Line Cook

Greenhorn Creek Resort; Angels Camp (CA); On-site; USD 26,000 - 28,000; Full time

Job summary

Greenhorn Creek Resort is seeking a Line Cook to support daily kitchen operations and banquet line needs. The role involves preparing menu items for Restaurant, F&B Outlets, and Banquets, ensuring consistency with The Bridges Golf Club specifications and sanitation standards.

Ideal candidates will have strong professional cooking skills, recipe knowledge, and the ability to work in a fast-paced environment.

Qualifications

• Must have professional cooking skills and experience handling knives.
• Knowledge of recipes and cooking methods for multiple cuisines.
• Understanding of federal, state, and local food safety regulations.
• Excellent communication with team members and management.

Responsibilities

• Maintain clean, safe, and sanitary kitchen environment.
• Prepare and stock line for service across restaurant and banquet operations.
• Cook items according to recipes and menu specs; ensure consistency and portion control.
• Assist with production, preparation, and plating of menu items.
• Receive, check, and store food supplies; minimize waste.
• Close kitchen per closing checklist and maintain equipment safety.

Skills

Professional cooking skills

Knowledge of recipes

Safety & sanitation

Strong communication

Education

High School Diploma

Job description

Job Title: Line Cook

Compensation: $19.00- $20.00 an hour

Job Status: Full-time & Part Time

Reports To: Executive Chef

Prepared by: Regional Manager

Line Cook- Job Description:

This position coordinates culinary activities within the kitchen with primary responsibility for assisting with the daily operations of the kitchen and banquets line and workflow, but not limited to responsibilities include production and preparation of all menu items, for both Restaurant, F&B Outlets and Banquets. Prepare consistent recipes and apply company and state food sanitation practices. Seasoning and cooking soups, salads, appetizers, sandwiches, meats, vegetables, and other hot and cold menu items by The Bridges Golf Club specifications for consumption of our guests.

Essential Duties and Responsibilities:

• Maintains a clean, safe, and sanitary facility by adhering to food quality standards and sanitation regulations.
• Ensure work environment, equipment, and utensils are cleaned.
• Prepares the Restaurant and Banquet line for service by estimating the meal period food requirements and procuring all products from storage.
• Works hot or cold line stations and cooks and prepares food to recipe. Ensures consistency and profitability by following recipe cards and adhering to menu specifications.
• Meal preparation, washes, peel, slices and mixes vegetables, fruits or other ingredients for salads, cold plates and garnishes. Carves and slices meat and cheese.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills and steam kettles. Observes and temps’ foods being cooked by tasting, smelling, and inserting thermometer.
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, salad dressings, desserts, sauces and casseroles.
• Bakes, roasts, broils and steams meats, fish, vegetables, and other foods. Adds seasoning to foods during mixing or cooking.
• Portions food on serving plates, adds gravies, sauces, and garnishes according to menu specifications.
• Butchers’ chickens, fish, and shellfish. Cut, trim and bones meat prior to cooking.
• Bakes bread, rolls, desserts, and pastries.
• Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed.
• Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards.
• Ensure enough food products are stocked and maintained at line stations to facilitate hitch-free service period.
• Ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified by the Executive Chef.
• Receives and checks purchased items to ensure accuracy. Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
• Scrapes food from dirty dishes, racks china, glassware and flatware and washes by hand or on dishwashing machine.
• Washes dishes, pots, pans, and trays.
• Transports supplies and equipment between storage and work areas. Returns all clean kitchen utensils and equipment to proper storage location. Cleans kitchen equipment.
• Washes worktables, walls, refrigerators, and meat blocks. Reorganizes work area in preparation for the next shift.
• Segregates and removes trash and garbage, and places in designated containers. Takes out trash and recycling. Cleans and maintains interior and exterior trash area. Sweeps and mops floors.
• Assists with other culinary employees with positive performance.
• Complies with our Company policies and job standards.
• Completes all other duties as assigned.
• Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen.
• Working knowledge of state and federal laws and regulations related to food, safety, and sanitation.
• Availability to work nights and weekends as needed.
• While performing the duties of this job, the employee is regularly required to stand for long periods of time, walk, squat, and reach. The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls and talk or hear. The employee must occasionally lift or move up to 30 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Line Cook Requirement: Skills, Abilities, and Knowledge for Career Success:

• The following are important requirements, including skills, knowledge, and abilities needed to succeed on the job as a line cook, which are usually demanded by employers when hiring.
• Ability to work in a fast-paced and stressful environment without losing composure.
• Professional cooking skills: The cook must have a strong knowledge of professional cooking practice, including handling knives and ensuring safety of food, team members, and customers.
• Knowledge of recipe: He/she must have a strong knowledge of recipes to be able to prepare varieties of food using different methods.
• Possession of knowledge of federal, state, and local regulations and processes relating to food preparation and safety.
• Possess High School Diploma
• Good communication skills: The line cook must be able to pass ideas and information clearly to colleagues, food servers, customers, and management without being misunderstood.
• Analytical skills: The cook must be able to analyze several contending options in the course of work and make the best decision as quickly as possible.

Skills & Qualifications:

• Strong verbal, written, and interpersonal communication skills.
• Ability to prioritize tasks and move through them quickly.
• Strong organizational skills and diligent attention to detail.

Physical Requirements:

• Identify and distinguish colors
• Walking and/or standing for the length of shift
• Frequently lifts/carries 30-40 pounds
• Continual use of fine manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Able to reach hands and arms in any direction and kneel and stop repeatedly.

Working Conditions:

• May be indoor or outdoor setting depending on cooking location
• Varied weather conditions are expected
• Will work near mechanical equipment and hot surfaces
• Will work with aerosol and other cleaning chemicals.

Work Availability:

Varied schedule to include evenings, weekends, holidays, and extended hours as business dictates.