Line Cook - Richmond Hill, United States - The Ford Plantation

The Ford Plantation Richmond Hill, United States

1 week ago

Description

**Position:** Line Cook **Location:** Richmond Hill, GA

**Job Id:** 234 **# of Openings:** 1 At the Ford Field & River Club, we strive for excellence as we provide a Residential Sporting Club with First Class Amenities offering social and cultural activities. We believe in providing high-quality service for our members and that ultimately starts with our high-quality team. We are seeking an individual who wants to be a part of our Food and Beverage team who brings a true passion for cooking, while being mentored by our highly experienced Executive Chef. Come join the Ford family as a Line Cook, where you can have a passionate career, gain continued learning skills, and be apart of a team that highly honors and respects its staffs dedication to excellence. **Career Opportunities**

Professional Kitchen

Full Medical and Dental benefits

Paid time off

401K plan with match

Opportunity for advancement

**Job purpose**

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetable, sauces and stocks according to the clubs standard recipes using a variety of equipment and utensils according to the daily prep list, operates as part of the unit culinary team

**Duties and responsibilities**

Take inventory of all items required for station set-up and determine those items that require preparation.

Prepares items according to standard recipes.

Coordinates and times orders with other kitchen operations.

Requisitions items needed to produce menu items.

Notifies Sous Chef of expected shortages.

Ensures that assigned work areas and equipment are clean and sanitary.

Obtains necessary products and small equipment items required for food preparation. Sets-up, maintains and breaks down prep cook station.

Covers, labels dates and neatly stores all leftover products that are re-usable.

Follows manufacturers instructions when operating food production and serving equipment.

Consistently uses safe and sanitary food handling practices including those related to personal hygiene.

Returns soiled food preparation utensils and other small wares to the proper areas.

Maintains a clean work- station, including equipment used for food preparation tasks.

Attends department and staff meetings.

Performs other appropriate tasks assigned by the Sous Chef or Executive Chef.

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