Line Cook Ala Carte

The Park Country Club of Buffalo; Buffalo (NY); In loco; USD 32.000 - 42.000; Tempo pieno

Descrizione del lavoro

A prestigious country club in Buffalo is seeking a dedicated food preparer to adhere to recipes, maintain cleanliness, and assist the Sous Chef. This role requires an Associate's Degree and two to four years of related experience. Candidates should demonstrate strong analytical skills and the ability to work under pressure while maintaining high sanitary standards. The work environment includes exposure to various conditions, making it essential to follow safety regulations at all times.

Competenze

• Two to four years related experience required.
• Ability to adhere to state and local health and safety regulations.

Mansioni

• Prepares all required items for service.
• Sets up service units with needed items.
• Notifies Sous Chef of expected shortages.
• Maintains cleanliness and sanitary standards.
• Maintains cleanliness and sanitation of work areas and equipment.
• Assists Sous Chef in maintaining kitchen safety and security.
• Adheres to health and safety regulations.

Conoscenze

Analytical Skills

Communication, Written

Detail Oriented

Goal Oriented

Motivation

Responsible

Working Under Pressure

Formazione

Associate's Degree

Two to four years related experience

Descrizione del lavoro

Description

Prepares food in accordance with club recipes and standards.

POSITION SUMMARY

Prepares food in accordance with club recipes and standards.

Essential Functions

• Prepares all required items for service.
• Sets up service units with needed items.
• Serves items in accordance with established portions and presentation standards.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the Sous Chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets up, maintains and breaks down station.
• Requisitions items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates and neatly stores all prepped products for service.
• Maintains the highest sanitary standards.
• Assists with other duties as assigned by Sous Chef.

Position Qualifications

• Associate's Degree (two year college or technical school preferred)
• Two to four years related experience

Competency Statement(s)

• Analytical Skills - Ability to use thinking and reasoning to solve a problem.
• Communication, Written - Ability to communicate in writing clearly and concisely.
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.
• Motivation - Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability.
• Responsible - Ability to be held accountable or answerable for one’s conduct.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.

Physical Demands

• Physical Abilities Lift /Carry
• Stand C (Constantly) 10 lbs. or less F (Frequently)
• Walk C (Constantly) 11-20 lbs. F (Frequently)
• Sit O (Occasionally) 21-50 lbs. F (Frequently)
• Handling / Fingering C (Constantly) 51-100 lbs. O (Occasionally)
• Reach Outward F (Frequently) Over 100 lbs. N (Not Applicable)
• Reach Above Shoulder F (Frequently)
• Climb F (Frequently)
• Crawl N (Not Applicable)
• Squat or Kneel F (Frequently)
• Bend F (Frequently)
• Push / Pull
• 12 lbs. or less F (Frequently)
• 13-25 lbs. F (Frequently)
• 26-40 lbs. F (Frequently)
• 41-100 lbs. O (Occasionally)

N (Not Applicable) Activity is not applicable to this occupation.

O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day).

F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day).

C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day).

Other Physical Requirements

• Vision (Near, Distance, Peripheral, Depth Perception)
• Sense of Sound (Hear other people talking)
• Sense of Smell
• Sense of Taste

Work Environment

The work environment characteristics described here are representative of those an employee may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts, extreme cold (non weather) and extreme heat (non weather and weather related).