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Job Summary:
The primary responsibility of the Line Prep Cook is to prepare food to the exact specifications of the Chef. Duties include setting up work station, prepping food, cooking, cleaning and stocking.
Essential Functions:
1. Prepares meats, seafood, vegetables and other items required for a la carte and special function purposes.
2. Prepares all food using standard Club recipes in accordance with Club standards.
3. Keeps station and cooking equipment clean.
4. Uses food preparation equipment according to manufacturer’s instructions.
5. Prepares or assists in preparing employee meals.
6. Sets up, maintains and breaks down cook station.
7. Ensures that work area and equipment are clean and sanitary.
8. Adhere to state and local health and safety regulations.
9. Returns soiled food preparation utensils and other small wares to the proper areas.
10. Ensures that the storage room is neat and that all products are stored properly.
11. Wash dishes, clean kitchen and dump trash.
Qualifications (required unless stated otherwise):
Skills/Knowledge:
• Ability to communicate in a professional manner and make the members and guests feel welcome.
• Knowledge of the products offered by the Club.
• Must be able to work independently as well as part of a vibrant team.
• Display a high level of confidence to train new members of the staff team.
Work Environment, Equipment Used:
Daily activities include moving furniture which necessitates stooping, bending and moving heavy objects up to 50 pounds. The Line Prep Cook position requires the need to operate a motorized service vehicle.
Projected Work Schedule:
Must be available for a varying full time schedule to include days, evening, weekends, holidays, and overtime as needed.
