A Line Cook is responsible to support the management in the successful production of raw and/or cooked food products for culinary operations at Bishops Bay Country Club. Position will be engaged in the safe and efficient preparation utilizing various cooking techniques and equipment, i.e. Station set up, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry and may include sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by our membership & guests, as well as other duties as assigned by management.
High School Diploma or GED required. College Degree or Culinary Arts Degree is Helpful.
Position requires 2 (two) years’ experience in the Food Service Industry as a line cook or similar position.
Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests.
The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight) as defined by hiring management.
Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines.
Required to comply with safe and hazard free work environment practices stipulated in BBCC, County/State/Federal Department of Health and OSHA policies, procedures and regulations.
Position requires employee to be at least 18 years of age.
Position requires scheduling flexibility, may be required to work weekends, holidays, or overtime, based upon scheduling and business needs.