Position: Seasonal Beach Kitchen Line Cook

Type: Seasonal (Wednesday, May 21st - Saturday, September 6th)

Department: Culinary, Seasonal Beach Staff

Reports To: Lead Line Cook, Executive Sous Chef & Executive Chef

Primary Job Function:

• Line cook will be responsible for working on the line at our Beach Kitchen. Primary responsibilities setting-up kitchen line efficiently and preparing/executing menu items in accordance with recipes/directives outlined by upper management, possessing a positive attitude with an ability to work and cooperate with coworkers efficiently and effectively as a team, and demonstrating and upholding employee compliance with the club’s departmental policies and procedures.

Minimum Requirements:

• Relevant culinary qualification and experience in a club, hotel, resort or high-volume restaurant.
• Ability to follow standardized recipes.
• Servsafe Certification preferred.
• Excellent communication skills, both written & verbal.
• Consistently aspires to fulfill our core company values.
• Must have line cook experience related to a seasonal club beach operation.
• Ability to easily adapt to organizational and environmental changes.
• Must be flexible to working days, early mornings, evenings, weekends, and holidays. Shift will mostly be AM with a couple dinners & events throughout the season.
• Report to work at the scheduled time, neatly groomed, and in compliance with company Dress Code Policy.

Additional Tasks/Responsibilities:

• Accountable for member satisfaction by ensuring C.C. F’s food standards of quality and timeliness are met.
• Communicate positive/negative membership feedback regarding food items to upper management.
• Demonstrate exemplary work ethic, technique, and productivity as a team member, and assisting others when necessary.
• Possess above average knife skills, as well as proficiency in varying cooking techniques, saucier and butchery.
• Assist in training of new employees when necessary.
• Determine proper cooking times, temperatures and methods.
• Willing to assist at Main Club when necessary or dictated by business levels.
• Ensure proper holding and rotating techniques for storage, taking necessary steps to avoid losing or wasting product.
• Maintains cleanliness and organization in all work areas.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Willing and timely execution of other duties as delegated by leadership.

Physical Requirements:

• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods.
• If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels.
• Ability to use sharp knives safely and proficiently.
• Ability to operate gas fired and electric ranges and ovens, steam kettles, broilers, tilting pan, deep fryer, slow roaster, grill, grinder and chopper, slicer, scales, mixers and potato peeler safely and proficiently.
• Ability to perform repetitive tasks with accuracy.
• Ability to lift, carry, pull and push up to 50 lbs. intermittently throughout a shift.
• Ability to read, write and communicate effectively in English, both written and verbal.
• May be exposed to mechanical, electrical, chemical and fume hazards.
• No visible tattoos, visible body piercing or unnatural hair color or hairstyles per company.

Compensation:

*Dependent on a proven track record with verifiable references

$18 - $24

Compensation Details

Compensation: Hourly ($18.00 - $24.00)

End-of-Season Bonus

*Based on Seasonal Performance

Job Type: Seasonal

Pay: $18.00 - $20.00 per hour

Shift:

• Evening shift
• Morning shift