Full-Time Line Cook
Posted on Sep 26, 2024 by Feather Sound Country Club
Clearwater, FL
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
Line Cook:
Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating. Will play a key role in contributing to our member and guest dining experience.
Prep Cook:
A prep cook is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized.
Responsibilities:
Line Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Cook and prepare menu items in cooperation with the rest of the kitchen staff
Assist in preparation and execution of event food service
Answer, report and follow Executive and Sous Chef’s instructions and direction
Clean stations and properly store food items
Stock and maintain inventory of all food storage areas
Ensure that food is presented simultaneously, in high quality and in a timely manner
Comply with sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers
Prep Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Washing, chopping and sorting ingredients like fruits, vegetables and meats
Measuring quantities of seasonings and other cooking ingredients
Labeling and stocking all ingredients on easily accessible shelves
Clean stations and properly store food items
Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
Assist in preparation and execution of event food service
Comply with sanitation regulations and safety standards
Answer, report and follow Executive and Sous Chef’s instructions and direction
Maintain a positive and professional approach with co-workers
Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers
Qualifications:
Requirements:
Line CookStrong organizational, interpersonal, and communication skills.
Portray a high degree of professionalism at all times.
Numeracy skills.
Ability to multi-task.
Adaptability and appreciation of diversity.
Accuracy and attention to detail.
Sense of urgency.
Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
High energy level.
Two (2) years of experience in country club, fine dining, or event kitchen required.
Prep CookAll of the above, and
Keen understanding of industry-standard best cooking and preparation practices.
A clear understanding of cooking measurements.
Superior dexterity skills to operate cutting tools quickly and safely.
Environmental Factors/Physical Demands:
Work is performed in a restaurant environment both indoors and outdoors.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
Stands, sits, or walks for an extended period of time.
Subject to bending, reaching, kneeling, stooping, and lifting.
Position Type and Expected Hours of Work:
This is a full-time position with flexible days and hours including evenings, weekends, and holidays.
FS123
Line Cook:
Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating. Will play a key role in contributing to our member and guest dining experience.
Prep Cook:
A prep cook is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized.
Responsibilities:
Line Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Cook and prepare menu items in cooperation with the rest of the kitchen staff
Assist in preparation and execution of event food service
Answer, report and follow Executive and Sous Chef’s instructions and direction
Clean stations and properly store food items
Stock and maintain inventory of all food storage areas
Ensure that food is presented simultaneously, in high quality and in a timely manner
Comply with sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers
Prep Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Washing, chopping and sorting ingredients like fruits, vegetables and meats
Measuring quantities of seasonings and other cooking ingredients
Labeling and stocking all ingredients on easily accessible shelves
Clean stations and properly store food items
Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
Assist in preparation and execution of event food service
Comply with sanitation regulations and safety standards
Answer, report and follow Executive and Sous Chef’s instructions and direction
Maintain a positive and professional approach with co-workers
Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers
Qualifications:
Requirements:
Line CookStrong organizational, interpersonal, and communication skills.
Portray a high degree of professionalism at all times.
Numeracy skills.
Ability to multi-task.
Adaptability and appreciation of diversity.
Accuracy and attention to detail.
Sense of urgency.
Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
High energy level.
Two (2) years of experience in country club, fine dining, or event kitchen required.
Prep CookAll of the above, and
Keen understanding of industry-standard best cooking and preparation practices.
A clear understanding of cooking measurements.
Superior dexterity skills to operate cutting tools quickly and safely.
Environmental Factors/Physical Demands:
Work is performed in a restaurant environment both indoors and outdoors.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
Stands, sits, or walks for an extended period of time.
Subject to bending, reaching, kneeling, stooping, and lifting.
Position Type and Expected Hours of Work:
This is a full-time position with flexible days and hours including evenings, weekends, and holidays.
FS123
Reference: 202543734
https://jobs.careeraddict.com/post/95601909
Full-Time Line Cook
Posted on Sep 26, 2024 by Feather Sound Country Club
Clearwater, FL
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
Line Cook:
Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating. Will play a key role in contributing to our member and guest dining experience.
Prep Cook:
A prep cook is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized.
Responsibilities:
Line Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Cook and prepare menu items in cooperation with the rest of the kitchen staff
Assist in preparation and execution of event food service
Answer, report and follow Executive and Sous Chef’s instructions and direction
Clean stations and properly store food items
Stock and maintain inventory of all food storage areas
Ensure that food is presented simultaneously, in high quality and in a timely manner
Comply with sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers
Prep Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Washing, chopping and sorting ingredients like fruits, vegetables and meats
Measuring quantities of seasonings and other cooking ingredients
Labeling and stocking all ingredients on easily accessible shelves
Clean stations and properly store food items
Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
Assist in preparation and execution of event food service
Comply with sanitation regulations and safety standards
Answer, report and follow Executive and Sous Chef’s instructions and direction
Maintain a positive and professional approach with co-workers
Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers
Qualifications:
Requirements:
Line CookStrong organizational, interpersonal, and communication skills.
Portray a high degree of professionalism at all times.
Numeracy skills.
Ability to multi-task.
Adaptability and appreciation of diversity.
Accuracy and attention to detail.
Sense of urgency.
Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
High energy level.
Two (2) years of experience in country club, fine dining, or event kitchen required.
Prep CookAll of the above, and
Keen understanding of industry-standard best cooking and preparation practices.
A clear understanding of cooking measurements.
Superior dexterity skills to operate cutting tools quickly and safely.
Environmental Factors/Physical Demands:
Work is performed in a restaurant environment both indoors and outdoors.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
Stands, sits, or walks for an extended period of time.
Subject to bending, reaching, kneeling, stooping, and lifting.
Position Type and Expected Hours of Work:
This is a full-time position with flexible days and hours including evenings, weekends, and holidays.
FS123
Line Cook:
Responsible for preparation of food to the chef’s specifications; set up stations for menu production and assist in event prep and plating. Will play a key role in contributing to our member and guest dining experience.
Prep Cook:
A prep cook is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized.
Responsibilities:
Line Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Cook and prepare menu items in cooperation with the rest of the kitchen staff
Assist in preparation and execution of event food service
Answer, report and follow Executive and Sous Chef’s instructions and direction
Clean stations and properly store food items
Stock and maintain inventory of all food storage areas
Ensure that food is presented simultaneously, in high quality and in a timely manner
Comply with sanitation regulations and safety standards
Maintain a positive and professional approach with co-workers
Prep Cook:
Set-up and stock stations with all necessary supplies and prep items
Prepare food for service (soups, stocks, sauces, butchering meats, etc.)
Washing, chopping and sorting ingredients like fruits, vegetables and meats
Measuring quantities of seasonings and other cooking ingredients
Labeling and stocking all ingredients on easily accessible shelves
Clean stations and properly store food items
Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
Assist in preparation and execution of event food service
Comply with sanitation regulations and safety standards
Answer, report and follow Executive and Sous Chef’s instructions and direction
Maintain a positive and professional approach with co-workers
Completing all tasks, in order, on the prep list from the Executive Chef, Sous Chef, or other managers
Qualifications:
Requirements:
Line CookStrong organizational, interpersonal, and communication skills.
Portray a high degree of professionalism at all times.
Numeracy skills.
Ability to multi-task.
Adaptability and appreciation of diversity.
Accuracy and attention to detail.
Sense of urgency.
Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs.
High energy level.
Two (2) years of experience in country club, fine dining, or event kitchen required.
Prep CookAll of the above, and
Keen understanding of industry-standard best cooking and preparation practices.
A clear understanding of cooking measurements.
Superior dexterity skills to operate cutting tools quickly and safely.
Environmental Factors/Physical Demands:
Work is performed in a restaurant environment both indoors and outdoors.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.
Stands, sits, or walks for an extended period of time.
Subject to bending, reaching, kneeling, stooping, and lifting.
Position Type and Expected Hours of Work:
This is a full-time position with flexible days and hours including evenings, weekends, and holidays.
FS123
Reference: 202543734
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