Line Cook: Club Kitchen Craft & Service Excellence

Bellerive Country Club; St. Louis (MO); On-site; USD 19,000 - 25,000; Full time

Job summary

Bellerive Country Club in St. Louis, MO seeks a Line Cook to prepare a variety of menu items according to standard recipes and maintain high quality during service and banquets.

You will work with the culinary team, manage prep lists, keep stations clean, and assist with inventory, events, and closing procedures while upholding professionalism and safety standards.

Qualifications

• Must balance multiple projects with strong time management and attention to detail.
• Ability to work in a fast-paced environment, autonomously, take direction, and exercise good judgment.
• Professionalism and interpersonal skills to communicate with staff at all levels and maintain confidentiality.
• Fluent reading/writing English; proper business communication and diction.

Responsibilities

• Takes inventory of items required for station setup and determines prep needs.
• Prepares items according to standard recipes.
• Requisitions items and notifies Executive Chef of shortages.
• Maintains cleanliness and sanitation of work areas and equipment.
• Sets up, maintains, and breaks down prep station(s).
• Covers, dates, and stores leftover products for reuse.
• Makes recommendations for maintenance and upkeep of line prep area/equipment.
• Closes kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers improvement suggestions.
• Assists with other duties as assigned by Executive Sous Chef or Culinary leadership.

Skills

Attention to detail

Time management

Project management

Judgment

Education

High School Diploma or equivalent

Two-year culinary school (preferred)

Job description

Description

Description

Position Summary: The Line Cook of Bellerive Country Club cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to Bellerive standard recipes using a variety of equipment and utensils according to the daily prep list. Works in concert with the Front of House staff by communicating effectively during service and/or events/banquets.

Core Four Competencies

• Drive a culture of excellence with a focus on attention to detail amongst all culinary staff to create “wow” moments for membership.
• Ensure membership and guest satisfaction while also managing/operating in such a manner that aligns with Bellerive’s fiscal and budgetary goals.
• Enhance member experience through proper training and continuous accountability/execution amongst all culinary staff.
• Continuously strives to create and maintain a culture of positivity, inclusion, excellence, collaboration, and accountability amongst all kitchen staff, and models said behavior at all times both inside and outside the scope of culinary reach.
  
  

Job Responsibilities

• Takes inventory of all items required for station set-up and determines items that require preparation.
• Prepares items according to standard recipes.
• Requisitions items needed to produce menu items; notifies the Executive Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets up, maintains, and breaks down prep cook station(s).
• Covers, dates, and neatly stores all leftover products that are reusable.
• 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 appropriate duties as assigned by the Executive Sous Chef or other members of the Culinary leadership team.
  
  

Requirements

• Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
• Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment.
• Must have authority to reason and apply common sense understanding to situations encountered.
• Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
• Ability to read, write, and communicate fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
• Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
• Ability to work overtime as necessary, as well as nights, weekends, and holidays when needed to ensure the appropriate demands of the department.
• The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday and having the ability to transport fifty (50) pounds oftentimes in a hot, humid, and/or noisy environment.
• Must have the ability to comply with county health regulations regarding Hepatitis A vaccinations.
  
  

Qualifications / Education

• High School Diploma or equivalent required.
• Successful completion of a two (2) year course at a culinary school preferred.
• Minimum of two (2) years of experience in kitchen preparation and cooking required.
  
  

Bellerive Country Club is an equal opportunity employer. Bellerive Country Club does not discriminate against any employee regardless of race, color, religion, sex, age, national origin, ancestry, disability, pregnancy, citizenship status, veteran status, gender identity, gender expression, sexual orientation (real or perceived), genetic information or any other characteristic protected by applicable United States federal, state, or local law.