Savannah Country Club
Line Cook
Reports to: Sous Chef
Classification:
Supervises: No supervisory duties are included in this position.
Education and/or Experience
- n
- High School diploma or GED. n
- At least three months related experience or training. n
- Must become familiar with all kitchen equipment and machinery. n
Job Knowledge, Core Competencies and Expectations
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- Must have the knowledge of basic culinary fundamentals. n
- Must use precautions to avoid burns from hot fat and grease, but should be familiar with treating such injuries should they occur. n
- Knowledge of and ability to perform required role during emergency situations. n
Job Summary (Essential Functions)
Place items required for workstation according to par sheets or instructions from Sous Chef. Prepare products assigned to workstation during service.
Job Tasks/Duties
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- Prepares meats, seafood, vegetables and other items required for line and special function purposes. n
- Carefully follow standard recipes when pre-preparing and preparing all items. n
- Uses food preparation equipment according to manufacturers’ instructions. n
- Cleans workstation. n
- Returns unused food products to proper storage areas. n
- Assists with preparation of other food products on serving line as needed. n
- Consistently uses safe and sanitary food handling practices including those related to personal hygiene. n
- Returns soiled food preparation utensils and other small wares to the proper areas. n
- Makes recommendations for maintenance, repair and upkeep of the fry area and equipment. n
- Attends kitchen staff meetings. n
- Completes other appropriate tasks as assigned by the Sous Chef. n
Licenses and Special Requirements
- Food safety certification.
Physical Demands and Work Environment
- n
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. n
- Push, pull or lift to 50 pounds. n
- Continuous repetitive motions. n
- Work in hot, humid, and noisy environments. n