Line Cook

The Bay Club; Wilmington (DE); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in the hospitality industry is seeking a dedicated Line Cook to assist the Chef and Kitchen Manager in food preparation for all outlets. The role involves adhering to safety regulations, maintaining cleanliness, and supporting kitchen operations during busy service periods. Ideal candidates should have cooking experience, enjoy working in a fast-paced team environment, and be dependable.

Qualifications

• 1-2 years of cooking experience required.
• Understanding of safety and sanitation procedures.
• Ability to take direction and work in a team environment.

Responsibilities

• Prepare food for all outlets on the property.
• Ensure compliance with Department of Health regulations.
• Assist Chef/Kitchen Manager in inventory and food preparation.

Skills

Dependability

Teamwork

Fast-paced work

Education

High School Diploma or equivalent

Job description

The Line Cooks will assist the Chef/Kitchen Manager in preparing food for all food outlets on the property. Line Cooks will also perform other related tasks to food preparation and kitchen sanitation/cleanliness as directed by the Chef/Kitchen Manager. This position requires adhering to all procedural guidelines established by the Food Service and Safety Department.

Qualifications, Knowledge and Skill Requirements:

• 1-2 years of cooking experience
• Minimum education: High School (or equivalent) Diploma
• Experience in managing and upholding a safe working condition
• Understanding the knowledge of safety, sanitation and food handling procedures
• Must be dependable
• Must be able to work well in a fast paced environment
• Must be able to work in a team environment
• Must be able to take direction
  
  

Position Responsibilities:

• Assumes 100% responsibility for quality of products served
• Assists Chef/Kitchen Manager with set-up and preparation of food items for all food outlets on the property
• Carefully follows standard recipes while preparing all assigned items
• Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory
• Understands how to properly use and maintain the equipment
• Performs necessary clean-up and sanitation maintenance activities for all food preparation and storage facilities as directed by the Chef/Kitchen Manager
• Helps distribute food and supplies throughout the food outlets
• Cleans food production, holding and serving equipment when needed
• Assists with product receiving and/or storage of products
• Full compliance with the Department of Health regulations
• Perform other duties as assigned by supervisor or manager
  
  

Working Conditions:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays
• This position is anticipated to work an average of 12 hours to 39 hours per week.

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