Line Cook

Antioch, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Type:

Hourly

Rate:

Range $20.00 - $21.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Flexible Schedule

Professional Development

Job Description

The Bridges Golf Club is a premier golf and event destination known for its stunning landscapes, excellent customer service, and exquisite dining experiences. Located in a picturesque setting, the club offers members and guests a relaxing environment where they can enjoy recreational activities, fine dining, and top-tier hospitality. The club prides itself on maintaining high standards in both its golf courses and its Food & Beverage department, ensuring every visit is memorable. With an emphasis on quality, attention to detail, and guest satisfaction, The Bridges Golf Club is committed to providing exceptional service and culinary excellence. The club's restaurant and... Show More

Job Requirements

Ability to work in a fast-paced and stressful environment without losing composure
professional cooking skills including handling knives and ensuring safety of food, team members, and customers
knowledge of recipe to prepare varieties of food using different methods
possession of knowledge of federal, state, and local regulations and processes relating to food preparation and safety
possess high school diploma
good communication skills to pass ideas and information clearly to colleagues, food servers, customers, and management without being misunderstood
analytical skills to analyze contending options and make the best decision as quickly as possible

Job Qualifications

Strong verbal, written, and interpersonal communication skills
ability to prioritize tasks and move through them quickly
strong organizational skills and diligent attention to detail

Job Duties

Maintains a clean, safe, and sanitary facility by adhering to food quality standards and sanitation regulations
ensure work environment, equipment, and utensils are cleaned
prepares the restaurant and banquet line for service by estimating the meal period food requirements and procuring all products from storage
works hot or cold line stations and cooks and prepares food to recipe
ensures consistency and profitability by following recipe cards and adhering to menu specifications
meal preparation, washes, peel, slices and mixes vegetables, fruits or other ingredients for salads, cold plates and garnishes
carves and slices meat and cheese
adjusts thermostat controls to regulate temperature of ovens, broilers, grills and steam kettles
observes and temps foods being cooked by tasting, smelling, and inserting thermometer
measures and mixes ingredients according to recipe to prepare soups, salads, gravies, salad dressings, desserts, sauces and casseroles
bakes, roasts, broils and steams meats, fish, vegetables, and other foods
adds seasoning to foods during mixing or cooking
portions food on serving plates, adds gravies, sauces, and garnishes according to menu specifications
butchers chickens, fish, and shellfish
cut, trim and bones meat prior to cooking
bakes bread, rolls, desserts, and pastries
physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed
understand and adhere to companys policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
ensure enough food products are stocked and maintained at line stations to facilitate hitch-free service period
ensure food products are portioned before cooking by following standard portion sizes and recipes that have been specified by the executive chef
receives and checks purchased items to ensure accuracy
receives and examines food and supplies to ensure quality and quantity meet established standards and specifications
scrapes food from dirty dishes, racks china, glassware and flatware and washes by hand or on dishwashing machine
washes dishes, pots, pans, and trays
transports supplies and equipment between storage and work areas
returns all clean kitchen utensils and equipment to proper storage location
cleans kitchen equipment
washes worktables, walls, refrigerators, and meat blocks
reorganizes work area in preparation for the next shift
segregates and removes trash and garbage, and places in designated containers
takes out trash and recycling
cleans and maintains interior and exterior trash area
sweeps and mops floors
assists with other culinary employees with positive performance
complies with our company policies and job standards
completes all other duties as assigned
ensure proper closure of kitchen by following kitchen stations closing checklist
also, help others to close the kitchen
working knowledge of state and federal laws and regulations related to food, safety, and sanitation
availability to work nights and weekends as needed
while performing the duties of this job, the employee is regularly required to stand for long periods of time, walk, squat, and reach
the employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls and talk or hear
the employee must occasionally lift or move up to 30 pounds
specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: