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Kitchen Lead Line Cook Position Summary:

A Lead Line Cook, plates dishes and completes basic food prepping tasks for the restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked. A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly.

Periodically, the Line Cook may perform several roles within the kitchen departments and may assist in other stations when the business demands. This is a full time, hourly position. The work schedule will include some nights, weekends and holidays, based on scheduled events or Club events.

Essential Position Functions: (including but not limited to)

Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Set-up and break down workstation.
Serve food in proper portions onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.

Preferred Education and/or Experience: This position generally requires a two year , and/or equivalent experience in food preparation, a current food handler training certificate is required.

Appearance and Grooming: Follow the guidelines set forth by the Employee handbook regarding proper workplace appearance. Employees must adhere to their department’s specific uniform requirements.

Language Skills:

The ability to write and read clearly and concisely is required to maintain proper, effective communication between staff and Club members and to ensure the consistency of recipe following and food preparation. Spanish fluency or in the pursuit there of is preferred.

Reasoning Abilities:

Be able to problem solve, maintain schedules, and be both a prepared and flexible person.
Follow recipes and be able to scale them when necessary.
Establish and uphold positive and productive working relationships with staff.
Work efficiently, both independently and as a part of a team.
Be organized, exercise sound judgment, perform detailed tasks; understand and follow directions.

Physical Demands:

This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders. Employees will have the ability to lift and/or move at least fifty pounds on a consistent basis.

Work Environment:

The noise level in the workplace is usually moderate, characteristic of fine dining restaurants or country clubs. The work environment is comparable to other food service industries and restaurant environments but may include atypical or extraordinary conditions.

Pre-employment screening:
Background check and drug test required. We are a drug-free workplace.

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Apply for Lead Line Cook at BraeBurn Country Club