Line Cook - West County

Missouri Athletic Club; Town and Country (MO); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive wages

401k match

Paid vacation

Sick leave

Medical insurance

Dental insurance

Vision insurance

Life insurance

Short-term disability

8 holidays

Job summary

Line Cook position at Missouri Athletic Club in Saint Louis (West County). Join a great team at one of the top private clubs in the U.S., renowned since 1903 for enriching lives for generations.

You will prepare meats, seafood, vegetables for line and events; maintain proper storage; follow health regulations; assist the Sous Chef; and work nights and weekends. Competitive wages and benefits including 401k match, paid vacation, and insurance.

Qualifications

• Previous cooking experience preferred.
• Able to work a flexible schedule and/or overtime, if needed.
• Able to push, pull or lift up to 50 pounds.
• Work in hot, humid and noisy environment.
• Stand for long periods of time.
• Must be able to work nights and weekends.

Responsibilities

• Prepares meats, seafood, vegetables and other items required for line and special function purposes.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Notifies Sous Chef in advance of all expected shortages.
• Adheres to state and local health and food safety regulations.
• Makes recommendations for maintenance, repair and upkeep of the work area and equipment.
• Assists with other duties as instructed by the Sous Chef.

Job description

Line Cook - Missouri Athletic Club - West County

Join a great team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations."

• competitive wages
• 401k with company match
• paid vacation!
• sick leave
• medical, dental, vision, and life insurance;
• short-term disability;
• 8 paid holidays.

Line Cook Responsibilities:

Prepares meats, seafood, vegetables and other items required for line and special function purposes.

Covers, dates and neatly stores all meats, poultry and seafood.

Notifies Sous Chef in advance of all expected shortages.

Adheres to state and local health and food safety regulations.

Makes recommendations for maintenance, repair and upkeep of the work area and equipment.

Assists with other duties as instructed by the Sous Chef.

Line Cook Qualifications:

Previous cooking experience preferred.

Able to work a flexible schedule and/or overtime, if needed.

Able to push, pull or lift up to 50 pounds.

Work in hot, humid and noisy environment.

Stand for long periods of time.

Must be able to work nights and weekends.