Line Cook | Pete Dye River Course

McConnell Golf•Radford, VA

19h

About The Position

Pete Dye River Coure is seeking a Line Cook/BOH to join our team. This position will prepare items required for work station according to par sheets or instructions from Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Also maintanes cleanliness of work stations, and all aspects of kitchen, including dish pit. 100% team player required. Pete Dye River Course is a McConnell Golf Property. To learn more about the club, please visit our website at ___________. To learn more about McConnell Golf, please visit www.mcconnellgolf.com.

Requirements

High School diploma or GED.
At least six months related experience or training.
Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.
Knowledge of and ability to perform required role during emergency situations.
Food safety certification.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment.

Responsibilities

Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned.
Carefully follows club’s standard recipes when pre-preparing and preparing all items.
Properly assembles all tools and utensils needed to accomplish job duties.
Prepares or assists in preparing employee meals.
Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor.
Uses food preparation equipment according to manufacturers’ instructions.
Returns unused food products to proper storage areas.
Uses safe and sanitary food handling procedures including those relating to personal hygiene.
Maintains and cleans work station and equipment.
Disposes of trash and food-preparation waste at the end of shift.
Returns soiled food preparation utensils and other small wares to the proper areas.
Makes recommendations for the maintenance, repair and upkeep of the sauté area and equipment.
Attends staff meetings and offers suggestions for improvements.
Performs other appropriate tasks assigned by supervisor.