Job Description
The core responsibility of the part-time line cook prepares, seasons, and cooks’ soups, meats, vegetables, and other food items for guest consumption in accordance with the Banquet BEOs and A la Carte. This Culinarian can perform line duties in the Cold Kitchen/Line and Hot Kitchen/Line which enables this person to perform in all aspects in the Kitchen to include both Banquet and A la Carte dining.
Ideal for candidates with full-time jobs and would like to make extra money. Ideal for students too!
Starting pay: $16.00/hr
Position / Hours
Monday to Thursday
Cook 6:00 am -2:30 pm Cold Food Production Cook 6:00 am -2:30 pm Cook 2:00 pm-10:00 pm Cold Food Production Cook 2:00 pm -10:30 pm Banquet Cook 2:00 pm-10:00 pm
Next steps:
If the position above excites you, apply today!
Essential Duties and Responsibilities:
Cuts, trims, bones, and prepares all menu products on the menu as directed by the Executive Chef. Prepare all food items, sauces, garnishes, and plates for service to foodservice outlets. Prepares quality food items for all banquets and private events. Ensure maximum efficiency, acceptable quality, and minimum waste at all times. Performs other duties as assigned by the Executive Chef or Sous Chef. Responsible for the satiations and cleanliness of its station. Perform other duties as requested, such as executing special member requests and cross-training.
Specific Job Knowledge, Skills, and Abilities:
Requires good communication skills, both verbal and written. Excellent working knowledge of accepted standards of sanitation. Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts, and portion size. Must be able to demonstrate good hand-eye coordination in preparing and composing good items standing for a sustained period of time.
Education and/or Experience:
High School diploma Experience in private club/hotel/fine dining operations Two to five years or more related hotel and/or fine dining / culinary experience and/or training; or equivalent combination of education and experience.
Certificates, Licenses, Registrations:
Food safety certificates such as ServeSafe Certification
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