Line Cook 1 (Full Time and Part Time)

Job Summary:

Under the general guidance and supervision of the Chef de Cuisine, Line Cook 1 is expected to perform with an elevated understanding of culinary techniques, requiring minimal supervision. This role demands the ability to independently execute tasks and make sound decisions while maintaining CCR’s culinary standards

Duties/Responsibilities:

• Prepare food following CCR recipes and standards.
• Independently set up and stock service units with needed items.
• Serve items according to portion and presentation standards as defined by the Chef de Cuisine.
• Notify the Sous Chef or Chef de Cuisine of expected shortages or operational concerns.
• Maintain cleanliness and sanitation of assigned work areas and equipment.
• Demonstrate an advanced understanding of cooking techniques and flavor profiles.
• Support the Sous Chef in maintaining kitchen safety and security protocols.
• Set up and break down cooking stations.
• Requisition necessary items for menu execution and special items.
• Properly cover, label, and store reusable leftover products.
• Serve as a mentor to Line Cook 2 team members, assisting in their development.
• Act as a positive ambassador for the culinary department by demonstrating professionalism and leadership.

Required Skills/Abilities:

• Able to work at a rapid pace while maintaining attention to detail; ability to multi-task
• Prepares and serves food items consistent with Club standards
• Learn member names and personally recognize members and guests
• Be able to stand/walk for 8 hours; bend, push, pull; lift 30 lbs. 

Education and Experience: 

• Prior experience at a Golf Club or Country Club is preferred