Line Cook at The Alotian Club Roland, AR
DescriptionThe primary purpose of the Line Cook is to understand and complete the daily preparation/production/presentation of all necessary food items according to menus, chef instructions, and/or mis en place lists.
Culinary team member tasked with maintaining highest food quality and sanitation standards.
Skills/Knowledge/AttributesoConsults with chefs to establish necessary prep for daily business levels and banquet activities.
oEvaluates food products to assure quality standards are attained and to minimize food and supply waste.
oPrepares menu items according to specification or recipe while maintaining food safety and HACCP standards.
oDaily replenishment of all food items necessary to the culinary operation for menu service or banquet events.
oOrganizes prepared items relevant to the menu in a manner to make them ready for the shift service.
oPrepares assists and maintains employee meal program during the allotted time period.
oEngages in a la carte menu service utilizing portion control and presentation standards to provide the highest quality food service as expected.
oProper cleaning and sanitation of all areas in kitchen before, during and after menu service.
oReceiving, organization and storage of provisions into kitchen areas using a practice of the FIFO method.
oInvolved with inventory controls including physical counting, orderliness, and reconciliation.
RequirementsOther Duties and ResponsibilitiesoMaintains a safe, clean and organized work environmentoKeeps up-to-date on Club policies and proceduresoPerforms other duties deemed necessary by managementQualificationsoRelevant experience of 1 year or more in a restaurant, hotel, or golf club settingoCulinary degree or apprenticeship preferredWork EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Able to lift and carry a minimum of 50 lbs.
with correct posture.
Must be able to work continually standing and walking during a shift.
Position requires flexibility in scheduling and ability to work nights/weekends/holidays as becomes necessary.
Occasional off-site duties in catering may be requested.
Appropriate knife and culinary skills to complete tasks with an emphasis on the highest level of quality.
Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is most always required to walk and work with hands and arms, lift up to 50 pounds and/or drive a golf cart.
The employee is most always required to talk and/or hear.
The employee is constantly required to use their vision to perform an activity such as but not limited to:
preparing food items, restocking product and cleaning and or resetting his or her work station.
PM20.
Estimated Salary: $20 to $28 per hour based on qualifications.
Culinary team member tasked with maintaining highest food quality and sanitation standards.
Skills/Knowledge/AttributesoConsults with chefs to establish necessary prep for daily business levels and banquet activities.
oEvaluates food products to assure quality standards are attained and to minimize food and supply waste.
oPrepares menu items according to specification or recipe while maintaining food safety and HACCP standards.
oDaily replenishment of all food items necessary to the culinary operation for menu service or banquet events.
oOrganizes prepared items relevant to the menu in a manner to make them ready for the shift service.
oPrepares assists and maintains employee meal program during the allotted time period.
oEngages in a la carte menu service utilizing portion control and presentation standards to provide the highest quality food service as expected.
oProper cleaning and sanitation of all areas in kitchen before, during and after menu service.
oReceiving, organization and storage of provisions into kitchen areas using a practice of the FIFO method.
oInvolved with inventory controls including physical counting, orderliness, and reconciliation.
RequirementsOther Duties and ResponsibilitiesoMaintains a safe, clean and organized work environmentoKeeps up-to-date on Club policies and proceduresoPerforms other duties deemed necessary by managementQualificationsoRelevant experience of 1 year or more in a restaurant, hotel, or golf club settingoCulinary degree or apprenticeship preferredWork EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Able to lift and carry a minimum of 50 lbs.
with correct posture.
Must be able to work continually standing and walking during a shift.
Position requires flexibility in scheduling and ability to work nights/weekends/holidays as becomes necessary.
Occasional off-site duties in catering may be requested.
Appropriate knife and culinary skills to complete tasks with an emphasis on the highest level of quality.
Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is most always required to walk and work with hands and arms, lift up to 50 pounds and/or drive a golf cart.
The employee is most always required to talk and/or hear.
The employee is constantly required to use their vision to perform an activity such as but not limited to:
preparing food items, restocking product and cleaning and or resetting his or her work station.
PM20.
Estimated Salary: $20 to $28 per hour based on qualifications.
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