Line cook Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items. Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement. Possess pleasant can-do attitude and work under pressure. Responsible for ensuring members/guests receive consistent, quality, and efficient food. Essential Functions • Prepares food in a timely, consistent fashion to exact standards following established recipes and plating. • Responsible for food receiving or storage and proper handling of all food items. • Ensure that food comes out simultaneously, in high quality and in a timely fashion. • Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment. • Sets up stations with limited supervision and executes at a high level of expertise. • Works multiple a la carte stations. • Perform advanced cooking and utilize knifes in kitchen setting. • Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner. • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. • Ensures impeccable standards of kitchen cleanliness and food handling as outlined in HACCP. • Maintains a methodically organized workstation and food production. • Possesses openness and willingness to learn in the spirit of continuous improvement. • Hands on food production of each assigned station. • Maintain par levels of each station for each shift to ensure quality and quantity to spec. • Tasting of the food and make the necessary corrections to recipe spec. • Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy. • Observed 3-days rules on the food preparation, FIFO, consolidation and organization of the kitchen. • Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. • Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area. • Ensure compliance by all culinary personnel with club rules, policies, and procedures. • Maintains and rotates all products, communicating with supervisors when products are not servable or other problems exist. • Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests. • Punctuality and a good attendance record are expected. • Assists other staff as needed. • Assists other production areas when time permits. • Perform any other duties and/or tasks assigned by management. Knowledge, skills and abilities • Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. • Must possess advanced cooking and knife skills. • Knowledge of all kitchen equipment operations. • Ability to recognize signs and symbols within a kitchen setting. • Ability to communicate effectively to complete tasks. • Ability to perform basic/intermediate math skills. • Ability to establish and maintain an effective working relationship with management, staff, and members. • Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting. • Respond to members in a courteous and friendly manner. • Must possess excellent interpersonal and conflict resolution skills. • Must possess excellent written and verbal communication skills. • Must possess excellent organizational skills and coordinate and complete tasks with limited supervision. • Must be a detail-oriented individual and possess time management skills. • Must maintain high performance standards. • Ability to deal with routine changes often. • Ability to work in a fast paced environment. • Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. • Able to work under hot and stressful conditions. • Ability to use sense of smell, taste, touch, and sound. • Eye/hand coordination and manual dexterity. • Ability to distinguish letters, symbols, and colors. Normal vision and hearing range. • Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions. Education and experience • High school education or equivalent required. • Culinary or apprenticeship program preferred. • Relevant experience in a high quality, high volume, and multi-unit operations preferred. • Two years line cooks experience preferred. • Advanced cooking and knife skills are required. • Must be well versed in a la carte food preparation. • Food Safety Training required. Apply on our website at: http://www.quailridgecc.com/ https://quailridgecc.applicantpro.com/jobs/ Drug Free Workplace/E-Verify Participant/EOE