varied schedule including some nights and weekends as required.
• Ability to pay meticulous attention to detail.
• Ability to execute the essential functions of the position with or without reasonable accommodation.

Hours Standards

This is a part-time year round position. Work hours are dependent on events or activities at ROGC. May include weekend and holiday hours.