Job description

Line Cook

Department: Kitchen

Reports to: Executive Chef, Kitchen Manager

Purpose:

The Line Cook’s primary responsibility is for the proper preparation and presentation of all hot appetizers and entrees. He assures that all items are prepared as specified by the Chef’s recipes and policies. Availability, reliability, punctuality, great attitude, organizational skills along with promoting teamwork with the co-workers is a requirement. Follows policies and procedures set forth by the Executive Chef. Must have California’s food certificate card. AM-PM Positions Open.

Job Knowledge and Essential Duties:

• Cooking and preparing all menu items in accordance to the Executive Chef’s standards
• Prepare basic components of each dish on our menu using our proven recipes
• Prepares all A la carte orders to the menu per the guest requests
• Follows proper plate presentation and garnish set up for all dishes
• Stocking and maintaining sufficient levels of food on the line
• Work with a team of cooks to do portion prep work for other shifts when needed
• Monitor product freshness and rotate out the old product based on a schedule created by the Club
• Maintaining a clean and sanitary work environment
• Adheres to the Club, state and local health and safety regulations

Education/Experience: Some high school/college education preferred; or 2-3 years related experience or training.

Language Skills: May be required to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job

Mathematical Skills: Basic math skills required.

Reasoning Ability: Problem-solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests.

Physical Demands: Frequently stands, walks, constantly turning and reaching, constantly performing precision work with hands and fingers. Long hours spent on feet. Occasionally sits, climbs, balances stoops, kneels, crawls or crouches. Occasionally lifts up to 25 to 50 pounds. Be able to handle the heat for long period of time.

Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus.

Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobart mixers, refrigeration systems, etc. Occasionally works in outdoors.

Certificates/Licenses: Food Handlers Card

Skill and Ability Preferences Culinary schooling may be required.

Offered Benefits and Employee Perks:

Full Time

Structured Schedule

Medical, Dental and Vision Benefits

Company sponsored Life Insurance benefits

Paid Vacation and Sick Time

8-Paid Holidays

401(k)

Nationwide corporate discounted rates for hotel accommodations

Employee discounts for golf programs and restaurants

Year-round employee events

Employee recognition programs

Benefit Conditions:

• Waiting period may apply

Work Remotely

• No

Job Type: Full-time

Pay: $21.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Rancho Palos Verdes, CA: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• High school or equivalent (Preferred)

Experience:

• Cooks: 1 year (Preferred)
• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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