Job Description

• Prepares, or directly supervises, the daily preparation of soups, sauces, foods, etc. for all member service a la carte operations
• Assumes responsibility for the quality and consistency for all member a la carte outlets including but not limited to restaurant lunch service, restaurant dinner service and seasonally pool service.
• Assists the Executive Chef/Sous Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production
• Assumes complete charge of the kitchen in the absence of the Executive Chef/Sous Chef
• Assists Executive Chef/Sous Chef with supervision of employees, sanitation and safety, menu planning, and related production activities
• Consistently maintains standards of quality, cost, eye appeal, and flavor of foods
• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club
• Prepares menus, cost menus and performs other duties as assigned by the Executive Chef/Sous Chef
• Personally works in station assigned by the Executive Chef/Sous Chef
• Responsible for receiving and storage of food purchases
• Assist the Executive Chef/Sous Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis.
• Must be able to be cross trained in every aspect of the kitchen
• Apply to all aspects of daily operating routine, the Company Values of Statesville Country Club
• Attend all required departmental, training and general meetings
• Assist other employees whenever possible Reports to Executive Chef/Sous Chef Job Specifications
• Ability to get along with others
• Highly service oriented, posses exemplary personal skills and be well organized
• Must maintain a professional appearance at all times
• Be able to understand and have to the potential to achieve employee and departmental goals
• Be able to be punctual and prepared for each day Internal Qualifications
• Adhere to all Statesville CC and departmental policies and procedures
• Present a well-groomed, professional appearance at all time while on property.
• Complete in-house orientation program, which includes all policies and procedures as per the manual and employee handbook External Qualifications Culinary Degree or Minimum 3 years of experience Physical Demands Must be able to lift 50lbs Must be able to work 45 hrs a week Must be able to stand for long periods of time

Job Type:

Full-time Pay:

From $18.00 per hour

Benefits:

401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance Application Question(s): Do you have a minimum of at least 3 years' experience working in a Line Cook position or higher?

Experience:

Culinary:

3 years (Required) Kitchen management: 1 year (Preferred)

Work Location:

In person