Line Cook

Troon International; Shreveport (LA); On-site; USD 10,000 - 60,000; Full time

Job summary

An exciting opportunity awaits at a prestigious country club for a seasonal full-time Line Cook. This role is perfect for culinary professionals who thrive in a dynamic hospitality environment and are dedicated to delivering exceptional service. As a Line Cook, you will maintain high standards in food production and quality, manage timely order expeditions, and ensure operational sanitation. Your contributions will enhance the dining experience for members and guests alike. If you're passionate about culinary arts and eager to be part of a team that values excellence, this position offers a fantastic platform for your skills and creativity.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience or equivalent.
• Focus on food production standards and operational sanitation.

Responsibilities

• Maintain food production standards and expedite orders timely.
• Practice operational sanitation and execute banquet functions.
• Communicate equipment needs and participate in training.

Skills

Food Production Standards

Operational Sanitation

Time Management

Communication Skills

Education

Associates Culinary Degree

Job description

Southern Trace CC
Shreveport, LA 71106, USA

Description

Southern Trace Country Club is excited to announce the exceptional career opportunity of seasonal full-time 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 reports 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 Line Cook:

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