Line Cook Job
Attire: Strict Dress Code: plain white chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos)
Wear black non-slip shoes
Bring a hat
Bring your knives
MUST COMMIT TO Friday - Sunday. Appearance is Strict. Will be turned away without the following dress code. Strict Dress Code: plain white chef coat, chef black pants, non-slip shoes, knife set, black hat (no logos). MUST sign in and out on timesheet to be paid. Event may run longer (be flexible!)
Parking available, not free
A line cook role refers to a back of house worker whose primary responsibility is to keep the tempo of the restaurant flowing during service.
Line Cook's responsibilities:
Gathers all supplies and small wares needed to prepare food.
Prepares meats, seafood, vegetables and other items required for a la carte and special function purposes.
Prepares all food using standard Club recipes in accordance with Club standards.
Ensures meat is produced to quality standards of Club recipes.
Serves items in accordance with established portion and presentation standards.
Ensures that food products are used on a timely basis.
Keeps station and cooking equipment clean.
Uses food preparation equipment according to manufacturers' instructions.
Prepares or assists in preparing employee meals.
Sets up, maintains and breaks down cook station.