Line Cook - Full-time / Part-time

Line Cook

FLSA Status – Non-Exempt

1. Job Summary
   1. Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
   2. Because of the fluctuating demands of the Club’s operations, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

1. Job Tasks (Essential Functions)
   1. Sets up stations according to restaurant guidelines.
   2. Prepares all food items as directed in a sanitary and timely manner.
   3. Follows recipes, portion controls, and presentation specifications as set by the restaurant.
   4. Restocks all items as needed throughout shift.
   5. Cleans and maintains station in practicing good safety, sanitation, organizational skills.
   6. Has understanding and knowledge to properly use and maintain all equipment in station.
   7. Proper knife skills.
   8. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
   9. Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef at any time.
   10. Completes other appropriate assignments made by the Executive Sous Chef, Sous Chefs and/or Executive Chef.

1. Minimum Requirements
   1. Education – High School diploma/GED or experience is a plus
   2. Language Skills – English, Spanish is a plus
   3. Physical Requirements
      1. Stand – 100% of the time
      2. Walk – 100% if the time
      3. Sit – 0% of the time.
      4. Use hands/fingers to handle/feel – 100% of the time
      5. Reach with hands/arms - 100% of the time
      6. Climb or balance – Only when necessary
      7. Stoop, kneel, crouch, crawl – occasionally
      8. Talk/hear – must be able to communicate with managers and staff
      9. Taste/smell – 100% of the time
      10. Weight Lifted/force exerted – Up to 25 pounds
   4. Visual Requirements – must be able to see
   5. Work Environment
      1. Wet or humid conditions – up to 50% of the time
      2. Work near moving mechanical parts – up to 50% of the time
      3. Work in high precarious places – NA
      4. Fumes or airborne particles – NA
      5. Toxic or caustic chemicals – NA
      6. Outdoor weather conditions – Occasionally
      7. Risk of electrical shock – possibly

1. Reports to
   1. Executive Chef
   2. Executive Sous Chef
   3. Sous Chefs

1. Supervises
   1. No supervisory duties are included in this position.