The Bel-Air Bay Club has earned the prestigious Distinguished Club Award from the Distinguished Clubs of the World award program and is recognized as providing an experience found only at the finest clubs. We have been established since 1928 and are actively seeking experienced Line Cooks who possesses energy, efficiency and excellent skills in a high volume, team environment. Currently, we are seeking a qualified candidate to fill a Full-Time role. Work week is regularly Wednesday - Sunday afternoons to evenings depending upon the event calendar business demands and season. Full-Time benefits are listed below.
The overall responsibility for the Line Cook is to produce a constant high-quality product with speed and confidence combined with at least 3 years of culinary experience in an upscale environment, resulting in excellent customer satisfaction. We welcome qualified applicants.
Essential functions:
Prepares meals within guidelines of menu(s), dietary requirements, standards of appearance, taste, temperature and quality standards.
Prepare, maintain and monitor quality control for hot and cold foods including but not limited to meat, fish, fowl, sauces, stocks, seasonings, vegetables, fruits, salads.
Prepares member, guests and staff food orders in timely and efficient manner.
Visually inspect all food sent from kitchen to Server and ensure plates are clean and appetizing.
Proactively communicates any food issues to Executive Chef or Executive Sous Chef
Practice correct food handling and food storage procedures according to federal, state, local and company regulations.
Position duties may include any other tasks as deemed necessary by managers in order to fulfill the obligations of the club.
Benefits - Full Time
Health insurance, medical, dental and voluntary vision
Basic and voluntary Life Insurance
Up to 8 Paid Holidays
2 weeks Vacation
6 Paid Sick Days
401(k) (when eligibility is met)
Employee Scholarship Program (when eligibility is met)
Employee Referral Bonus
Employee Discount in Gift Shop
Employee Assistance Program
Complimentary Parking and Meal for every shift worked
Qualifications:
ServeSafe Certified.
3-5 years as an experienced cook in grill and sauté stations combined.
Culinary School graduate or student attending for at least 1 year.
Demonstrated diversified culinary skill, techniques and training.
Ability to work with maximum speed, accuracy, efficiency and attention to detail.
Knowledge of clean kitchen maintenance, proper storage of food, HACCP policies and food equipment safety procedures.
Ability to read ticket orders with modifications, comprehend recipes, compute basic mathematical calculations.
Reading, writing and oral proficiency in English.
Ability to function as team player.
Able to work under pressure in a fast-paced environment.
Reports to: Executive Chef
Department: Food & Beverage
FLSA status: Non-Exempt, Hourly
Physical Demands
Able to stand for long hours, bending, lifting and reaching over.
Ability to use hands, fingers, handle or feel objects, tools or controls.
Ability to reach with hands and arms, balance, stoop, talk or hear.
Occasionally lift and or move up to 40 lbs.
Vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
Satisfactory auditory abilities are required.
Environmental Factors
The employee is exposed to working around kitchen equipment and machinery, cleaning chemicals, degreasers, smoke, fumes, high temperatures, cold temperatures and above normal noise levels.