Line Cook - Part Time

Description

Scope of work:

This position is responsible for preparing a variety of food on both the hot and cold line and setting up allocated stations for menu as instructed by the Head Chef and in compliance with food safety and sanitation standards.  The Line Cook will also arrange, prepare and break down the buffet and food displays, while maintaining the uppermost level of hygienic standards

Work Hours

Work hours vary based on the scheduled or contracted events and include weekday and weekend hours including daytime, afternoon and evening hours.  Must also be able to work banquets and special events on Saturdays and Sundays. Dependability and flexibility in work availability is required.

The Part Time Line Cook will work approximately 20-30 hours per week seasonally

During the months of April – December

Not to exceed 1000 hours per year

$18 - $20 per hour

Work Location

Salt Creek Golf Club 1051 N. Prospect Avenue, Wood Dale, IL  60191

Contact with others

This position involves regular contact and communication with the general public and internal staff, and the ability to interact with them positively is essential.

Supervision

Received - General supervision is provided by the Head Chef, the Food and Beverage Operations Manager and the Golf Operations Manager.

Exercised – No direct reports

Essential Job Functions

• Sets up stations and collects all necessary supplies to prepare menu for service
• Weighs and measures ingredients for cooking and deli meats for sandwiches
• Prepares a variety of food items including meat, seafood, poultry, vegetable and cold food items
• Prepares sauces and garnishes for all allocated stations
• Covers, dates and correctly stores all food items per safe food-handling procedures
• Informs the Head Chef in advance of likely shortages
• Serves food in keeping with the standards of the establishment
• Ensures the correct temperature of food to make it attractive and tasty
• Tastes all food items for quality before serving
• Closes the kitchen correctly and follows the closing checklist for kitchen stations
• Maintains an organized and sanitized work area at all times
• Ensures all storage areas are organized and all products are stored appropriately
• Uses safe, hygienic food handling practices at all times
• Assists staff with other duties as assigned by the Head Chef
• Cleans kitchen, equipment, walls and cabinets as needed
• Sanitizes the refrigerators and storerooms
• Operates and maintains all kitchen appliances
• Handles the delivery of food and supplies and stores the commodity of all deliveries appropriately
• Reports any unforeseen circumstances or maintenance issues to the Head Chef or Food and Beverage Operations Manager
• Cleans deep fryers weekly
• Reports to work on time for each shift with a professional appearance and in full uniform
• Uses food preparation tools in accordance with the manufacturer’s instructions
• Performs the job safely and in compliance with Park District policies, procedures, work and safety rules, and the Employee Personnel Policy Manual
• Maintains a clean and organized work environment

Other Job Functions

• Helps server staff as needed
• Moves tables, chairs and other furniture as required
• Maintain a positive interaction and cooperation with Park District staff, the public and Facility patrons.
• Performs other kitchen, event or banquet duties as directed

Qualifications

Requirements of Work

• A minimum age of 18 is required for this position
• High school graduate or GED Certificate
• Three to five years experience as a line cook
• Food Handler’s certification – or obtain within 14 days of hire

• First Aid/CPR/AED certification required within 3 months of hire

Knowledge of:

• Food and meal preparation
• Menu planning
• Food handling, sanitation and safety
• Proper food storage

Ability to

• Provide a high level of customer service to all guests in a friendly, courteous manner
• Follow recipes and cooking instructions
• Follow directions and communicate in English verbally and in writing
• Work flexible schedules and shifts, as assigned
• Follow the directives of the Head Chef, the Food and Beverage Operations Manager and the Golf Operations Manager
• Manage work time effectively and efficiently
• Be on one’s feet for an entire work shift

Skills in

• Customer service and interpersonal communication
• Working with the general public, vendors and suppliers
• Basic math computation using whole numbers, common fractions and decimals
• Teamwork and promoting positive work relationships with coworkers and supervisors

Working Conditions

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• General work area is in a kitchen and food preparation area. 

• Requires lifting of heavy objects weighing up to 50 pounds. 
• Ability to manipulate kitchen equipment. 
• Requires strenuous and physical activity including, but not limited to, lifting, climbing, walking, kneeling, ending, sitting, prolonged standing and prolonged visual concentration. 
• Subject to modified/flexible work schedule and extended schedule during golf season. 
• Subject to heat and cold temperature fluctuations in kitchen working conditions. 
• Frequent exposure to cleaning materials

• Exposure to chronic infectious diseases while performing routine first aid or emergency procedures
• Protective clothing and equipment are required as it pertains to the particular job duty:
• Non-slip shoes
• CPR Microshield
• Non-latex gloves
• Automated External Defibrillator (AED)

Environmental conditions

May be exposed to the elements when serving on the patio or at outdoor events. Most work tasks are performed indoors in a restaurant or banquet setting with fluorescent lighting and controlled temperature.

Salary : $18 - $20