- Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.
- Prepares appetizers, hors d'oeuvres, centerpieces and relishes in an attractive manner.
- Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club's standard recipes.
- Requisitions food supplies necessary to produce the items on the menu.
- Adheres to state and local health and safety regulations.
- Maintains the highest sanitary standards.
- Notifies Sous Chef in advance of expected shortages.
- Maintains security and safety in work area.
- Ensures that work area and equipment are clean and sanitary.
- Covers, dates and neatly stores reusable leftover products.
- Attends staff meetings.
- Assists with other duties as instructed by the Sous Chef, Chef de Cuisine, and the Executive Chef.
- Must be 18 years of age or older.
- Some culinary work experience.
- Knowledge of basic culinary fundamentals.
- Ability to prepare cold food items required for club's menus.
- Knowledge of and ability to perform required role during emergency situations.
- Food safety certification.
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment.
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Description
Job Description
Job DescriptionLine Cook Culinary
Job Summary (Essential Functions)
Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.
DUTIES
Job Tasks/ Duties
QUALIFICATIONS
Education and/or Experience
Job Knowledge, Core Competencies and Expectations
Licenses and Special Requirements
Physical Demands and Work Environment