Line Cook in Mobile, Alabama at COUNTRY CLUB OF MOBILE INC

Job Summary

The Line Cook prepares food in accordance with Club recipes and standards. This role has basic knowledge of health department requirements and maintains a clean, safe, and sanitary workplace.

Supervisory Responsibilities:

• None

Duties/Responsibilities:

• Prepares meats, seafood, vegetables, and other items required for line and special functions.
• Carefully follows stand recipes when pre-preparing and preparing all items.
• Uses food preparation equipment according to manufacturer’s instructions.
• Returns unused food products to proper storage areas.
• Assists with preparation of other food products serving line as needed.
• Consistently uses and follows state and local safe and sanitary food handling regulations and practices.
• Returns soiled food preparation utensils and other small ware items to the proper areas.
• Prepares items that are ordered in accordance with established portions and presentation standards, focusing on preparation, portion, and presentation.
• Notifies Sous Chef or Executive Chef of expected inventory and food shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists Executive Chef in maintaining security, safety, sanitation, and energy conservation.
• Maintains neat professional appearance and always observes personal cleanliness rules.
• Sets-up, maintains and breaks down prep cook station.
• Requisitions items needed to produce menu items.
• Covers, dates, and neatly stores all leftover products that are re-usable.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Attends all staff meetings.
• Follows CCM mission and values, including providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience.
• Other duties as assigned.

Required Skills/Abilities:

• Well-developed problem-solving skills and ability to develop conceptual alternatives.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing activities practices.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Clubs operations.
• Must be available for emergency and scheduled work requirements on evenings, weekends, or holidays.
• Must be available to work flexible shifts and overtime if necessary.

Education and Experience:

• High school diploma or equivalent. Associates degree in Culinary, a plus.
• Two years or more experience in Fine Dining establishments preferred.

Physical Requirements:

• Prolonged periods of time standing, walking stairs, frequent bending, crouching, kneeling and reaching.
• Must be able to lift up to 30 pounds at times, with or without accommodation.

(The Club offers the following benefits for Full-Time employees effective first of month following 60-days of full-time employment: health, dental, vision, employer-paid life, extra life, disability, critical illness, accident, 401k and paid time-off.)