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    Line Cook - Santa Fe, United States - The Club at Las Campanas

    The Club at Las Campanas
    The Club at Las Campanas Santa Fe, United States

    3 weeks ago

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    Description

    Job Description

    Job Description

    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.
    Note: Other duties as assigned by supervisor or management.

    Relationships:

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

    External: Members/Guests: To provide excellent service.

    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:

    Line Cook

    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.

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