Line Cooks

We would love for you to join our culinary team and be a part of this exciting time with new leadership in our Food and Beverage operations. The Club has a new General Manager and a new management team that are focusing on building a positive culture. We look forward to hearing about your talents and how they will help enhance our member experience here at the Club.

The Line Cook is responsible for:

* Report directly to Executive Chef (EC), Sous Chef (SC) and shift supervisor (SS).
* Maintain high standards of food preparation, storage & presentation
* Proper labeling & rotation of product in cold or dry storage
* Utilize "Waste Sheets"
* Proper requisitioning of product when applicable
* Assist in development of menu items, specials, and special events for Dining Room service in conjunction with supervisory staff.
* The proper preparation of all menu items for scheduled station(s)
* Overall cleanliness of his/her station as well as common areas (coolers, freezers, dry storage) and equipment in work area(s).
* This includes proper use of chemicals (MSDS provided)
* Conducts oneself in a safe manner in all things
* Heavy lifting may be required in excess of 50 lbs. Please seek assistance before lifting something that is too heavy for one person
* Professional interactions with *ALL* staff
* Any additional tasks assigned by supervisors which include SS, SC, and EC including food prep, cleaning projects, etc.
* Food Production requirements:
* At the beginning of his/her shift, each cook will gather, in a timely fashion, all food and non-food items necessary for assigned station as well as any product requested for common use.
* At the end of each shift, each cook will provide a thorough prep list for the station he/she worked needed for the next day.
* Understands & uses recipes when applicable
* Produces the correct amount of mise en place for daily use, with as little waste of time and product as possible.
* Checks with supervisors for any special items needed
* Produces all food to proper doneness and seasons correctly.
* Communicates well with others:
* Uses dry erase boards for product communication
* Uses house phones properly, professionally & courteously
* Food inventory. At the end of each month, LAF cooks are required to inventory their assigned work station. Sheets are provided, training is provided.

Job Types: Full-time, Part-time

Benefits:
* 401(k)
* 401(k) matching
* Dental insurance
* Health insurance
* Paid time off
* Vision insurance
Schedule:
* Day shift
* Holidays
* Monday to Friday
* Night shift
* Weekends

Work Location:
* One location

Work Remotely:
* No