Crossing Creeks Country Club Line Cook

Line Cook

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Job Description

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Department: Restaurant

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Reports To: Back House Manager

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Classification: Non-Exempt

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Position Goals

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This job description for the Line Cook at Crossing Creeks Country Club provides criteria for the evaluation of the Line Cook position. The Line Cook at Crossing Creeks Country Club is responsible for working directly with customers by greeting, learning about their preferences, answering questions, recommending menu items, and preparing and serving beverages and food. The Line Cook will strive to create a welcoming and enjoyable atmosphere for customers while maintaining the bar inventory, cleanliness, and ensuring compliance regulations are met.

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Duties & Responsibilities

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Under the direction of the Back House Manager, the Line Cook at Crossing Creeks Country Club will be responsible for, but not limited to:

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1. Cleaning and sanitizing work areas, equipment, utensils, and dishes

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2. Checking and ensuring the quality and freshness of ingredients and final products

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3. Preparing food and ingredients including but not limited to: measuring, weighing, mixing, accompaniments, garnishes, rinsing, chopping, peeling, and cutting

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4. Baking, grilling, steaming, and boiling meats, vegetables, fish, poultry, and other foods

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5. Operating kitchen equipment such as broilers, ovens, grills, and fryers

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6. Following preparation guide and provided recipes, cooks, and prepares various entrees, vegetables, sandwiches, and other menu items

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7. Offering and serving correct portions to comply with Crossing Creeks Country Club standards

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8. Setting up workstation with sufficient product & utensils and prepares cooking & food holding equipment to ensure station is ready for meal service

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9. Preparing food in advance as indicated

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10. Arranging eye-appealing, tasty food items following recipes provided for preparation

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11. Completing food temperature checks for each meal

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12. Tasting all food items prepared to ensure quality meets expectations

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13. Completing preparation records and stores food items properly at close of meal service

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14. Maintaining standards for sanitation in cleanliness and working order of work area, utensils, equipment, and other areas by following standards for “clean as you go” and scheduling routine cleanings

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15. Assisting in maintaining organized storage of dry goods, refrigerated and frozen products

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16. Assisting in proper labeling, dating, and rotating of products in dry storage, coolers, and freezers

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17. Assisting in cooking, preparing, and servicing of food for special events when required

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18. Taking necessary precautions and follow correct procedures for lifting and bending

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19. Complying with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits

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20. Ensuring that all food preparation and assembling is done in accordance with established procedures

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21. Multitasking and allocating time appropriately for multiple different orders

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22. Communicating to supervisor when equipment or systems are not working properly or of any safety hazards

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23. Understanding of unique and complementary flavor pairings

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24. Having a thorough understanding and knowledge of all food items on the menu

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25. Showing leadership and direction with co-workers and other staff members

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26. Adhering to and ensuring compliance with Crossing Creeks Country Club policies, procedures, and customer service standards

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27. Other duties as assigned

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On Duty Behavior

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1. Staff members may not recreate (play sports, swim, golf, racquet sports, etc.) while on duty

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2. Alcohol consumption is not permitted while on duty

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3. Smoking/vaping is not permitted while on duty; smoking/vaping is only allowed in designated area whilst “clocked out” on approved break

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4. Members and guests are not to see or interpret staff as being overly attentive to their phones and/or personal electronic devices

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5. No loitering; non-members and non-registered guest are not permitted to be loitering with staff

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General Responsibilities & Expectations

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1. Completing daily responsibilities upon arrival and prior to departure of shift (cleaning, stocking, organizing, etc.)

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2. Maintaining a safe and clean working environment by complying with procedures, rules, and regulations; adhering to any policies and procedures

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3. Promoting a positive work environment by communicating appropriately and effectively with members, guests, and co-workers

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4. Being a valuable teammate at all times, especially when asked to help with other tasks and/or other duties

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5. Maintaining a professional appearance including wearing designated Crossing Creeks shirt when on duty

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6. Good personal hygiene per company policies

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7. Adhering to the guiding principles and policies set forth by Crossing Creeks Country Club

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8. Adhering to facility, department, CCCC safety policies and procedures to include incident reporting

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9. Adhering to Emergency Preparedness Program and participates in disaster drills as appropriate

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10. Maintaining professionalism in job performance and practice

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11. Communicating needs through the proper chain of command

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12. Displaying integrity and honesty

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13. Maintaining a positive attitude towards members, guests, and co-workers

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14. Contributing to meeting the mission and goals of Crossing Creeks Country Club

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Position Requirements

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The requirements for employment as Line Cook Staff with Crossing Creeks Country Club are:

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1. Displays a positive attitude and passion for Crossing Creeks Country Club

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2. Customer service experience

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3. Critical thinking skills; ability to work autonomously and make efficient use of time and resources

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4. Excellent communication skills, both verbal and non-verbal, that offers highest level of compassion to all members, guests, and staff; ability to communicate in a non-aggressive manner under pressure

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5. Strong interpersonal skills, impeccable organizational skills, and time management skills

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6. Meeting performance expectations and holding oneself accountable for all actions

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7. Integrity and responsibility

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8. Flexibility to meet scheduling demands of department

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9. Able to work unsupervised; willingness to take an initiative and ability to work as a team member/independently to perform job responsibilities and meet deadlines with accuracy and attention to detail

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10. Ability to have good judgement

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11. Adaptability to ongoing changes

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12. Ability to work as a team

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13. Takes initiative and always looks for ways to help flow efficiently

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14. Remain current with all organization policies, procedures, and systems

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15. Demonstrated competency of position responsibilities and requirements within 90 days, as evaluated by Supervisor

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16. Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness

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17. Knowledge of food preparation, production, standard kitchen equipment, food safety and sanitation

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18. Knowledge of food handling techniques and various cooking methods

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19. Knowledge of safety and sanitation rules and practices

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20. Knowledge of fire safety procedures

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21. Ability to work in a high volume, high stress environment

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22. Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.

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23. Computer literacy

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24. Maintain TABC/food handling license requirements

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25. Ability to read, write, and speak the English language

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Education/Experience

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• TABC / Food Handling license required
• Previous proven working experience as a Cook

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Physical Demands

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• Requires full range of body motion
• Standing and maneuvering independently and safely around work area
• Standing and walking for extensive periods of time
• Eye-hand coordination
• Pushing and pulling
• Climbing (ascending and descending)
• Bending / Stooping / Crouching / Crawling
• Tasting / Smelling
• Using arm, leg, and back muscles for extended periods
• Occasionally lifts and carries items weighing greater than 50 pounds
• Requires corrected vision and hearing to within normal range
• Requires working under moderate physically, mentally, and emotionally stressful conditions
• Working irregular hours
• Frequently use of hands and fingers
• Potential for cuts and bruises

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Work Environment

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• Both environmental conditions; you will work both inside and out, including inclement weather
• Exposure to wet and/or humid conditions
• Atmospheric conditions: fumes, odors, dust, mists, gases, or poor ventilation
• Extreme cold
• Extreme heat
• Loud and noisy
• Moving mechanical parts
• Frequently ahs hands in hot soapy water and/or cleaning and sanitizing chemicals
• Working with hazardous chemicals
• May be required to work in narrow aisles or passageways
• Frequently required to talk and/or hear