Line Cook

The Bridgewater Club LLC; Carmel (IN); On-site; USD 30,000 - 40,000; Full time

Job summary

A private club in Carmel, Indiana is seeking a culinary professional to prepare and present food for ala carte, banquets, and special events. Candidates should have a high school degree (or GED) and at least 2 years of relevant experience. The role requires excellent communication and interpersonal skills, a solid understanding of culinary trends, and the ability to work well within a team. Flexibility to meet various demands of club operations is essential, and maintaining a professional appearance is mandatory.

Qualifications

• 2 years of experience in a comparable position or equivalent combination of education and experience.
• Detailed knowledge of cooking, baking, banquet, and ala carte.
• Flexibility to meet the demands of Club operations.

Responsibilities

• Prepare proper plate and platter presentations for ala carte and banquets.
• Support banquet and buffet by ensuring adequate stock of all items.
• Maintain food logs and monitor quality of food prepared.
• Perform other reasonable job duties as assigned by Sous Chef or Executive Chef.
• Follow safety and security policies and procedures.

Skills

Culinary trends knowledge

Strong interpersonal skills

Leadership abilities

Excellent verbal communication

Excellent written communication

Teamwork

Education

High school degree or GED

Job description

Description

Prepare proper plate and platter presentations for ala carte and banquets and club functions. Set up and operate action stations for ala carte, banquet, buffet and club special events. Carve buffet meats as requested by guests. Support banquet and buffet by ensuring adequate stock of all items. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods and hot foods.

DUTIES AND RESPONSIBILITIES

• Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform sous-chefs and Executive Chef of excess food items for use in daily specials. Inform service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods and foods.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address Members service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance
• Perform other reasonable job duties as requested by Sous Chef or Executive Chef. Determine how food should be presented using the BEO and create decorative food displays. Prepare special meals or substitute items. Assist with Banquet plate-ups. Communicate any assistance needed during busy periods to the Chef. Ensure proper portion, arrangement, and food garnish. Monitor the quality and quantity of food that is prepared and the portions that are served.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets
• Support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time.
• Perform other reasonable job duties as requested by Supervisors.

Requirements

• A high school degree or GED; 2 years of experience in a comparable position and/or an equivalent combination of education and experience.
• Detailed knowledge of cooking, baking, banquet, and ala carte
• Strong interpersonal, team member relations and leadership abilities.
• Well-versed in culinary trends and international cuisine
• Team work
• Professional & appropriate business appearance and demeanor
• Excellent verbal and written communication skills.
• Flexibility to meet the demands of Club operations