Line Cook

Troon; Brown Deer (WI); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Serv Safe Certification

Job summary

Tripoli Country Club is seeking a Line Cook to join our hospitality team and provide superior service to members and guests. The role emphasizes maintaining production standards, timely order expediting, sanitation, and participation in staff trainings.

Familiarity with inventory management and banquet support is expected. The candidate should have an Associate degree in Culinary Arts or equivalent experience, with Serv Safe certification preferred and availability for day, night, weekends, and

Qualifications

• Associates Culinary Degree and 2 years of culinary experience or equivalent combination.
• Experience in food production and quality standards.
• Serv Safe certification is preferred.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Education

Associates Culinary Degree

2 years of Culinary Experience

Job description

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

Key Responsibilities of the Line Cook

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the LineCook

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Other Qualifications

• Serv Safe Certified preferred.

Must be available day/ nights/ weekends/ holidays.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.