Job Details

*Position Title: Line Cook*

*
Reports to:* Executive Chef, Executive Sous Chef, Sous Chef(s)
*FLSA Status: *Hourly, Non-exempt

*
JOB SUMMARY*
The Line Cook position is responsible for cooking and prepping a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club s standard recipes using a variety of equipment and utensils according to the daily prep list.

*
ESSENTIAL DUTIES INCLUDE, but are not limited to*

* Take inventory of all items required for station set-up and determine those items that require preparation.
* Prepare items according to standard recipes.
* Coordinate and time orders with other kitchen operations.
* Requisition items needed to produce menu items.
* Notify Culinary Management TEAM of expected shortages or issues that arise.
* Ensure that assigned work areas and equipment are clean and sanitary by using sanitation buckets.
* Set-up, maintain, break down and clean prep cook station and other areas of the kitchen that require this action.
* Cover, date and neatly store all leftover products that are re-usable in accordance to proper food storage Cooked over Raw Product .
* Make recommendations for maintenance, repair and upkeep of the line prep area and equipment.
* Close the kitchen properly using the closing checklist.
* Follow the weekly Railroad Cleaning Schedule .
* Attend kitchen staff meetings and offers suggestions for improvements.
* Assist with other duties as assigned by Culinary Management TEAM.

*
EDUCATION AND/OR EXPERIENCE*

* High School diploma or GED.
* Currently enrolled or successful completion of a two-year course at culinary school.
* A minimum of two years of experience in kitchen preparation and cooking.

*
JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS*

* Working knowledge of culinary equipment and standard procedures
* Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club meeting the guidelines of the DHEC.
* Ability to work as part of team in a fast-paced environment
* Ability to follow directions, verbal and written
* Knowledge of and ability to perform required role during emergency situations

*
LICENSES AND CERTIFICATIONS*

ServSafe food safety certification.

*
PHYSICAL REQUIREMENTS*

* Must be able to remain in a stationary position for long periods of time
* Must be able to move about the kitchen to access and use equipment and items needed for recipes
* Must be able to identify items needed from established recipes
* Frequent positioning of self to reach stock
* Occasional lifting and carrying of items up to 50 lbs.
* Involves working in a kitchen environment with some exposure to heat, humidity, and noise.

_
Greenville Country Club management has designed this job description to present the key duties and requirements necessary to achieve the job s results. It is not intended to be a comprehensive list of all duties, responsibilities, and qualifications. Management reserves the right to change, rescind, add, or delete the functions of this position at any time._