Line Cook

Western Hills Country Club; Cincinnati (OH); On-site; USD 36,000 - 54,000; Full time

Job summary

Western Hills Country Club in Cincinnati is seeking a qualified cook to prepare a variety of menu items, including meats, seafood, poultry, vegetables, sauces and stocks, following standard recipes and daily prep lists. The role requires a high school diploma or GED, two years of kitchen experience, completion of culinary coursework, and a food safety certification.

You must be able to stand long periods, work nights and weekends, and coordinate with the Sous Chef on shortages and equipment

Qualifications

• High school diploma or GED required.
• Two years of kitchen prep and cooking experience.
• Two-year culinary school completed.
• Food safety certification required.

Responsibilities

• Take inventory for station setup and prep required.
• Prepare items according to standard recipes.
• Coordinate timing of orders with kitchen operations.
• Requisition items to produce menu items.
• Notify Sous Chef of shortages.
• Ensure cleanliness and sanitation of work areas.
• Set up and break down prep cook station.
• Assist with other duties as assigned by Sous Chef.
• Attend kitchen staff meetings and suggest improvements.

Skills

Attention to detail

Physical stamina

Motivated

Time management

Team collaboration

Education

High school diploma or GED

Two-year culinary school completed

Food safety certification

Job description

Description

Availability Requirements:

Week & Weekend Nights

Operational Days:

Open Tuesday-Sunday (Mostly Closed on Mondays)

January-March only open Thursday-Sunday

Desired Education, Work Experience, & Skills

• Obtains a High School diploma or GED equivalent.

• Good physical stamina to keep up in a fast-paced environment.

• Highly motivated with an attention to detail.

• Successful completion of a two-year course at culinary school.

• A minimum of two years of experience in kitchen preparation and cooking.

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

• Take inventory of all items required for station set-up and determine those items that require preparation.

• Prepares items according to standard recipes.

• Coordinates and times orders with other kitchen operations.

• Requisitions items needed to produce menu items.

• Notifies Sous Chef of expected shortages.

• Ensures that assigned work areas and equipment are clean and sanitary.

• Sets-up, maintains and breaks down prep cook station.

• Covers, dates and neatly stores all leftover products that are re-usable.

• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.

• Closes the kitchen properly using the closing checklist.

• Attends kitchen staff meetings and offers suggestions for improvements.

• Assists with other duties as assigned by Sous Chef.

Desired Licenses and Certifications

• Food safety certification.

• Of legal age to work.

Requirements

Job Knowledge, Core Competencies and Expectations

• Prepares menu items as needed for member or guest service.

• Follows all state and local health and food safety regulations.

• Follows all safety procedures for operating and cleaning machinery.

• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.