Line Cook

Ultipro; Brown Deer (WI); On-site; USD 32,000 - 42,000; Full time

Job summary

Tripoli Country Club in Brown Deer, WI is seeking a Line Cook to uphold high standards in food production and service for members and guests. The role involves assisting with banquet functions, maintaining sanitation, expediting orders, and collaborating with the culinary team to ensure quality, consistent plating, and timely delivery.

Qualified candidates will have an associates degree in culinary arts and 2 years of experience (or equivalent). Serv Safe is preferred.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
• Serv Safe Certified preferred.
• Must be available day/nights/weekends/holidays.

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.
• 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 & Experience

Job description

Tripoli Country Club
Brown Deer, WI 53209, USA

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.
• 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 and2 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.

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