Job Description
SPEND THE SUMMER IN BEAUTIFUL GOLDEN, BRITISH COLUMBIA!
The Line Cook position is designed to assist the Head Chef in maintaining and executing the golf club’s standards of quality in food preparation. They are responsible for assisting in the smooth execution and organization of all restaurant food operations as well as the delivery of amazing food & service for events and other F&B services the golf club offers. The Line Cook is an ambassador for the Golden Golf Club Brand.
The Line Cook reports to the Head Chef
Responsibilities Include:
Daily
- Assist Head Chef in running the kitchen to the golf club standards and operating practices
- Accurate execution of all restaurant meal periods and F&B services
- Works with the Head Chef and Assistant F&B Manager to update all FOH Staff with daily features, 86’d items and events upcoming
- When requested, assist in ordering of all produce/ dry/ frozen/ dairy/ protein or specialty needs for successful execution in the restaurant, events and other F&B services
- Recipe following and upkeep of recipe data base
- Uphold systems and standards of kitchen operations
- Accountable for supporting standards of cleanliness, timing, uniform, grooming, organization, production, food quality, and consistency
- As requested, assist Head Chef in accurately completing all food, chemical and kitchenware orders
- Maintain inventory on all food products
- Daily prep production of food
- Understand all kitchen positions, systems, and use of equipment
- Ensures high level of cleanliness
- Notify Head Chef of any repairs required to the kitchen equipment
- Assist Head Chef in supervision of equipment maintenance, including walk in and line fridges and freezers
- Following procedure for logging all fridge temperatures in a timely manner
- Conducts ongoing development of all Kitchen staff
- Responsible for various types of cookery, including, but not limited to, bread making, pastry, desserts, breakfast cookery, stock, soups, sauces, fish, meat, poultry, vegetables, salads, appetizers, entrées, hot line, banquets and hors d’oeuvres
- To ensure that the guests needs are always the priority
Weekly
- Assist Head Chef in developing menu’s based on client’s specifications and contracts
- Understand upcoming BEO’s
- Supports Head Chef in achievement of budgets in area of the kitchen labour, food costs and purchasing
- Understand how a food cost is achieved and how to trouble shoot irregular numbers
- As requested, assist Head Chef in new kitchen staff training
- Understand how a labor cost is achieved and how to trouble shoot irregular numbers
Monthly
- Assist Head Chef in accurately inventories food and reports cost with variances to the Director of Operations
Knowledge and Skills
- Communicate clearly and effectively, both orally and written
- Excellent planning and organizational skills
- Ability to work independently and with eagerness
- Ability to prioritize and manage time effectively and adapt to change
- Enjoy a challenge and have fun doing it
- Ability to create a work environment that encourages collaboration, contribution, creativity, frankness, honesty and shared respect
- Able to make positive decisions under pressure
Education and / or Experience
- Minimum two years in a premium casual restaurant
- Ability to organize and execute multiple style and location banquets simultaneously
- Good computer knowledge and be Word and Excel proficient
- Working knowledge of classical and proper techniques for all line stations, working knowledge of how to properly and professionally expedite a restaurant line during service
- WHIMIS
- Serve Safe Certified
Job Type: Full-time
Wages: $16.00 to $18.50
