Newport Beach Tennis Club
At Cliff Drysdale Tennis, we believe our Associates are our greatest strength and competitive advantage. Whether you are looking to take your career to the next level or have a long-standing passion for hospitality and customer service, there’s an exciting new opportunity for you at Newport Beach Tennis Club in Newport Beach, California. Engage with guests from all over, providing a first-class experience and dedicated service they will carry with them long after they’ve left our premises.
Ideal candidates are highly dependable, team-oriented, and able to take direction with at least 1-2 years of cooking experience in a fast-paced environment. The Line Cook will assist the Chef and Kitchen Manager in preparing food for all culinary outlets on the property, including but not limited to kitchen sanitation, cleanliness, preparation, and delivery. This position requires adhering to all procedural guidelines established by the Food Service and Safety Department.
Ideal candidates have flexible schedules with availability to work weekends and holidays, as needed. This includes competitive compensation.
Compensation: $17.00 - $22.00 per hour
Responsibilities
Assumes 100% responsibility for quality of products served
Assists Chef/Kitchen Manager with set-up and preparation of food items for all food outlets on the property
Carefully follows standard recipes while preparing all assigned items
Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory
Understands how to properly use and maintain the equipment
Performs necessary clean-up and sanitation maintenance activities for all food preparation and storage facilities as directed by the Chef/Kitchen Manager
Helps distribute food and supplies throughout the food outlets
Cleans food production, holding and serving equipment when needed
Assists with product receiving and/or storage of products
Full compliance with the Department of Health regulations
Performs other duties as assigned by supervisor or manager
Education and Experience Requirements
1-2 years of cooking experience
Minimum education: High School (or equivalent) Diploma
Experience in managing and upholding a safe working condition
Understanding of safety, sanitation, and food handling procedures
Dependable and able to work well in a fast-paced, team environment
Ability to take direction
Working Conditions
Physical activity including long periods (6-8 hours) of standing, walking, bending, and scooping
Regularly reaching with arms and hands
Occasionally lifting up to 30 lbs.
Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment, and clean food service areas
Specific vision abilities include close, distance, color, peripheral vision, and depth perception
Moderate to loud noise level
Work extended hours during events and holiday season
Work weekends and holidays
Qualifications Skills Behaviors Motivations Education Experience Licenses & Certifications Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Ideal candidates are highly dependable, team-oriented, and able to take direction with at least 1-2 years of cooking experience in a fast-paced environment. The Line Cook will assist the Chef and Kitchen Manager in preparing food for all culinary outlets on the property, including but not limited to kitchen sanitation, cleanliness, preparation, and delivery. This position requires adhering to all procedural guidelines established by the Food Service and Safety Department.
Ideal candidates have flexible schedules with availability to work weekends and holidays, as needed. This includes competitive compensation.
Compensation: $17.00 - $22.00 per hour
Responsibilities
Assumes 100% responsibility for quality of products served
Assists Chef/Kitchen Manager with set-up and preparation of food items for all food outlets on the property
Carefully follows standard recipes while preparing all assigned items
Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory
Understands how to properly use and maintain the equipment
Performs necessary clean-up and sanitation maintenance activities for all food preparation and storage facilities as directed by the Chef/Kitchen Manager
Helps distribute food and supplies throughout the food outlets
Cleans food production, holding and serving equipment when needed
Assists with product receiving and/or storage of products
Full compliance with the Department of Health regulations
Performs other duties as assigned by supervisor or manager
Education and Experience Requirements
1-2 years of cooking experience
Minimum education: High School (or equivalent) Diploma
Experience in managing and upholding a safe working condition
Understanding of safety, sanitation, and food handling procedures
Dependable and able to work well in a fast-paced, team environment
Ability to take direction
Working Conditions
Physical activity including long periods (6-8 hours) of standing, walking, bending, and scooping
Regularly reaching with arms and hands
Occasionally lifting up to 30 lbs.
Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment, and clean food service areas
Specific vision abilities include close, distance, color, peripheral vision, and depth perception
Moderate to loud noise level
Work extended hours during events and holiday season
Work weekends and holidays
Qualifications Skills Behaviors Motivations Education Experience Licenses & Certifications Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr