Line Cook (Seasonal May/October 2019)
Prepare food in accordance with club recipes and standards.
Prepares all required items.
Sets up service units with needed items.
Serves items in accordance with established portions and
presentation standards. Notifies Sous Chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Assists the Sous Chef in maintaining security and safety in the kitchen.
Maintains a neat professional appearance and observes personal cleanliness rules at all times.
Sets up, maintains and breaks down prep cook station.
Requisitions items needed to produce menu items.
Adheres to state and local health and safety regulations.
Covers, dates and neatly stores all leftover products that are
reusable. Maintains the highest sanitary standards.
Assists with other duties as assigned by Sous Chef.
While primarily an indoor job, must be able to work at outdoor
locations on occasion, walking on uneven surfaces.
Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended
period of time. Able to sit, stand, twist, bend, push, pull, walk, on a regular
basis for periods of up to 8 hours or more per day.
Must be able to frequently lift and carry up to 25 lbs.
& occasionally lift, carry, push & pull up to 50 lbs.
Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally.
Must be able to twist and bend frequently, and squat
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Location/Region: Burnsville, NC