Line Cook

Job Summary: To participate in the culinary program. To use current trends and preparations to prepare food for hotel guests in a friendly, clean and efficient manner. Inspiring and creating dishes that inspire golfers to dine in our restaurants, bar and patio area. More specifically, keep property clean; check daily needs for all food needed for your shift; requisition food as needed and report any food shortages to Supervisor; set up station for meal periods; be ahead of time for each breakfast, lunch and dinner shifts; properly rotate all food products (FIFO); store food in a neat, clean and sanitary manner; prepare and cook foods in proper portions, then plate and garnish as per specifications; take “Posi” tickets from servers and ensure that no food is given out without a ticket; pick up food orders from storeroom and store them in their proper areas; maintain a clean refrigerator and serving line; coordinate preparation work with the other cooks’ requests for sauces, soups, vegetables, meats, fish, etc.; ensure that all equipment is shut off before going off duty and all stations are broken down and clean; keep your work area well organized, stocked and clean; ensure that there are sufficient clean china and plate covers before each meal period (request assistance form Steward’s Department); and other duties as assigned by Kitchen Supervisor. Must be able to work fast and efficient, also in an organized manner; knowledge of basic food storage methods; knowledge of