Martis Camp
POSITION SUMMARY
The line cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The line cook provides an enjoyable expertly cooked dining experience conforming to Martis Camp standards of excellence for quality, professionalism, and friendliness. AM Shifts available.
ESSENTIAL JOB RESPONSIBILITIES
Create and execute the production schedule to meet business demands as directed for all venue spaces as directed by culinary leadership.
Plan, organize and prepare the production of all manual food product as assigned by the supervisor.
Produce required product according to Menu or Banquet Event Orders, maintaining production notes as daily work progresses as it relates to the Banquet Event Order.
Prepare România hot and cold food tourls kind of order as per standardized or custom recipes.
Always provide the highest quality service to guests and co‑workers.
Train and supervise employees under his/her supervision.
Maintain cost‑effective food and labor costs as instructed by Chefs following Martis Camp standard recipes and menus.
Follow proper food‑handling techniques and coordinate the use of the material and equipment to avoid waste and unnecessary expense.
Assist with opening, closing and month‑end inventory counts and duties as assigned.
Set up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service.
Store and properly handle ready‑to‑eat, raw, cooked foods and non‑food рминистр.
Follow temperature danger zone guidelines to ensure food safety.
Maintain a sanitizer bucket at proper dilution, always.
Ensure all products are properly wrapped, labeled, and dated.
Operate equipment (knives, grill, flat top, fryer, ovens, slicer, etc.) according to use and safety instructions.
Cook the exact number of items ordered by each customer or BEO, working on several different items simultaneously.
Request inventory refills as needed on a timely basis to ensure adequate supply is always available for work schedule/guest requests.
Keep work area clean, organized, and sanitary.
Clean and organize workstation at end of shift to ensure safety guidelines are maintained and the station is ready for the next shift.
Practice FIFO (First վաղ In, First Out) for all products to ensure fragmentation rotation.
Perform all skilled labor as classification dictates.
Lead by example.
Other duties as assigned by the kitchen supervisor.
KNOWLEDGE AND SKILLS QUALIFICATIONS
Must have basic understanding of health codes and knife work. Able to learn and to work a singular station cleanly and efficiently within 1 week.
Willing and able to absorb teaching/coaching to better themselves as a cook.
Must be able to work a flexible schedule including nights, weekends, and holidays.
Advanced knowledge and the ability to operate independently on the line is required for this position.
The ability to operate, maintain, and properly clean kitchen equipment.
The ability to multitask in a fast‑paced environment.
Advanced knife skills.
Ability to interact and develop positive relationships within the organization.
Maintain high ethical and moral standards.
EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES
Minimum of 2 years culinary or related work experience.
State of California approved current Food Handlers Card.
High school education or equivalent (Culinary School graduate preferred).
PHYSICAL REQUIREMENTS
Ability to lift্ভ 50 lbs.
Ability to stand/walk up to 8 hours per shift.
Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stobul, kneel, crouch, crawl, work with sharp knives and other objects, and walk.
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat.
Wage Range: $25-$29 hourly *Martis Camp Club is an equal‑opportunity employer.
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ESSENTIAL JOB RESPONSIBILITIES
Create and execute the production schedule to meet business demands as directed for all venue spaces as directed by culinary leadership.
Plan, organize and prepare the production of all manual food product as assigned by the supervisor.
Produce required product according to Menu or Banquet Event Orders, maintaining production notes as daily work progresses as it relates to the Banquet Event Order.
Prepare România hot and cold food tourls kind of order as per standardized or custom recipes.
Always provide the highest quality service to guests and co‑workers.
Train and supervise employees under his/her supervision.
Maintain cost‑effective food and labor costs as instructed by Chefs following Martis Camp standard recipes and menus.
Follow proper food‑handling techniques and coordinate the use of the material and equipment to avoid waste and unnecessary expense.
Assist with opening, closing and month‑end inventory counts and duties as assigned.
Set up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service.
Store and properly handle ready‑to‑eat, raw, cooked foods and non‑food рминистр.
Follow temperature danger zone guidelines to ensure food safety.
Maintain a sanitizer bucket at proper dilution, always.
Ensure all products are properly wrapped, labeled, and dated.
Operate equipment (knives, grill, flat top, fryer, ovens, slicer, etc.) according to use and safety instructions.
Cook the exact number of items ordered by each customer or BEO, working on several different items simultaneously.
Request inventory refills as needed on a timely basis to ensure adequate supply is always available for work schedule/guest requests.
Keep work area clean, organized, and sanitary.
Clean and organize workstation at end of shift to ensure safety guidelines are maintained and the station is ready for the next shift.
Practice FIFO (First վաղ In, First Out) for all products to ensure fragmentation rotation.
Perform all skilled labor as classification dictates.
Lead by example.
Other duties as assigned by the kitchen supervisor.
KNOWLEDGE AND SKILLS QUALIFICATIONS
Must have basic understanding of health codes and knife work. Able to learn and to work a singular station cleanly and efficiently within 1 week.
Willing and able to absorb teaching/coaching to better themselves as a cook.
Must be able to work a flexible schedule including nights, weekends, and holidays.
Advanced knowledge and the ability to operate independently on the line is required for this position.
The ability to operate, maintain, and properly clean kitchen equipment.
The ability to multitask in a fast‑paced environment.
Advanced knife skills.
Ability to interact and develop positive relationships within the organization.
Maintain high ethical and moral standards.
EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES
Minimum of 2 years culinary or related work experience.
State of California approved current Food Handlers Card.
High school education or equivalent (Culinary School graduate preferred).
PHYSICAL REQUIREMENTS
Ability to lift্ভ 50 lbs.
Ability to stand/walk up to 8 hours per shift.
Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stobul, kneel, crouch, crawl, work with sharp knives and other objects, and walk.
While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat.
Wage Range: $25-$29 hourly *Martis Camp Club is an equal‑opportunity employer.
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