LINE COOK- POSITION DESCRIPTION SUMMARY

Responsible for set-up, food preparation, organization, sanitation, and production of food and beverage items, as well as closing and storage for individual workstation. Responsible for completing all daily and weekly cleaning assignments. Must be able to work successfully as part of a team.

ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES

1. Responsible for set-up and executing of daily par/prep and organization of individual daily workstation.

2. Preparation of and storage of all food items necessary to operation of station in adherence with ClubCorp quality standards.

3. Communicate with Exec Chef and Sous Chef when special products are needed or having problems with food quality or presentation.

4. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Chef which are produced within ClubCorp's quality standards guidelines.

5. Maintaining proper cooking techniques for station items as designated by Chef(s).

6. Creative garnishing of all plates at every meal.

7. Upkeep of items used by others, such as condiments, dressings, salsas, soups, etc.

8. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.

9. Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.

10. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.

11. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.

OTHER ACCOUNTABILITIES

Because of the fluctuating demands of the Club's operation, it may be necessary that each Employee 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.

1. Accordingly, you may be expected to perform other tasks as needed or as directed.

2. Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

3. Be able to multi-task and work at an efficient pace to keep up with business needs.

4. Be able to follow instructions well as directed.

5. Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals.

6. Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely.

7. Attendance at daily line-up and participating as requested.

8. Wearing a CLEAN and neat uniform that follows property uniform standards daily.

REPORTING RELATIONSHIPS

1. Reports Directly To: Executive Chef

2. Also Works For: Sous Chefs, Lead Cook, F&B Director, Restaurant Managers, Private Events Director

3. Other Positions Reporting to This Supervisor: Other kitchen personnel

4. Directly Supervises: n/a

5. Indirectly Supervises: n/a

DIMENSIONS WORK EXPERIENCE: 1-2 years kitchen experience preferred

EDUCATION: High school diploma preferred.

CERTIFICATION/LICENSE: Health Card preferred

PERFORMANCE STANDARDS: Ability to communicate and follow instructions.

WORKING CONDITIONS/ENVIRONMENT: Extreme temps, potential long hours standing, high noise level and fast paced

Job Type: Full-time

Pay: $15.00 - $18.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical setting:

• Bar
• Casual dining restaurant

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Night shift
• Overtime
• Weekend availability

Ability to commute/relocate:

• Gilbert, AZ 85298: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cook: 1 year (Required)

License/Certification:

• Food Handlers Card (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)

Work Location: One location

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