Lead Line Cook

Out Door Country Club; York (York County); On-site; USD 38,000 - 56,000; Full time

Job summary

Out Door Country Club in York County, PA is seeking a kitchen supervisor to coordinate cooks and kitchen staff to deliver exceptional dining experiences for members and guests.

You will assign stations, monitor food handling, assist in menu development, train staff on hygiene and safety, and ensure recipes are followed with attention to quality, portion control and timely service. Full-time role with weekend/holiday hours; ServSafe certification required.

Qualifications

• 1-3 years of culinary experience.
• Must maintain a professional, neat and clean appearance.
• Supervisory, coaching and staff development skills.
• Strong communication and interpersonal skills.
• Well organized and detail-oriented.
• Dependable with regular attendance; weekend/holiday hours possible.
• ServSafe Certification required.

Responsibilities

• Coordinate culinary team members to stations and monitor food handling, preparation and cooking methods to ensure timely, quality menu items.
• Actively participate in meal preparation and cooking according to standardized recipes.
• Test and monitor food temperatures following ServSafe procedures.
• Create specials and assist recipe development; modify recipes for quality and submit revisions.
• Participate in daily production meetings and train staff on hygiene and food safety.

Skills

Culinary supervision

ServSafe Certified

Staff development

Communication skills

Organizational skills

Dependability

Job description

Responsible to coordinate and participate in the activities of cooks and other kitchen personnel to provide an exceptional dining experience to members and guests.

Essential Duties and Responsibilities:

• Assigns culinary team members to stations and monitors proper food handling, preparation and cooking methods to assure menu selections are prepared in a timely manner and meet quality standards
• Actively participates in meal preparation and cooking according to standardized recipes
• Observes and tests food being cooked by properly taste testing and taking food temperatures using proper ServSafe procedures and guidelines
• Creates 'specials' and assists with recipe development. Modifies recipes to meet quality standards and submits recipes for revision.
• Participates in daily production meetings
• Monitors and directs kitchen personnel on proper portion control, reading and following recipes, proper use of weights and measures and proper ways to safely handle food
• Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health
• May be required to assist with inventory and ordering duties as assigned by the Executive Chef
• Maintains a cleaning schedule to assure work areas are kept clean and sanitary
• Assures kitchens and related areas are set up and cleaned up using established cleaning guidelines and checklists
• Practices the proper operation of equipment to ensure personal safety and avoid damage to equipment
• Responsible to assure proper records are maintained for food production and ordering within the food management system
• Mentors, monitors and directs kitchen personnel
• Follows HACCP plan and all related food safety policies and procedures
• Performs other duties as assigned

Qualifications, Experience and Skill Requirements:

• 1-3 years of culinary experience
• Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
• Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
• Must have supervisory, coaching and staff development skills
• Must have strong communication and interpersonal skills
• Must be well organized and detail-oriented
• Must have strong work ethic
• Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
• ServSafe Certified

Supervisory Duties:

Mentors, monitors and directs kitchen personnel

Working Condition:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, hearing, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays

Exempt/Non-Exempt Non-Exempt

Full-Time/Part-Time Full-Time

Shift Various Shifts

Pay Range

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.