Line Cook (Sauté)

Western Hills Country Club; Cincinnati (OH); On-site; USD 42,000 - 54,000; Full time

Job summary

Western Hills Country Club in Cincinnati, OH seeks an experienced line cook to prepare meats, seafood, poultry, vegetables, sauces and stocks according to our standard recipes. You’ll work with a busy prep list and a variety of kitchen equipment in a fast-paced club environment.

Requirements include a high school diploma or GED, a two-year culinary-program completion, and at least two years of kitchen experience. Food safety certification and legal age to work are also required.

Qualifications

• High School diploma or GED required.
• Two years of kitchen prep and cooking experience.
• Completed a two-year culinary program.
• Strong attention to detail and motivation.
• Food safety certification; legal age to work.

Responsibilities

• Cooks and prepares a variety of food products per standard recipes.
• Take inventory for station setup and determine prep needs.
• Coordinates and times orders with other kitchen operations.
• Requisitions items to produce menu items and notifies shortages.
• Ensures cleanliness and sanitation of work areas and equipment.
• Sets up and breaks down prep cook station; stores leftovers properly.
• Adheres to closing checklists and attends kitchen meetings.

Skills

Physical stamina

Attention to detail

Motivation

Kitchen experience

Education

High School diploma or GED

Culinary school program (2-year)

Job description

Description

Availability Requirements:

Week & Weekend Nights

Operational Days:

Open Tuesday-Sunday (Mostly Closed on Mondays)

January-March only open Thursday-Sunday

Desired Education, Work Experience, & Skills

• Obtains a High School diploma or GED equivalent.
• Good physical stamina to keep up in a fast-paced environment.
• Highly motivated with an attention to detail.
• Successful completion of a two-year course at culinary school.
• A minimum of two years of experience in kitchen preparation and cooking.

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• 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 duties as assigned by Sous Chef.

Desired Licenses and Certifications

• Food safety certification.
• Of legal age to work.

Requirements

Job Knowledge, Core Competencies and Expectations

• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.