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Line Cook/Grill Cook

Position Title: Grill Cook
Position Reports to: Director of Culinary Operations, Chef de Cuisine, Restaurant Chef
Employee Categories: Full Time, Year-Round; Benefit Eligible
FLSA Category: Non -Exempt; Hourly
The Grill Cook is responsible for three main areas over the course of an average day. These duties include production and service of a la carte dining rooms and preparation of staff dinner. Occasionally, the Grill Cook will also be called upon to assist with various Banquet preparation requests. Familiarity with lunch and dinner a la Carte menu items is required, in addition to attention to sanitation of work areas and positive interaction with all kitchen staff and dining room staff.
Primary Responsibilities include but not limited to
  • Maintain a high standard of professionalism through communication, work flow and appearance. Must be able to serve guest in a specific time limit and proficient manner.
  • Monitor station constantly for needed product
  • Work with Restaurant Chef or Chef de Cuisine to create dinner or lunch specials
  • Familiarize yourself with daily staff menu, and communicate any questions or needs with Restaurant Chef and Purchasing Manager.
  • Prepare PM staff meal daily and monitor proper storage of staff meal product on its designated shelf in the walk-in
  • Work with Staff Hall Attendant and give direction on preparing any vegetables, starch or soup
  • Check quality of station food prep. Restock and rotate food items based on freshness and quality.
  • Place product orders with lead line cook for next day deliveries.
  • Help to compose specials for respective dining areas.
  • Clean and sanitize station throughout the evening.
  • Complete a thorough cleaning of immediate station at the end of each shift. Assist coworkers in cleaning if necessary.
  • Monitor the preparation and par level of food products that are stored in bulk.
  • Clean and sanitize hot line in accordance with weekly and monthly cleaning lists.
  • Keep immediate supervisor advised of any maintenance issues. Follow weekly cleaning schedule (posted in each station).
  • Keep immediate supervisor advised of any maintenance issues. Follow monthly cleaning schedule (posted in each station).
  • Completely clean kitchen ‚ spring cleaning‚ .
Required Skills:
  • Minimum 3 years high volume line cooking experience required.
  • Previous country club experience a plus, but is not required.
  • Formal training from an accredited culinary institute or ACF certified apprenticeship under the direction of a Certified Executive Chef is preferred.
Specialized Knowledge/Licenses Required:
  • Should be proficient in basic knife skills, meat, vegetable and sauce fabrication. Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection ovens, steamer, robot coup, electric pasta machine, smoker and fryer.
  • Must contain healthy knowledge of food products, classical and modern preparations.
  • Serve Safe Certified. HACCP and First Aid preferred.
  • Should be knowledgeable of recipe development and execution.
Uniform Requirements:
  • Partial Uniform Provided. Chef Jacket, TCC Logo Hat and Black Pants
  • Employees is required to have black work shoes with non-slip sole.
Physical Requirements:
  • Stand for 8-10 hours.
  • Be able to tolerate hot and cold conditions on service line.
  • Must be able to kneel, bend over and stand up many times during a shift.
  • Must be able to lift up to 30 lbs.
  • Must be able to work at a rapid pace and, on occasion, needs to be able to lift heavy pots/pans. You will be working some long days, so it's very important to have the proper footwear to release the pressure off your back.
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