Line Cook

Scope:

Execute all prep and service as related to Restaurant and Outlet needs and/or Banquets.

Primary Responsibilities:

• Clearly displays time management, organizational skills, and cleanliness.
• Prepare and cooks all menu items according to standard recipes and as specified, to ensure consistency of product during service and prep times.
• Assists with ordering.
• Assists with supervision of kitchen operations.
• Excellence in food handling, storage and execution.
• Take inventory of all items necessary for station and determine those items that need to be prepared.
• Set up stations 15 minutes prior to service time.
• Use recipe cards when making any item.
• Check with supervisor for menu changes.
• Visually inspect and select food items of the highest quality in the preparation of all menu items.
• Assist in the storage and rotation of product.
• Keep storage and work areas and equipment and machinery, including refrigerators, clean and in accordance with food safety and sanitation standards.
• Perform necessary opening or closing shift procedures as outlined by supervisor.
• Clean all equipment used immediately following use and general cleaning.
• Follow Executive Chef, Executive Sous Chef, Banquet and Events Chef and Sous Chef's directives, Lead Cook directives.
• Perform other duties such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment.
• Attend all kitchen employee meetings.
• Assists in preparation of all food items deem necessary in the culinary department.

Relationships:

Internal: All Food & Beverage: To ensure fast, accurate, and quality performance.

Qualifications:

Experience /Education: A minimum of three to five years culinary experience required. High School diploma or equivalent preferred.

Certification and/or License Requirement: Food services permit as required by local or state government agency and/or other F&B certification as required by The Club at Las Campanas.

Skills & Abilities:

• Capacity to execute all duties prior to and during service, with minimal assistance.
• Exceptional knife skills.
• Comprehensive knowledge of food preparation, holding, and storage.
• Must be able to exchange accurate information with other cooks.
• Attention to detail.
• Planning and organizational ability.
• Must be able to converse with membership to provide great customer service.
• Ability to make hot sauces.
• Properly cook meat, seafood, vegetables, and wide range of ingredients.
• Develop menu items.
• Ability to work independently and create food items.
• Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, Pastry, and Pantry.
• Ability to comprehend and carry out instructions.
• Multi-task in a fast-paced environment.
• Maintain professional appearance at all time.
• Able to work flexible schedule up to and including nights, weekends, and holidays.
• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic food preparation, holding, and storage.
• Make cold sauces/dressings.
• Plate desserts.
• Cooking techniques needed.
• Must be able to fry, grill, bake poach, steam

Working Conditions:

It is required to work days and/or nights, weekends and holidays.

It is required to work in fast paced environment.

Physical/Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

• Must be able to remain in stationary position for prolonged periods of time in a confined space.
• Use and work with sharp objects and other kitchen utensils and equipment.
• Must be able to move extremely hot pots and/or pans.
• Able to detect and work around flammable materials
• Exposed to and use toxic chemicals.
• Exposed to electrical current.
• Exposed to hot and cold temperatures.
• Must be able to observe conditions and surroundings.
• Constantly positions self to access kitchen items, including under the counters and on top of shelves that can weigh up to 50 pounds.
• Frequently move goods on a hand cart weighing up to 200 pounds.

Organizational Structure:

• Reports to: Lead Cook, Executive Sous Chef
• Subordinates: N/A
• Job title also known as: Cook

This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified based upon business necessity.