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Lead Line Cook
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Lead Line Cook
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Jefferson Park Golf Course Lead Cook - Seattle, United States - Troon International
Description
** Jefferson Park Golf Course Lead Cook**
**Job Category****:** Food & Beverage **Requisition Number****:** JEFFE003142 Showing 1 location Jefferson Park GC
4101 Beacon Ave S
Seattle, WA 98108, USA
Jefferson Park GC
4101 Beacon Ave S
Seattle, WA 98108, USA
**Job Details**
**Description**
**COME JOIN A FUN WORK ENVIROMENT - Free Golf & Merchandise Discounts - $22 to $25 an hour (including tips)**
Line, Prep and Pantry cooks are responsible for the highest quality finished product of each menu item from prep, line production, and final plating. Each cook works closely with the kitchen manager and each team member in an effort to properly present products to our guests.
These positions require a strong technical effort, with a varying degree of complexity, with hands on effort in our kitchens. We hire at a variety of levels, and will train when we have the opportunity and promote from within. We encourage a strong learning environment and promote from within.
The Line Cook is the back up safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety.
**Goal**
The cook positions contribute to the mission of Jefferson Park Golf Course by providing outstanding food to our guests, every guest every time.
**Mission****, Vision, Guiding principals, Values**
***Caring*** we demonstrate and coach a caring attitude towards our guests and each other
***Salesmanship*** confidence comes from knowing our products, sales, and service from the inside out. We work to resolve any issues that keep us from resolving these issues
***Teamwork*** Together, Everyone Achieves Mission, and More
***Job Knowledge*** we promote an understanding with each team member, that excellence in job knowledge is the first step in creating TEAM
***Leadership*** We identify problems, but work in the solution (what should be)
**Leadership**
Focus on what should be, not what is
Lives give and take, team problem solving atmosphere
Freely gives away what has been learned to others
**Caring**
Orders and food products are prepared with care, safety, and attention to detail
We grant special requests whenever possible
We reinforce our guest choices in a positive manner
We check back with the servers to make sure every guest receives a great meal and service
We solve problems, regardless of who creates them
We say thank you to our team members, and treat each other with respect
**Salesmanship**
We know our menus and daily specials inside and out and are proud of what we serve
We plate everything correctly to highlight the items attractiveness
We merchandise ourselves (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standards
All menus, specials, and point of sale materials are current and in perfect condition
The kitchen and all prep areas are maintained in like new condition
We do ongoing side work to keep our restaurant fresh and ready to go
**Teamwork**
We bring other team members into solutions - eliminating boh/foh barriers
We freely give away what has been learned to others, knowing it makes the team stronger as a whole
We help each other whenever necessary and when time permits with jobs outside of our own.
Never leave stations empty handed
We clean as we go
Hot food is the priority
**Leadership**
We understand that every team member has value to the team
We identify problems but strive to work on solutions
Being a leader means consistently acting on our mission, vision and guiding principals
We are always guest centered and focused
**Position Duties**
Understands timing standards on all food items
Demonstrates recipe knowledge
Demonstrates a keen understanding of production timings
Calls for F.A.S.T whenever possible
Follows plating and garnish guidelines
Follows ServSafe guidelines, and demonstrates safe food handling and proper food storage at all times.
Uses proper measuring and portion devices at al times
Uses proper food rotation methods, First In/First Out (FIFO), and changes all inserts at closing and shift change
Follows and adheres to step by step line production keys
Demonstrates proper knife handling and cutting techniques
Uses thermometers properly
Understands Fracture Appearance Transition Temperature (F.A.T.T.) criteria for all food items
Understands call system on the line when responding to chef and team members
Properly understands the use of prep and par lists to keep product fresh while insuring we have proper quantities for the shift
**Hours**
Varied, averaging 35 hrs per week. Must be able to work a variety of hours depending on business need and seasonality (mostly days and swing in this position)
**Background Check & Drug Screening Required**
**Must be COVID Vaccinated**
**Qualifications**
**Skills**
**Behaviors**
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**Motivations**
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**Education**
**Experience**
**Licenses & Certifications**
