Cook (Line Cook)

The cook prepares food in accordance with club recipes and standards. This role involves following schedules, preparing food items, maintaining hygiene, and assisting the chef. It’s a key component of a restaurant's operation.

Requirements

• Follows schedule and arrives on time
• Prepares all required items
• Sets up service units with needed items
• Serves items in accordance with established portions and presentation standards
• Maintains cleanliness and sanitary standards
• Adheres to health and safety regulations
• Obtains Food Handler's certification
• Valid Food Handler's certificate
• Physical stamina to perform various tasks
• Must be courteous and tactful