Job Description
GENERAL SUMMARY
The Line Cook will assist in various areas of the kitchen with responsibilities including, doing prep, cooking on the hotline or pantry, reading ticket orders, potential baking, following recipes and plating guidelines consistently, and preparing all food to the Club’s standards in accordance with guidelines set forth by the Executive Chef. The Line Cook will primarily work in a back-of-house environment but will be required to work in front of members for special events. The Line Cook is responsible for maintaining the cleanliness and sanitation of all prep and storage equipment on a continual basis.
We are also searching for Prep Cooks, who are essential during our peak summer season.
Our Culture
Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”.
Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete’s Promise:
Our Mantra:
Respect The Past
Accept Responsibility
Pay it Forward
Our Actions We Live By:
Actions We Live By. It’s who we are when we step into our full power.
Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace.
Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!
Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it’s never about one person–we are a part of a powerful team.
One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.
Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.
Pete’s Promise:
Service Forward
Ruthlessly Consistent
Do the Right Thing
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
PRIMARY JOB FUNCTIONS
- Follow proper payroll and uniform procedures
- Run the day-to-day operation of the assigned station
- Check and complete mise en place and pars as well as set up the assigned station
- Communicate with the Chef and Sous Chef regarding menu items, problem situations, and shortages
- Work closely with standard recipes and plating presentations to maintain standards of quality in production and presentation
- Maintain a good working relationship with all employees
- Store and label items properly at the end of the shift
- Ensure a clean, neat, and organized work area
- Handle and report any accident immediately
- Follow all guidelines for timely food service to members and their guests
- Maintain food service sanitation certification and use all learned standards within the kitchen
- Perform other tasks or projects as assigned
- Strictly adhere to rules and regulations established in the employee handbook and Club policies
- Maintain open communication with all team members
- Utilize the 10’-5’ rule in all interactions
- Recognize and address any problems resulting from member or guest complaints
- Notify management of unsafe conditions, maintenance issues, or damage to equipment
- Perform other duties as assigned and/or requested by Management