Part-Time Line Cook - Westfield Country Club

About the role

The Cook is responsible for performing a variety of commercial kitchen duties including setting up workstation, prepping food, cooking, cleaning, stocking at various/assigned office locations including organization’s facilities. The role prepares food to the exact specifications of the Chef. The role works as part of a culinary team under the supervision of a chef or kitchen manager and supports food preparation, cooking, plating, and maintaining a clean and organized work environment. This is a part time role with an estimated 25 hours per week.

Responsibilities

• Performs Line Cook duties including setting up workstation, prepping food, cooking, cleaning, stocking and preparing food to the exact specifications of the Chef.
• Cleans station and assists with kitchen cleanup including disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.
• Assists in operating dish machine when necessary.
• Prepares ingredients by washing, chopping, and measuring them according to recipes and menu requirements.
• Assists with the overall food preparation process, including peeling, cutting, marinating, and seasoning.
• Plates and garnishes dishes to enhance their visual appeal, paying attention to details such as proper portioning, arrangement, and use of appropriate garnishes.
• Assists in maintaining a clean and organized kitchen workspace and adheres to hygiene and sanitation standards, including proper food handling, storage, and cleaning of utensils, equipment, and work surfaces.
• Manages cooking times efficiently to ensure timely delivery of orders and coordinates with other kitchen staff to ensure a smooth workflow and timely execution of dishes.
• Monitors the quality and freshness of ingredients used in food preparation and takes proactive measures to maintain food quality and consistency.
• Assists in monitoring and replenishing kitchen supplies, ingredients, and inventory, and notifies the appropriate person when supplies need to be ordered.
• Collaborates with other members of the culinary team, including chefs, sous chefs, and kitchen staff, to ensure effective communication, teamwork, and smooth kitchen operations.

Qualifications

• 0 – 2 years of experience in Kitchen Management, Cooking or a related field.
• High School Diploma or General Education Diploma (GED) and/or commensurate experience.

Behavioral Competencies

• Collaborates
• Communicates Effectively
• Customer Focus
• Decision Quality
• Nimble Learning

Skills

• Knife Skills
• Culinary Techniques
• Food Preparation
• Cooking Methods
• Recipe Adherence
• Menu Planning
• Understanding of Kitchen Equipment and Utensils
• Time Management
• Food Safety and Sanitation Practices
• Inventory Management
• Culinary Creativity