GENERAL SUMMARY
Under the direction of the Chef, the Line Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements.
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
PRIMARY JOB FUNCTIONS
Food Handling, Preparation and Presentation
Carefully follow standard recipes while preparing assigned food items for service
Collects food and beverage products and small wares required for food preparation
Assists in plating food items for service
Handles leftover food items, as necessary and/or directed
Sanitation and Safety
Operates food production equipment according to manufacturers' instructions
Consistently uses safe and sanitary food handling practices, including HAACP guidelines
Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed
Returns soiled food preparation utensils and small wares to the proper areas
Ensure proper safety and sanitation to ensure food and safety compliance
Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility
Promote the company's safety goals and actively work towards ensuring a safe working environment
Communication & Relationships
Effectively and professionally interacts and communicates with management, other Associates, and vendors.
Promote harmonious relations among staff, vendors, and the community at-large.
Communicate timely and follow up, as appropriate.
Represent the club in a professional manner through image, dress, communication, and immediate follow through and response
Active participation in required events, required programs, required meetings and required trainings.
Corporate Goals & Objectives
Ensure compliance with company policies and procedures
Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations
Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations
Make professional development a consistent priority
Estimated Base Pay Range
$22.00 to $24.00 Per Hour Depending on Experience
Other Compensation and Benefits
At the Bay Club, we offer programs and perks that cultivate a healthy and active workplace environment. Here are the perks you can expect in your benefits package:
Club Membership
Competitive Compensation
Discounts on club services and amenities
Continuing Education
Community Involvement
Paid Time off
Health Insurance
Offered to Full-Time associates. Full-Time status eligibility starting at 15 average hours of work per week.
MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each primary job function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
SKILLS & KNOWLEDGE
Cooking Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required
Policies Knowledge of company polices
Problem Anticipation/ Deductive Reasoning Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one.
Oral Comprehension and Expression Ability to understand and communicate so others can understand ideas and information.
EXPERIENCE
Minimum two years' experience in a high volume food and beverage operation using similar cooking techniques
EDUCATION Food safety certified
WORKING CONDITIONS/ PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The environment of the position is indoors. It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk-in freezer.
Sitting and standing is as needed.
The repetitive use of the hands and arms is required to finger, handle, feel and reach.
It is necessary for the position to walk, stoop, kneel, crouch, crawl, taste and smell.
Position must frequently lift and/or move up to 60 pounds.
Specific vision abilities include: close and distance vision, and the ability to adjust visual focus
