Line Cook

Line Cook The Belle Haven Club Greenwich, CT Job Details Full-time $22

• $24 an hour 17 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Paid sick time Qualifications Industrial food slicers Grilling Sautéing Kitchen knives English Culinary Arts Bachelor's degree Managing kitchen staff

Full Job Description Position/Title :

Line Cook Reports To :

Executive Chef, Sous-Chef FLSA Status:

(Hourly or Salary)

Hourly Salary Range:

$20

• 22/ hr.

Hours/Days:

Wed

• Sun 9 am
• 2:30 pm/ 5
• 10 pm (Memorial Day
• Labor Day Tues
• Sun same hours.

)

Status:

Full Time |

Yearly Position Summary:

As a Line Cook Chef you would be overseeing the culinary operations on the hotline by following Club standards and procedures. Responsible for managing the food production and quality control for all meat, fish, fowl, and other food items prepared in the hot kitchen. Also responsible to create exceptional cuisine for the Hot Line kitchen section of A La Carte and banquet menus as well as for other food and beverage outlets. Take care of all physical aspects of Hot Line kitchen operation, supervision, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.

Line Cook Duties and Responsibilities:

Oversee the consistency of various preparations within the Hot Line kitchen to ensure quality product and adherence to standard recipes. Prepares all Hot Line food according to recipes, guidelines and standards set by the Executive Chef or Club standards. Ensures that the assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events. Always keep all refrigeration, equipment, storage and working areas clean, working conditions to comply with health department regulations. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of products, checking on portion control, especially in specific cuts of meat, to maintain quality product. Delegates and assists in preparing Hot Line food items like Proteins, starches, Vegetables, Sauces, etc. Prepares daily requisitions for supplies and food items for production. Prepare all dishes following recipes and yield guides. Properly label and date all products to ensure safekeeping and sanitation. Effectively communicate with other chefs and service staff to full fill and address any issues or needs requested by guests. Plan, prepare and set up to provide quality service and product to all outlets requiring items from Hot Line kitchen. Collaborate with the Executive Chef in menu development and implementation of A La Carte Menus. Monitors waste and over production, as well as utilizing leftovers, ensures proper rotation and quality control. Maintain complete knowledge of and comply with all departmental policies, procedures, and standards. Maintain complete knowledge of correct maintenance and use of equipment. Performs general cleaning tasks using standard Club cleaning products as assigned to adhere to health standards. Establish and oversee the production of bulk foods for supported outlets. Utilize established company control procedures for food cost, labor cost, and food quality. Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas. Assist Executive Sous chef in overseeing weekly and monthly inventories, and ordering of food and supplies. Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in A La Carte Menus and banquet menus. Assists Executive Chef in monitoring training of new employees to help them achieve higher status. Assists Executive Chef in monitoring and enforcing Company and Departmental safety policies, Health Department Standards and all other applicable. Attend daily and weekly kitchen meetings to keep Line cook staff informed and updated on current events and Club activities. Effective communication, leadership, and conflict resolution skills. Perform all other job-related duties as requested by the management.

PHYSICAL REQUIREMENTS

1.

Sitting:

Occasionally. Padded office chair, seat with back for break and meals. 2.

Standing/walking:

Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, etc.

Crouching:

Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves, retrieve items from ovens. 3.

Stooping:

Frequently. Lifting, demonstrating, and training cooking techniques, putting supplies away, retrieving items from ovens. 4.

Twisting:

Frequently. Answering the telephone, cooking food, place or retrieving supplies, product, performing line positions. 5.

Climbing:

Occasionally. Retrieve product, stairs. 6.

Balancing:

Occasionally. Carrying supplies, products, working near hot equipment. 7.

Leg/foot use:

Occasionally. With kitchen equipment. 8. Reaching (overhead/extension): Frequently. Working the line, reaching for objects, supplies. 9. Handling /

Grasping:

Frequently. Supplies, knives, slicer, utensils, sauté pans, tuning on the water faucets. 10. Fingering /

Feeling:

Frequently. Spices, foods. 11.

Pushing/pulling:

Average weight: Occasionally. Racks, carts with products weighing 5-100 pounds.

Maximum weight:

Occasionally 100 pounds, rarely up to 200 pounds. 12.

Lifting / carrying:

Average weight; occasionally. Product, supplies weighing 1 to 35 pounds.

Maximum weight:

Frequently. 50 pounds.

ENVIRONMENTAL SETTING

1.

Safety requirements:

Adhere to company, property, and department safety standards and procedures. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures must be followed. Maintain security of kitchen and display knowledge of safe operation of kitchen and kitchen equipment while maintaining the level of safety required and exhibited by OSHA requirements. 2.

Exposures:

Changing Temperatures (72-110 degrees F), slippery floors, bacteria in foods, noise, and vibrations. 3. Operation of equipment / tools / vehicles: All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, Char grill, etc.

Prerequisites:

Working knowledge of the fundamentals of cooking. Working knowledge of knives and knife skills. Working knowledge of kitchen equipment like cryovac, slicing machine, juicer, small wares etc. Work varied shifts, including weekends and holidays.

Education:

Bachelor's degree in Culinary or Culinary diploma or equivalent with experience. Effectively communicate in English, in both written and oral forms. Basic computer knowledge and experience in using inventory systems preferred.

Experience:

At least 2 years of Culinary Management experience in a full-service, structured dining establishment.

Job Type:

Full-time Pay:

$22.00

• $24.

00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid sick time Paid time off Vision insurance

Work Location:

In person