Lead Line Cook- The Butcher's Club

PGA National Resort (Salamander Palm Beach); Florida; On-site; USD 28,000 - 36,000; Full time

Job summary

The Butcher's Club Palm Beach Gardens, FL is seeking a Lead Line Cook to oversee production and daily operations when the chef is absent. You will work closely with the Chef to prepare and cook creative cuisine, maintaining high standards of cooking and sanitation.

Responsibilities include coordinating starches and specials, ensuring station readiness, preparing soups and sauces, and maintaining proper storage and food presentation. A team player with a professional appearance is required.

Qualifications

• 1–3 years prior culinary experience.
• Self-starting personality with an even disposition.
• Florida Food Handlers certification.
• Ability to read and follow recipes, portion control, and production charts.

Responsibilities

• Oversee and supervise production of food and daily operation in the chef’s absence.
• Work with the Chef to determine starch for the day and specials for the night.
• Check station and prep list for service readiness.
• Prepare soups or sauces needed for service.
• Set up station and operate ovens, stoves, grill, and fryers.
• Ensure quality of food presentation and proper storage.

Skills

Culinary experience

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Lead Line Cook- The Butcher's Club

Butchers Club Palm Beach Gardens, FL, US

2 days ago Requisition ID: 1653

POSITION OBJECTIVE

To oversee and supervise production of food and daily operation in the chef’s absence in addition to all work for assigned station. Work closely with Chef to prepare and cook creative cuisine. Maintain standards of cooking skills as determined by Chef. Maintain awareness of and practice good hygiene and sanitation measures.

ESSENTIAL JOB FUNCTIONS

• Work with Chef to determine starch for the day and specials for the night.


• Check station and make list of items in place for service.


• Make soups or sauces needed for service.


• Set up station and turn all ovens, stoves, grill, and fryers on.


• Responsible for quality of food presentation.


• Wrap and ice down all fish at the end of each shift.


• After each shift, wrap everything and ensure it is properly stored.


• Clean all counters, refrigerators and the back prep station.


• Arrive to work on time with full, neat, clean and complete uniform, including safety shoes and tools, ready to work immediately.


• Maintain good communication with the Chef and staff.


• Assist Chef in keeping an inventory of produce, fish, meats, dry goods, and liquors on a daily basis.


• Perform tasks assigned by supervisors.


• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

REQUIREMENTS

• 1 – 3 years prior culinary experience.


• Self-starting personality with an even disposition.


• Maintain a professional appearance and manner at all times.


• Can communicate well with guests.


• Understands and follows recipes, portion control, production charts, food loss report, handwritten food orders, other written and verbal directions


• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.


• Finger/hand dexterity to operate food machinery.


• Must have Florida Food Handlers certifications


• Ability to read all menus and promotions.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place.


• The job will entail constant communication at all times to communicate where you are and to communicate the task at hand.


• The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items.


• You will be required to walk often at a safe pace.


• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl.


• The employee must regularly lift and/or move up to 50 pounds.


• Must be able to withstand high temperatures behind the line.


• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.


• May be exposed to smoke

WORK ENVIRONMENT

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.