Line Cook At River Course

Job Tasks/Duties

• Produces and provides premier food items while providing quality service to our members and guests
• Cooks and portions meals while ensuring proper presentation of the plating of each menu item to be served
• Sets up service units with needed items
• Ensures that assigned work areas and equipment are clean and sanitary
• Affords assistance to the Sous Chef in maintaining security and safety in the kitchen
• Maintains a neat and professional appearance
• Sets up, maintains and breaks down prep cook station
• Adheres to state and local health and safety regulations
• Prepares, cooks and portions meals while ensuring proper presentation of the plating of each menu item to be served
• Affords assistance in the development and creation of menus to maintain or exceed established criteria, paying special attention to seasonal availability
• Stores leftover food appropriately, inventories and maintains stocks of food and supplies; receives food and supplies, unpacks and stores in the appropriate location
• Affords assistance in maintaining orderly, clean and sanitary conditions for food preparation equipment, cooking and serving utensils and the kitchen work areas
• Affords assistance with other duties as assigned by Sous Chef

Qualifications

• A knowledge and passion for the culinary arts
• At least two years of experience as a Line Cook
• A valid driver's license and reliable transportation

Benefits

• Medical
• Dental
• Vision
• Short Term and Long Term Disability
• 401(k)
• Life Insurance
• Accident Insurance
• Telehealth
• Health/Dependent care spending account
• Wellness program
• Generous paid time off including 12 vacation days, 6 sick days and 9 paid holidays per year