Cook

Pueblo Country Club; Pueblo (CO); On-site; USD 24,000 - 36,000; Full time

Benefits offered by this job

Employee meals

Uniforms provided

Job summary

Pueblo Country Club, in Pueblo, CO, seeks a Line Cook to work under the Executive Chef, preparing and plating dishes to specification and maintaining station readiness.

You will handle meats, seafood, vegetables, and garnish, ensure quality and safety, and collaborate with the team in a fast-paced, fine-dining environment; prior fine dining or a food handler certification is preferred.

Qualifications

• 6 months of experience in a similar capacity.
• Basic cooking skills required.
• Sauté and broiler skills needed.
• Excellent interpersonal and customer service skills.
• Well-organized with ability to prepare multiple dishes concurrently.
• Ability to multitask.

Responsibilities

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
• Prepare and plate meals to Executive Chef’s standards.
• Ensure appropriate portion sizes, cooking methods, and quality standards.
• Ensure garnish and plate styling are followed.
• Maintain clean and sanitary workstation and adhere to safety guidelines.
• Assist in closing the kitchen and other duties as assigned.

Skills

Basic cooking

Sauté skills

Broiler skills

Customer service

Multitasking

Organized

Education

High School diploma

Local health and alcohol awareness certification

Food handler’s certification

Associate's degree in food preparation

Job description

Line Cook Job DescriptionGeneral Information/Working RelationshipsReports to: Sous Chef Department: KitchenSupervises: None FLSA Status: Non-ExemptWork Schedule: Variable days and hours, including weekends.Job SummaryUnder the supervision of the Executive Chef, the Line Cook is responsible for preparing food and plating dishes as indicated by menu details.Supervisory ResponsibilitiesNot Applicable/None.Duties & ResponsibilitiesPrepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.Prepare and plate meals to the Executive Chef’s standards.Ensure appropriate portion sizes, cooking methods, and quality standards are being used.Ensure that the correct garnish and plate styling are followed.Assume 100% responsibility for the quality of products served.Answers questions regarding the menu items.Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.Maintains a clean and sanitary workstation or area, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, ovens, flat-top ranges, and refrigeration equipment.Handles, stores, and rotates all products properly.Assists in food prep assignments during off-peak periods as needed.Closes the kitchen properly and follows the closing checklist for kitchen stations.Assists others in closing the kitchen.Perform other duties as assigned.Minimum Required Qualifications (Knowledge, Skills & Abilities)6 months of experience in a similar capacity.Basic cooking skills.Sauté and broiler skills.Ability to operate a golf cart in a safe manner.Excellent interpersonal and customer service skills.Well-organized with the ability to prepare multiple dishes concurrently.Ability to multitask.Physical RequirementsAbility to stand and walk for long periods of time.Requires working taste buds, ability to smell, feel with fingers, and visually inspect, including close, peripheral, and distance vision.Ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, decorate, etc.Occasionally required to bend, stoop, crouch, and crawl.Regularly lift and/or move up to 35 pounds. Frequently lift and/or move up to 50 pounds. Occasionally lift and/or move up to 100 pounds.Ability to follow printed recipes and plate specifications.Maintain personal hygiene in accordance with Health Department standards for Food Service Employees.Ability to converse with others and to give, take, and process information; extensive use of the telephone; ability to hear emergency alarm devices.Working ConditionsWill be exposed to various restaurant-type hazards, such as hot surfaces and liquids, sharp knives, and slippery floors.The noise level in the work environment is loud and busy.Occasionally exposed to outdoor weather conditions.Exposure to a variety of allergy-inducing foods/food products.Exposure to cleaning chemicalsEducation, Licenses, or CertificationsHigh School diploma (or equivalent).Local health and alcohol awareness certification.Preferred: Prior experience in a fine dining establishment. Food handler’s certification. Associate's degree in food preparation.