Job Summary
The Lead Line Cook position is a working hourly position responsible for the proper preparation and execution of food service in our outlet kitchens according to S&CC standards. The Lead Line Cook acts as the filler while on shift. Filling in various aspects of the operation. Example: Lunch Shift, Outlet Peak Service, Banquet, Pantry Etc. Maintaining the standards set forth by the club for its dining program.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Coordinates with Executive Chef/Sous for daily responsibilities
- Ensures all opening tasks are completed prior to opening
- Properly stocks designated area for service, including basic utensils, par stock items, plates, and all food related items for an efficient service period
- Preps and executes given dishes on prescribed station in a clean and efficient manner
- Directly assists in assigned position
- Executes and ensures that the highest standards are maintained on each station during his/her shift and service
- Maintains outlet par levels daily rotating stock to maintain the freshest available foods for the membership
- Cooks all items when ordered in a timely and organized manner
- Always present in his/her shift
- Prepares meats, vegetables, starches, sauces, etc. and accompanying garnishes for assigned area
- Requisitions supplies needed to produce food components properly and efficiently
- Covers, dates and neatly stores all food components for station
- Sets up, maintains and breaks down outlet as prescribed by Sous chef
- Notifies Executive Chef in advance of all expected shortages
- Ensures that all areas, workstations and equipment are clean and sanitary throughout the work shift
- Adheres to state and local health and safety regulations
- Maintains the highest Food Quality and sanitary standards
- Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
- Closes the kitchen properly using the closing checklist.
- Completes other duties as assigned