- Provides the highest and most efficient level of hospitality service to the Members.
- Works in the designated station as set by Sous Chef/ Chef de Cuisine.
- Able to organize the assigned work area and efficiently put away orders according to the guidelines set by the Club.
- Able to prepare and sells food within recommended time frames to meet Member expectations.
- Able to operate kitchen equipment to include but not limited to braising pan, baking ovens, stoves, grills, microwaves, and fryers.
- Able to produce quality products in a timely and efficient manner for the members and team members, following JC recipes, specifications, quality standards, and guidelines.
- Prepares ingredients for cooking, including portioning, chopping, and storing food.
- Serves food in proper portions on to correct serving vessels and plates, following presentation standards and food preparation checklist & breakdowns.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items, using a full range of cooking methods.
- Washes and peels fresh fruits, vegetables and weighs, measures, and mixes ingredients in correct proportions.
- Has general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and a la carte cooking.
- Sets up the station with par stocks of menu items and prepares the dishes designated for that station.
- Checks supply and prepare lists and ensure all items are prepped in a timely fashion.
- Replenishes service lines, restocks, and prepares the workstation for the next shift as needed.
- Great teamwork skills and attention to detail
- Positive outlook and outgoing personality
- Able to take responsibility
- Enjoys working in a lively, fast paced environment
- Ability to move and lift up to 25 lbs.
- Standing, sitting, or walking for extended periods of time and ensuring a professional appearance in a clean uniform are required
- Flexibility to work in any dining outlet is also necessary to assist as the business requires
- Previous Club, Hospitality, and Catering industry experience working at a Cook in a good quality restaurant or hotel preferred
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Line Cook - Santa Monica, United States - Jonathan Club - Santa Monica
Description
Please only apply directly to:
Cradled in the rolling bluffs lies the Beach Club, where members have enjoyed their own piece of the Pacific seashore paradise since 1927.
The sweeping panoramas of the sparkling Pacific greet from every corner as Jonathans enjoy a wide variety of sports and fitness activities, year-round family events and dining on the beach.
Members sink their toes into the warm silky sand, marvel at the expanse of the cerulean and azure waves, relish the sounds of their children's laughter and antics and simply surrender to the harmony of the atmosphere.
DescriptionThe Cook will be assisting the Sous Chef/Chef de Cuisine as well as other team members in food production, maintaining high cuisine standards for function.
Cook will be also responsible for assisting Sous Chef/Chef de Cuisine in ensuring that all stations are clean.Additionally, Cook is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters, etc.
Pulls food from freezer storage to thaw in the refrigerator and ensures proper portion, arrangement, and garnish foods, etc.
