Saute & Banquet prep

Position Overview:

Springfield Country Club is seeking an experienced and motivated Saute & Grill Line Cook to join our culinary team. The ideal candidate will have experience working in a fast-paced kitchen environment, specifically in broil, sauté, grill and pantry stations. The Line Cook will be responsible for preparing and executing high-quality dishes in accordance with the club's standards while maintaining cleanliness and organization within their designated area.

Key Responsibilities:

Broil Station:

Prepare and cook a variety of broiled meats, poultry, and seafood to order. Ensure precise cooking times and temperatures to meet customer preferences. Monitor inventory of broil station supplies and communicate needs to management. Sauté

Station:

Prepare and cook sautéed dishes, including meats, vegetables, and sauces. Ensure the correct plating and garnishing of each dish for consistency and presentation. Coordinate with other line cooks to ensure timely service during high-volume periods.

Pantry Station:

Prepare cold appetizers, salads, and garnishes. Assemble and plate dishes accurately and quickly, ensuring all components are fresh and properly portioned. Maintain a clean and organized pantry station, ensuring that all ingredients are stored properly and prepared in advance.

General Responsibilities:

Maintain a clean, organized, and safe kitchen environment following health and safety standards. Follow all Springfield Country Club's recipes and presentation guidelines. Ensure that all orders are prepared in a timely manner and meet the club's standards for quality and presentation. Communicate effectively with other kitchen staff and front-of-house team to ensure smooth service operations. Maintain proper sanitation practices, including the regular cleaning of kitchen tools, equipment, and workstations. Assist in inventory management, including receiving deliveries, checking quality, and maintaining stock levels. Perform additional duties as assigned by the Executive Chef or Sous Chef.

Qualifications:

Proven experience as a Line Cook, specifically in broil, sauté, grill or pantry stations in a high-volume kitchen environment. Knowledge of cooking techniques, kitchen equipment, and food safety regulations. Ability to work efficiently and effectively under pressure in a fast-paced environment. Strong attention to detail and a passion for culinary excellence. Excellent communication and team collaboration skills. Ability to stand for extended periods and lift up to 50 lbs as required. Flexibility to work evenings, weekends, and holidays as necessary.

Preferred Qualifications:

Culinary degree or formal training is a plus. Previous experience in a country club or fine dining setting is preferred. Experience with advanced cooking techniques and kitchen equipment.

Source:

Hospitality Online