Line Cook - Entry Level

The line cook is excited to be here, he/she looks forward to developing his/hers culinary skills and is eager to learn new techniques and procedures.

The Line Cook is well presented, clean, neat and is ready to work on time for every shift, is respectful of his supervisor and the rest of the team. He/She works in a methodical manner, clean, neat and organized, moving around with purpose and sense of urgency, finishing his/hers tasks on time while following proper procedures, respecting the recipes and standards set by the chefs and chef de partie.

The Line cook volunteers to do more, and is always seeking opportunities to learn something new. He/She participates in the creative process bringing ideas to the table for features and menu items.

The line cook is a team player, he/she supports the rest of the team when needed and offers help to all. He/She supports the maintenance of all areas of the kitchen, making sure it is all clean and neat as well as maintaining his/her station up to par,

The line cook is seeking for an opportunity to excel, hone his/her culinary skills and develop his/her ability to further advance, setting the foundations and creating a path to evolve into a lead cook.

Position Summary:

Prepare items required for work station according to par sheets or instructions from the Chef on duty or other superiors. Prepare all assigned products in work station during service. Prep special food items as assigned by the Sous Chef or other superiors. This is a non-exempt, hourly position.

Essential Job Functions: *including but not limited to*

• Maintain a clean, sanitary environment to ensure compliance with local and state health codes
• Prepare all food according to recipes and guidelines established by the Executive Chef
• Enforce and abide by all established country club policies pertinent to kitchen operations
• Assist with preparation of other food products as needed
• Prepares or assist in preparing employee meals as needed
• Perform other appropriate tasks as assigned by Executive Sous, Banquet Sous or Executive Chef

Preferred Education and/or Experience:

Requires a Safe-Serve Certificate.

Physical Demands:

This position requires sitting, standing, walking, kneeling/squatting, bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least forty pounds. Must be able to stand and work in a hot, humid and sometime loud environment for long periods of time. Must be able to work quickly and accurately in a fast paced kitchen environment.

Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work expected to be performed for this role at San Antonio Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of other employees. This job description does not state or imply that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other job-related duties when requested by their supervisor, in compliance with federal and state laws. Listed requirements are representative of minimum levels of knowledge, skills and abilities to perform this job successfully. Employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an "at-will" basis.