COOK

Tahoe Mountain Club; Truckee (CA); On-site; USD 33,000 - 37,000; Full time

Job summary

The Tahoe Mountain Club in Truckee, CA is seeking a Line Cook to prepare menu items and follow club standards. You will work nights, weekends, and holidays, manage multiple tasks, and collaborate with the kitchen team to maintain quality and safety.

Requirements include at least 2 years of line cook experience, ability to work in a fast-paced private club or fine dining setting, strong recipe adherence, and solid communication with staff and supervisors.

Qualifications

• 2 years of previous experience as a line cook in a fast-paced environment.
• Strong attention to detail and ability to follow recipes accurately.
• Knowledge of food safety and sanitation guidelines.
• Team player with excellent communication skills.
• Experience in a private club or fine dining establishment preferred.

Responsibilities

• Prepare all food items on the prep list according to recipes and standards set by the club.
• Operate cooking equipment such as grills, fryers, and ovens.
• Set up and stocking stations with necessary supplies.
• Maintain cleanliness and sanitation of work areas and equipment.
• Assist with inventory management and ordering as needed.
• Help train new kitchen staff.
• Position requires night, weekend, and holiday availability.

Skills

Line cook experience

Team player

Strong communication

Job description

Job Details

Job Details: Job Location: Truckee, CA 96161, Salary Range: $24.00 - $27.00 Hourly, Job Category: Restaurant - Food Service, Job Summary: The Line Cook prepares and cooksall menue items assigned to them during service following the correct recipes according to the club's standards.

Job Tasks (Duties)

• Arrives on time, dressed and groomed properly, and checks in with supervisor. Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Communicate effectively with all co-workers (Back and Front of the house) and treats them with dignity and respect. Supports the team to reach common goals.
• Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to restaurant manager.
• Prepare all food items on the prep list according to recipes and standards set by the club.
• Responsible for having thorough knowledge of menu items.
• Responsible for having thorough knowledge of food safety protocol.
• Operate cooking equipment such as grills, fryers, and ovens.
• Prepares, accompanying garnishes for cook station.
• Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.
• Prepares accompanying garnishes for cook station.
• Set up and stocking stations with necessary supplies.
• Clean and maintain kitchen equipment and work areas.
• Assisting with inventory management and storage using the first in first out policy.
• Assists with inventory ordering needs when asked.
• Ensuring timely delivery of food items.
• Assist the chef in menu planning and execution.
• Help train new kitchen staff.
• Maintains quality, consistency, sanitation and safety while cooking.
• Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day.
• Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
• Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution. Cleans and sanitizes cooking surfaces before, during and at the end of the shift.
• Returns all soiled food preparation utensils, cutting boards and small wares items to the ware washing area.
• If called upon by the Chef, helps in other areas of the kitchen when needed.
• Position requires night, weekend, and holiday availability.
• Perform Other duties at any of the clubs locatioons as called upon by management.

Because of the fluctuating demands of the club's operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Reports to

Lead Line Cook, Sous Chef, Executive Chef, F&B Director. May also report to Manager on Duty.

Supervises

No supervisory duties are required of this position.

Qualifications

Education/Experience: The ideal candidate for this position should have 2 years of previous experience as a line cook, be able to work in a fast-paced environment, and have a passion for cooking. They should also have a strong attention to detail, be able to follow recipes accurately, and have knowledge of food safety and sanitation guidelines. Additionally, the candidate should be able to work well in a team environment and have excellent communication skills. Experience in a private club or fine dining establishment is preferred.

Language/Communication

Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and communicate in professional language at all times.

Certificates/Licenses

SERVsafe Certification, Harassment Prevention Training, Workplace Violence Prevention, Heat Illness Prevention and all other required onboarding checklists, orientations, and policy acknowledgements must be completed within in first 30 days of hire.

Physical Requirements of the Job

(see attached)

The physical demands and characteristics of the work environment described on the attached form are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.