Line Cook

Battleground Country Club; Manalapan Township (NJ); On-site; USD 30,000 - 50,000; Full time

Job summary

A competitive country club in New Jersey is seeking a culinary professional to prepare food for a la carte and banquet service. Responsibilities include ensuring a clean workstation, accommodating special dietary requests, and performing various cooking tasks as directed. The ideal candidate will have experience in food preparation and maintain high standards of cleanliness. This position requires a flexible schedule to adapt to business needs.

Qualifications

• Experience in preparing food for a la carte and banquet service.
• Ability to work in a clean and sanitary manner.
• Flexibility to respond to special needs or requests.

Responsibilities

• Prepare food accurately and timely for service.
• Maintain a clean workstation as per standards.
• Accommodate guests' special dietary requests when possible.
• Store and rotate food products correctly.
• Perform action station work as directed.

Job description

REPORTS TO:

Executive Chef, Chef d’Cuisine.

PRIMARY RESPONSIBILITIES:

Prepare food for a la carte and banquet service in accordance with Club’s standard recipes and methods, under direction of the Executive Chef, Chef d’Cuisine or Banquet Chef.

Essential Job Functions:

• Prepare food for a la carte or banquet service accurately and in a timely and sanitary fashion.
• Ensure workstation is adequately prepared for service in accordance with par levels established by Executive Chef, as applicable.
• Always maintain a clean and sanitary workstation.
• Accommodate special needs/requests of members or guests whenever possible.
• Properly store and rotate products from food deliveries.
• Perform action station work (i.e. Omelet, Carving, etc.) as directed by Executive Chef, Chef d’Cuisine or Banquet Chef.
• Maintain kitchen equipment in clean, sanitary and good working order. Report problems to immediate supervisor. Take appropriate corrective action, as necessary.
• Report on time and prepared for your shift.
• Work your schedule as posted. Do not punch in or out early or late without permission from your immediate supervisor.
• Maintain a flexible schedule to respond to fluctuating business levels.
• Maintain a professional and positive working relationship with front of house staff and co-workers.