As a Line Cook at CCN, you will be expected to produce and oversee consistency within the cold food preparation station while executing recipes and maintaining a standard for all food such as proteins, salads, dressings, sliced proteins, cold menu items, desserts and employee meals. Line Cook is responsible for creating and preparing platters and food displays for events, as well as overseeing continental breakfast. They should be able to use various cooking equipment for prep and à la carte service and they must maintain food safety and sanitation to health code and CCN standards. The Line Cook must ensure all ingredients and final products are up to CCN standards and are the freshest products available while presenting, garnishing and arranging final dishes and plates. It is important to inform the Head Chef of any food-related problems immediately in order to ensure Member satisfaction.
Kitchen Employees’ Essential Duties and Responsibilities
Create exceptional cuisine for CCN Members, guests, and employees.
Ensure that all assigned work is properly complete, and that food is prepared in a timely manner for à la carte service and events.
Visually inspect, taste, select, and use only food items of the highest standard in preparation for all menu items.
Properly label and date all products to ensure safekeeping and sanitation.
Ensure the proper storage and handling of products, checking on quality, food safety, portion size and preparation.
Maintain a clean, safe, and organized work area with regard to utensils, equipment, and dishes.
Clean and sanitize work areas and equipment daily and weekly.
Collaborate with the Head Chef in menu development and implementation.
Monitor waste and over-production and utilize leftovers ensuring proper rotation and quality control.
Perform general cleaning tasks using standard cleaning products and adhere to local health code standards.
Responsible for assisting Executive Chef in maintaining overall cleanliness and equipment maintenance in all Food and Beverage areas.
The Ideal Candidate
Has a positive attitude.
Has a goal to be a Head Chef/Executive Chef in future years.
Highly organized and pays high attention to detail.
Has the ability to multi-task and prioritize the importance of duties.
Enjoys providing a high level of service.
Is passionate about food.
Anticipates member and coworker needs.
Exhibits good judgement and integrity.
Is a thoughtful communicator.
Is committed to our team’s success - both in the front and back of the house.
Qualifications
Previous Line Cook experience. Fine dining or private club experience preferred.
Knowledge of cooking techniques.
Excellent communication skills, articulate speech, and ability to read tickets.
Ability to lift 30 pounds.
Available weekends, weekdays, and holidays throughout our peak season.
Well-groomed and neatly presented.
Ability to communicate and follow instructions.
You are comfortable working in both indoor and outdoor environments.
Expected Compensation & Benefits
Enjoy golfing privileges at our 18-hole championship course.
Uniforms are provided by the Club.
Employees are eligible for our generous holiday bonus program provided by CCN’s Members.
On-site housing available for eligible employees.