Line Cook / Prep Cook Stonebridge Country Club - 4.0 Aurora, IL Job Details Temporary | Part-time | Seasonal | Full-time $20 - $24 an hour 4 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Employee discount Flexible schedule Referral program Paid sick time Qualifications Industrial food slicers Kitchen health and safety standards Food mixers Pre-cooking preparation Equipment safety procedures Kitchen knives Food service cleaning Food safety sanitizing procedures Oven and range use Coffee machines Kitchen stations Food steamers Full Job Description Job title:

Line Cook Department:

Back of the house Reports to:

Executive Chef & Sous Chef Supervises:

No supervisory responsibilities

Job Summary:

Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Functions:

Correctly prepare all food served following standard recipes and special diet orders. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved. Complete food temperature checks before service. Prepare and serve food for special functions as assigned. Sets up service units with needed items. Report necessary equipment repair and maintenance to supervisor. Sets up, maintains and breaks down prep cook station. Determines availability of supplies and food or approved substitutions in adequate time for preparation. Notifies Sous Chef of expected shortages. Assists the Sous Chef in maintaining security and safety in the kitchen. Requisitions items needed to produce menu items. Maintains neat professional appearance and observe personal cleanliness rules at all times. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation. Ensures a safe and sanitary work area and equipment at all times. Maintains neat professional appearance and observes personal cleanliness rules at all times. Comes to work with the proper uniform Store food properly and safely, marking date and items that are re-useable. Comply with established sanitation standards and personal hygiene. Adheres to state and local health and safety regulations. Observe proper food preparation and handling techniques. Ensures that food products are used before they spoil Responsible with Pantry Cook for preparing Employee Meal Serves items in accordance with established portions and presentation standards. Assist with other duties and responsibilities as assigned by Chef or Sous Chef. Job Requirements and Qualifications Training Requirements (licenses, programs, or certificates): Having the Certificate in Food Service Sanitation is a Plus.

Knowledge Requirements:

Must have the necessary skills to safely and efficiently operate the following equipment and machines used in the performance of this job: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. Knowledge of sanitary practices and the dangers of cross contamination. Must work well with others. Ability to work efficiently in high volume fast paced environments. Come in with an open and creativity will be embraced in this type of enviroment

Job Types:

Full-time, Part-time, Seasonal Pay:

$20.00 - $24.00 per hour

Benefits:

Dental insurance Employee discount Flexible schedule Health insurance Paid sick time Paid time off Referral program Vision insurance

Experience:

Cooking:

1 year (Preferred) restaurant: 1 year (Preferred)

License/Certification:

Food Handler (Preferred)

Work Location:

In person