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Executive Line Cook

1 month ago

Raleigh, North Carolina, United States Carolina Country Club Full time
Job Summary:

The line cook is responsible for the daily preparation of food items in the pantry, sauté, and grill stations with an emphasis on food appearance, quality, and taste to create an exceptional dining experience for members and their guests.

This position will embody the Carolina Country Club Mission Statement and Absolutes.

Mission Statement :
Through Excellence and gracious hospitality, we work together to enrich lives.

Job Functions include:
Setting up work stations according to kitchen guidelines.

Executing the daily preparation and production of food items for ala carte menus, banquets, buffets, parties, etc. as established by the Chef or Sous Chef with an emphasis on the quality of hot foods, entrees, soups, etc.

Following recipes, portion controls, and presentation specifications as set by the Executive Chef.

Performing daily routine tasks as outlined either verbally or written via check lists, banquet event orders, or as directed by the Sous Chef and/or Executive Chef.

Assisting in developing, planning, and/or executing daily specials as needed or requested.

Restocking all items as needed throughout the shift.

Properly storing and labeling all food products both in production and items received from deliveries while maintaining clean and organized dry store rooms, refrigerators, walk-in coolers, and common areas as mandated by USDA.

Maintaining a clean, sanitary, safe, and organized work area, keeping all equipment clean and in good working conditions meeting OSHA standards and regulations.

Properly transitioning work stations at shift change or properly breaking down and thoroughly cleaning work stations at the end of every shift.

Having an understanding and knowledge of how to properly use and maintain all equipment in the kitchen.

Working and maintaining a professional, clean, and well-groomed appearance, following uniform policies.

Communicating with food and beverage staff to ensure member and guest satisfaction. Ensuring that members and guests have a positive and memorable experience.

Reporting to work as scheduled, in uniform, and ready to be in position.

Maintaining a professional relationship with all coworkers.

Working with a positive attitude and speaking with others using clear and professional language and promoting an environment of teamwork.

Staying alert and promptly documenting and reporting accidents and injuries according to Club policies.

Reporting maintenance issues, suspicious activity, and unsafe work conditions to management.

Performing other appropriate duties requested by the Executive Chef.

Working Conditions, Physical Functions, and Abilities:

The physical demands of the work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Equitable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical & Personal Requirements:
Basic understanding of professional cooking and knife handling skills.

Understanding and knowledge of safety, sanitation, and food handling procedures.

Previous prep or lines cook experience.

Ability to take direction.

Must have problem-solving abilities, be self-motivated, and organized.

Commitment to quality service and food and beverage knowledge.

Must be able to speak, read, and understand basic cooking directions.

Ability to stand, walk, climb stairs, balance, stoop, kneel, crouch 8 hours or more per day. Must be able to reach with hands and arms.

Must be able to work in a mentally and physically stressful environment and be able to multi-task and accept constructive feedback and in the event of a member complaint, take accountability and take any necessary action to correct the issue.

Must be able to work in a high-temperature work environment for a length of time.

Capable of lifting up to fifty (50) pounds or more.

Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be safely and fully met.

Sufficient manual dexterity to operate a fire extinguisher and to use kitchen equipment, including blenders, mixers, ice machines, dishwashers, slicers, knives, and any other kitchen utensil or equipment.

Ability to read, write, speak, and understand English.

Ability to work in a team environment with sound mental and physical health ability to get along well with others.

Working Conditions:
Subject to moderate physical and emotional stress associated with kitchen and food service. Performance of job tasks will involve exposure to cleaning chemicals requiring precautions. Must be able to work a flexible schedule including weekends and holidays.