Line Cook

REPORTS TO: Executive Chef, Chef d’Cuisine. PRIMARY RESPONSIBILITIES: Prepare food for a la carte and banquet service in accordance with Club’s standard recipes and methods, under direction of the Executive Chef, Chef d’Cuisine or Banquet Chef. Essential Job Functions: Prepare food for a la carte or banquet service accurately and in a timely and sanitary fashion.

Ensure workstation is adequately prepared for service in accordance with par levels established by Executive Chef, as applicable. Always maintain a clean and sanitary workstation. Accommodate special needs/requests of members or guests whenever possible. Properly store and rotate products from food deliveries. Perform action station work (i.

e. Omelet, Carving, etc.) as directed by Executive Chef, Chef d’Cuisine or Banquet Chef. Maintain kitchen equipment in clean, sanitary and good working order. Report problems to immediate supervisor. Take appropriate corrective action, as necessary. Report on time and prepared for your shift. Work your schedule as posted.

Do not punch in or out early or late without permission from your immediate supervisor. Maintain a flexible schedule to respond to fluctuating business levels. Maintain a professional and positive working relationship with front of house staff and co-workers.