Lead Cook

Hay Creek Hotels; Englishtown (NJ); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading hospitality venue in Englishtown is seeking a Lead Line Cook to ensure high-quality food production and service. The ideal candidate will have a culinary degree and experience in a fast-paced kitchen environment. Responsibilities include maintaining food standards, expediting orders, and assisting with banquet preparations. Join a team dedicated to exceptional service and culinary excellence.

Qualifications

• 2 years of culinary experience and/or training.
• Serv Safe Certification preferred.

Responsibilities

• Maintains standards in food production and quality.
• Expedites orders and executes scheduled banquet functions.
• Checks and dates all deliveries received.

Skills

Food Production

Sanitation

Communication

Education

Associates Culinary Degree

Job description

Knob Hill Golf Club is excited to announce the exceptional career opportunity of Lead Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests.

Knob Hill Golf Club caters to a diverse membership and hosts all types of banquet events (weddings, golf outings, member events, bar mitzvahs, showers, meetings, etc.) We also have a full bar inside the club's restaurant, The Sycamore Grille. We are open all year and are open to the public.

The Grill Cook will work the line for the restaurant and, when needed, will assist with prep for banquets and events.

Key Responsibilities of the Lead Line Cook:

1. Learns and maintains standards in food production and quality.
2. Expedites orders in a timely manner.
3. Practices excellent operational sanitation.
4. Executes scheduled banquet functions.
5. Maintains a professional relationship with fellow associates.
6. Helps reduce loss/waste.
7. Communicates equipment repair needs with the chef.
8. Actively participates in training efforts.
9. Incorporates safe work practices in job performance.
10. Attends staff meetings.
11. Checks and dates all deliveries received and reports any variances to the chef in charge.
12. Verifies that all coolers are at the proper temperatures and are cleaned daily.
13. Processes inventory requisitions and receives supplies as necessary for quality production.
14. Prepares the proper amount of food according to production or forecast sheets and production plans.
15. Prepares items in accordance with established recipes for consistent quality.

Minimum Qualifications for the Lead Line Cook:

1. Associates Culinary Degree and 2 years of culinary experience and/or training; or an equivalent combination of education and experience.

Other Qualifications:

1. Serv Safe Certification preferred.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.