Line Cook

ABOUT THE CLUB:

Carriage House Club is a modern conception of a classic English social Club presented with a sophisticated, international elegance, luxury and an overlay of wit and whimsy that is a signature of both Palm Beach and English Club style.

JOB SUMMARY: 

Generally, the line cook will plan, prep, set up and provide quality service in all areas of food production for menu items in accordance with standards, recipes, and plating guide specifications. The line cook will maintain organization, cleanliness and sanitation of work areas and equipment. The line cook will get an assigned station, ensuring food quality that is produced from that station meets the standards. This position may be assigned to any service the Club provides.

ESSENTIAL JOB FUNCTIONS:

• Responsible for the preparation, cooking, and presentation of dishes from assigned station
• Communicates frequently to the Chef de Partie as to orders and progress on orders
• Maintain and strictly abide by state sanitation/health regulations and club requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/club policies and procedures.
• Meet with Lead Cook/ Chef de Partie to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Inspect the cleanliness and organization of the workstations; rectify any deficiencies. Maintain throughout the shift.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Prepare all menu items following recipes and yield guides, according to department standards.
• Maintain proper storage procedures as specified by Health Department and club requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Complete opening and closing duties (which include but are not limited to):
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef de Partie of any supplies that need to be requisitioned for the day's tasks.

ESSENTIAL COMPETENCIES AND REQUIREMENTS:

• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organizes, communicate work and follow through.
• Ability to work well under pressure of meeting production schedules and timelines for orders.
• A desire to learn to take care of the kitchen and equipment
• Must be able to multitask and work in a face paced team environment
• Strong organizational and verbal communication skills
• Excellent guest and employee relations skills
• Proven cooking experience, including experience in a similar position
• Certification of culinary training or apprenticeship or at least 2 years' experience as a cook in a luxury establishment
• Ability to satisfactorily communicate in job-related English.
• Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift at least 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environment.

BENEFITS

• Health benefits after probationary period (80% Company-paid)
• Life Insurance and Short-Term Disability (100% Company-paid)
• Opportunity to participate in 401(k) Plan after probationary period and eligibility criteria is met
• Paid Time Off (PTO) after probationary period
• Return Bonus and End of Season Bonus Eligible
• Free Meals
• Free Uniform & Dry Cleaning
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