Line Cook 2

Job Description

Job Description

Position Summary:

Line Cook 2 assists in preparing, cooking, and dispensing food; cleaning work areas and equipment; and receiving and storing supplies. They typically perform tasks required to prepare, cook, bake, and dispense various food items. They also may oversee others performing duties such as training, working all station in the kitchen, inventory, ordering, butchering, and grinding meat, and cleaning and maintaining culinary utensils, equipment, and work areas.

Responsibilities:

• Prepare/cook a variety of foods or specialty items according to standardized recipes/procedures or from gourmet texts and instructions of chef.
• Plan, organize and delegate work assignments for self and other cooks, as assigned.
• May assist in the planning of menus and/or development of new recipes.
• Assist in estimating food quantities for menus, advance ordering of food, and/or planning of daily production schedules.
• Assume responsibility for safe/sanitary conditions of equipment/production areas and the proper use/handling of food.
• Assist in the supervision, training, and delegation of work for personnel in the food service unit.
• Maintain accurate accounts/records and prepare reports, as required.
• Oversee and assist with daily/special cleaning projects in food production areas.
• Maintain high standards of quality food production, exercising concern to prevent food waste and nutritional loss, including checking ingredients, procedures, and yield to assure that product conforms to recipe and ensuring that hot foods are served hot and cold foods served cold.
• Required to butcher meat, fish and poultry products for portioning and production.
• Attends staff meetings.
• Other duties as assigned.

Supervisory Responsibilities:

No direct reports. Has indirect supervisory responsibility.

Work Environment/Physical Demands:

• Position operates in a kitchen environment.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of the job.
• While performing duties of this job, the team member is regularly required to talk or hear, sit, or stand in stationary position for extended periods of time, lift, bend, walk, balance, kneel, or stoop as necessary.
• Frequently lift/move/push/pull up to 50lbs.
• Continuous repetitive motions.
• Work in hot, humid, or noisy environments.

Position Type/Expected Hours of Work:

This is a full-time position, 40+ hours/week, as job duties demand.

Requirements & Qualifications:

• Equivalent to at least five years of related experience in quantity cooking.
• Knowledge of materials/methods used in preparation of food on a large scale.
• Working knowledge of kitchen sanitation and safety measures.
• Must be able to execute precise knife skills keeping food prepared by dice or julienne the same size for even cooking.
• Must be able to work proficiently in all stations (pantry, sauté, broiler, grille, expo, banquets, and fryer).
• Must be able to cook to the correct temperatures of menu items and must Knowledge of principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity.
• Ability to supervise, instruct and train assigned cooking staff.
• Knowledge of food values and nutrition.
• Ability to work with others cooperatively and to delegate duties to kitchen employees.
• Food safety certification
• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of methods and procedures used in the operations, cleaning, and care of utensils, equipment, and work areas.
• Ability to prepare and cook all food groups.

The job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required in this position. Duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. Team Members will be required to adhere to other job-related duties as requested by their supervisor/manager (within guidelines and compliance with federal and state laws. All job requirements are subject to revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities upon request. Continued employment remains on an “at-will” basis.

Wycliffe Golf & Country Club is an Equal Opportunity and E-Verify Employer and provides reasonable accommodation consistent with its legal obligations.

I acknowledge receipt of this job description and agree to familiarize myself with the duties and responsibilities of this position. I understand this document represents the current job duties and responsibilities and that the Club retains the right to change this job description as it deems advisable.