Job Overview
Employment Type
Part-time
Hourly
Compensation
Type:
Hourly
Rate:
Range $25.00 - $28.00
Work Schedule
Weekend Shifts
Benefits
401(k) savings plan
401(k) matching
Job Description
ClubCorp is a premier operator of private golf and country clubs, business clubs, sports clubs, and alumni clubs across the United States. Renowned for creating exceptional club experiences, ClubCorp focuses on providing members with top-tier amenities and services, from fine dining to recreation and events. As a leader in hospitality and club management, the company upholds high standards of quality, service, and professionalism to enhance the lifestyle of its members. With a strong emphasis on employee development and teamwork, ClubCorp fosters a dynamic work environment where every team member plays a vital role in delivering excellence.
The role... Show More
The role... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years as line cook
- Prefer culinary training
- Valid Health & Sanitation Card
- Ability to communicate and follow instructions
- Ability to stand and walk for extended periods
- Capable of lifting up to 100 lbs occasionally
- Must be able to work weekends and holidays
- Flexibility to work additional hours as needed
- Ability to follow company policies and safety standards
Job Qualifications
- 2-3 years as line cook
- Prefer culinary training
- Health & Sanitation Card
- Ability to communicate and follow instructions
- Experience working in an indoor environment with fast pace
Job Duties
- Responsible for proper preparation, excellence of product, profit and labor cost
- Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms
- Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines
- To train, supervise, direct and/or performance manage employees when needed
- To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service
- To attend F&B meetings, banquet meetings, and line up
- Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested
- Ordering, receiving and proper rotation of food and kitchen goods
- Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef
- Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation
- Adhere to all cleaning schedules and duties set up by the Executive Chef
- Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
- Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed
- Be aware of team members and the environment and participate as a member of the team
- Notify supervisor of Member/Guest complaints at the time they occur
- Rectify, practicing service recover, any complaints as soon as possible
- Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed
OysterLink helps hospitality teams hire in one place.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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