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Form of workDEPARTMENT:Kitchen JOB TITLE: Line Cook REPORTS TO:Executive Chef, and Executive Sous Chef COMPENSATION:Hourly (Non Exempt Status) BENEFITS:Full Benefits: Medical, Dental, Vision, Paid Vacation & Sick Time, 401K (w/ match), Golf Privileges, Free Shift Meals, Yearly Bonus. This position requires working week-ends and holidays during peak season (May through September). Who you are: You are comfortable demonstrating your culinary skills, and pride yourself on your superior communication skills.
You have a passion for your contribution to the Member experience every time they come to the restaurant, or an event. You can align yourself with our company culture, where we persistently make it our goal to foster partnership between our staff and our management team, to provide an authentic, consistent, and outstanding experience for every one of our Members and their Guests. You have 3+ years of culinary food service experience, in a private club or fine dining atmosphere.
You crave a new experience in the Food & Beverage industry, where you are always encouraged to grow and succeed in the world of hospitality. Who we are: Burning Tree Country Club is, first and foremost, a private golf club that places high importance on the creation of an open and family oriented environment. The club was founded in 1962.
Our amenities include an 18-hole golf course which has hosted US Open Qualifiers and Met PGA events, an 8-lane 25-meter pool with a diving well, Har-Tru tennis courts, a platform tennis complex, and multiple member and event dining options. We have active junior programs in golf, tennis and aquatics and offer a summer camp. We take pride in our daily ala carte service, as well as our first class events created by our Events & Banquets Team.
Our Food & Beverage department incudes various a la carte outlets (indoors and outdoors; i.e. The Grille Room, Founders Bar, Patio and Salons, catering to all members and guests needs according to established rules and etiquette. ESSENTIAL JOB FUNCTIONS Execute menu items from start to finish including preparation of ingredients, butchery of proteins, cooking and plating of menu items.
Maintain cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas. Performs food preparation work for cooking, including seasoning. Measure and mix ingredients according to recipe.
Grills and sauted meats, fish, vegetables and other foods. Observes and tests foods being cooked by tasting, smelling and piercing. Portion food on serving plates.
Responsible for following food safety and physical safety policies at all times, while utilizing personal protective equipment (PPE) required by management. PERFORMANCE EXPECTATIONS Ability to work under pressure in a fast-paced environment. Must be organized and a problem solver Be courteous, maintain a professional attitude and act professionally throughout service no matter how busy you are.
Comply with all BTCC HACCP policies and procedures. Comply with all company safety and risk management policies and procedures. Participate in regular safety meetings, safety training and hazard assessments.
May perform other duties and responsibilities as assigned JOB QUALIFICATION STANDARDS Education and Experience: Previous line cook experience in a high volume, upscale catering facility or restaurant required Knowledge and Skill Requirements/Specialized Courses and/or Training: Well versed in Culinary Terms and kitchen equipment. Well rounded in various line cook positions and roles (Prep, Line and Hot line production in particular). Good working knowledge of food preparation.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fraction, and decimals. Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving standard situations.
Language and Communication Skills: Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Must be able to communicate & interact professionally with all members & employees.
Physical, sensory and motor demands: While performing the duties of this position, Employee is regularly required to stand, walk and talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls, and reach with hands and arms; and climb or balance. The employee is occasionally required to stoop, kneel,crouch, and tasteand smell.
The employee must regularly lift and or move up to 10 Lbs and occasionally lift and / or move up to 25 pounds. Specific vision abilities required in this job include close and distance vision.
