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    Line Cook/Roundsman - Bluffton, United States - Berkeley Hall Club

    Berkeley Hall Club
    Berkeley Hall Club Bluffton, United States

    3 weeks ago

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    Description
    BERKELEY HALL CLUB, INC.

    JOB DESCRIPTION

    JOB TITLE: Line Cook/Roundsman

    REPORTS TO: Executive Chef/Executive Sous Chef

    EXEMPT/NON-EXEMPT: Non-Exempt

    SUPERVISES EMPLOYEES: No

    Club Description:

    Berkeley Hall Club, a distinctive private golf community edged on the banks of the pristine Okatie River in Bluffton, South Carolina - the heart of the coastal Lowcountry - a world with a casually inviting and active lifestyle that sets the standard for all private communities. Just minutes from Hilton Head Island, our 980-acre property is unique among top private golf communities. With two world-class Tom Fazio courses and a stunning Jeffersonian-style clubhouse that form the "Core of the Community," our two walkable classic courses feel more like a golf retreat, with beautiful lagoons and majestic live oaks.

    Honors

    Platinum Clubs of America

    Platinum Clubs of the World

    Distinguished Club Award

    Best Residential Courses-North & South Course - Golfweek

    Top 100 Golf Communities - Travel + Leisure

    Top 100 Premiere Properties - Links Magazine

    PURPOSE:

    Prepares culinary meals for members and guests, executing the menus, ensuring a high level of performance and guest satisfaction. Guest satisfaction revolves around high food quality and overall dining experience. The cook is responsible for the daily preparation of food items in all areas of the kitchen to include pantry, hot line and banquets. Ensures all programs and services are conducted and fulfilled in a manner consistent with the goals and objectives of Berkeley Hall Club.

    DUTIES & RESPONSIBILITIES:
    1. Food Preparation: Prepare ingredients and menu items according to recipes and established standards.
    2. Cooking: Cook and plate dishes during service according to ticket orders and timing guidelines.
    3. Station Management: Maintain cleanliness and organization of assigned station(s) throughout service.
    4. Quality Control: Ensure that all dishes leaving the kitchen meet quality and presentation standards.
    5. Communication: Coordinate with Chef, Executive Sous Chef, Sous Chef and other kitchen staff to ensure smooth flow of orders and timely service.
    6. Inventory Management: Assist in monitoring and restocking inventory to maintain adequate supplies.
    7. Adherence to Regulations: Follow health and safety regulations and kitchen protocols at all times.
    8. Flexibility: Be willing to work in different stations and assist in various kitchen tasks as needed.
    9. Collaboration: Work closely with the Chef, Executive Sous Chef, Sous Chef and other kitchen staff to uphold kitchen standards and contribute to menu development.
    Qualifications:
    1. Experience: Previous experience as a line cook or in a similar role is preferred (minimum of two years).
    2. Culinary Skills: Proficiency in food preparation techniques and cooking methods.
    3. Knowledge: Understanding of kitchen equipment and safety procedures.
    4. Team Player: Ability to work well in a fast-paced environment and collaborate with others.
    5. Time Management: Strong organizational skills and the ability to manage multiple tasks simultaneously.
    6. Attention to Detail: A keen eye for detail to ensure food quality and presentation standards are met.
    7. Physical Stamina: Ability to stand for long periods and lift heavy objects as required in a kitchen environment.
    8. Flexibility: Willingness to work all shifts; morning, evenings, weekends, and holidays as needed.
    Additional Notes:
    • This position may require working in a high-pressure environment with tight deadlines, so the ability to stay calm under pressure is essential.
    • Strong communication skills and a positive attitude are important for fostering a productive and positive work environment.
    • Training may be provided for candidates with less experience, but a willingness to learn and grow in the role is necessary.
    This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job when circumstances change; e.g., emergencies, rush jobs, changes in personnel, workload, technological developments, etc.

    SALARY/BENEFITS:

    Salary is open and commensurate with qualifications and experience.

    The club offers an excellent employee benefits package including:
    • Employer-sponsored medical, dental, vision & life insurance
    • 401K match plan
    • Retention Bonus for every year worked starting at $500 (increases by $100 each year)
    • Paid time off
    • Paid holidays
    • Free lunch meal while working
    • Golf privileges (on select days) and Pro Shop discounts
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