COOK - BANQUETS

Truckee; Truckee (CA); On-site; USD 35,000 - 45,000; Full time

Job summary

An established industry player is seeking a dedicated Line Cook to join their culinary team. In this role, you'll prepare and cook a variety of menu items, ensuring quality and consistency in every dish. You'll work closely with a talented kitchen staff, following safety and sanitation protocols while contributing to a collaborative environment. If you thrive in a fast-paced setting and have a passion for cooking, this position offers an exciting opportunity to showcase your culinary skills and grow within the industry.

Qualifications

• Experience in food preparation and cooking in a fast-paced environment.
• Knowledge of safety and sanitation practices in the kitchen.

Responsibilities

• Prepare and cook menu items according to established recipes and standards.
• Maintain cleanliness and organization of the kitchen and cooking stations.

Skills

Food Preparation

Cooking Techniques

Kitchen Safety

Team Collaboration

Education

High School Diploma

Culinary Training

Tools

Grills

Fryers

Ovens

Job description

Job Summary: The Line Cook prepares and cooks all menu items assigned to them during service, following the correct recipes according to the club's standards.

Job Tasks (Duties):

1. Arrives on time, dressed and groomed properly, and checks in with supervisor. Maintains a neat professional appearance and observes personal cleanliness rules at all times.
2. Communicates 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.
3. Follows all company and safety and security policies and procedures; reports any maintenance problems, safety hazards, accidents, or injuries to the restaurant manager.
4. Prepares all food items on the prep list according to recipes and standards set by the club.
5. Has thorough knowledge of menu items.
6. Operates cooking equipment such as grills, fryers, and ovens.
7. Prepares garnishes for the cook station.
8. Cooks all meats, fish, vegetables, and specials, adhering to standard restaurant recipes and proper techniques set by the Chef.
9. Prepares accompanying garnishes for the cook station.
10. Sets up and stocks stations with necessary supplies.
11. Cleans and maintains kitchen equipment and work areas.
12. Assists with inventory management and ordering supplies.
13. Ensures timely delivery of food items.
14. Assists the chef in menu planning and execution.
15. Helps train new kitchen staff.
16. Maintains quality, consistency, sanitation, and safety while cooking.
17. Breaks down station, covers, labels, dates, and stores usable leftovers properly.
18. Verifies that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift.
19. Cleans workstation surfaces and equipment with the correct ratio of bleach and water solution. Sanitizes cooking surfaces before, during, and after the shift.
20. Returns all soiled food preparation utensils, cutting boards, and small wares to the ware washing area.
21. Assists in other kitchen areas when needed, upon the Chef's request.
22. Requires night, weekend, and holiday availability.
23. Performs other duties as needed.

Due to the fluctuating demands of the Club’s operation, employees may perform various functions and are expected to help others when required, including tasks not specifically listed 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 for this position.