Part-Time Line Cook - Westfield Country Club

Westfield-Insurance; Westfield Center (OH); On-site; USD 17,000 - 25,000; Part time

Job summary

Westfield-Insurance in Ohio is seeking a part-time Cook to perform a variety of kitchen duties across our offices. You will set up stations, prep food, cook, plate, and maintain a clean, organized workspace under the supervision of a chef or kitchen manager. The role is estimated at about 25 hours per week.

Responsibilities include line cook tasks, sanitation, inventory, timely meal preparation, collaboration with the culinary team, and adherence to recipes and safety standards.

Qualifications

• 0-2 years of experience in Kitchen Management, Cooking or a related field.
• High School Diploma or General Education Diploma (GED) and/or commensurate experience.
• NA

Responsibilities

• Performs Line Cook duties including setting up workstation, prepping food, cooking, cleaning, stocking and preparing food to the exact specifications of the Chef.
• Maintains cleanliness of station and kitchen; assists with dishwashing and cleanup as needed.
• Prepares ingredients by washing, chopping, and measuring according to recipes and menu requirements.
• Plates and garnishes dishes to ensure visual appeal and proper portioning.
• Adheres to hygiene and sanitation standards and safe food handling.
• Manages cooking times and coordinates with staff for smooth workflow.
• Monitors quality and freshness of ingredients; maintains consistency.
• Assists with replenishing kitchen supplies and inventory as needed.
• Collaborates with culinary team to ensure effective communication and operations.

Skills

Knife Skills

Culinary Techniques

Food Preparation

Cooking Methods

Recipe Adherence

Menu Planning

Kitchen Equipment Knowledge

Time Management

Food Safety

Inventory Management

Culinary Creativity

Education

High School Diploma or GED

Tools

Kitchen Equipment Knowledge

Job description

Job Summary

The Cook is responsible for performing a variety of commercial kitchen duties including setting up workstation, prepping food, cooking, cleaning, stocking at various/assigned office locations including organization's facilities. The role prepares food to the exact specifications of the Chef. The role works as part of a culinary team under the supervision of a chef or kitchen manager and supports food preparation, cooking plating, and maintaining a clean and organized work environment. This is a part time role with an estimated 25 hours per week.

Job Responsibilities

• Performs Line Cook duties including setting up workstation, prepping food, cooking, cleaning, stocking and preparing food to the exact specifications of the Chef.
• Cleans station and assists with kitchen cleanup including disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. Assists in operating dish machine when necessary.
• Prepares ingredients by washing, chopping, and measuring them according to recipes and menu requirements. Assists with the overall food preparation process, including peeling, cutting, marinating, and seasoning.
• Plates and garnishes dishes to enhance their visual appeal. Pays attention to details such as proper portioning, arrangement, and use of appropriate garnishes.
• Assists in maintaining a clean and organized kitchen workspace. Adheres to hygiene and sanitation standards, including proper food handling, storage, and cleaning of utensils, equipment, and work surfaces.
• Manages cooking times efficiently to ensure timely delivery of orders. Coordinates with other kitchen staff to ensure a smooth workflow and timely execution of dishes.
• Monitors the quality and freshness of ingredients used in food preparation. Takes proactive measures to maintain food quality and consistency.
• Assists in monitoring and replenishing kitchen supplies, ingredients, and inventory. Notifies the appropriate person when supplies need to be ordered.
• Collaborates with other members of the culinary team, including chefs, sous chefs, and kitchen staff, to ensure effective communication, teamwork, and smooth kitchen operations.

Job Qualifications

• 0 - 2 years of experience in Kitchen Management, Cooking or a related field.
• High School Diploma or General Education Diploma (GED) and/or commensurate experience.

Licenses and Certifications

• NA

Behavioral Competencies

• Collaborates
• Communicates Effectively
• Customer Focus
• Decision Quality
• Nimble Learning

Technical Skills

• Knife Skills
• Culinary Techniques
• Food Preparation
• Cooking Methods
• Recipe Adherence
• Menu Planning
• Understanding of Kitchen Equipment and Utensils
• Time Management
• Food Safety and Sanitation Practices
• Inventory Management
• Culinary Creativity

This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.