COME JOIN A FUN WORK ENVIROMENT  - Golf Privilege's and Pro Shop Discounts - $20 to $22/hr plus tips.

Line, Prep and Pantry cooks are responsible for the highest quality finished product of each menu item from prep, line production, and final plating. Each cook works closely with the kitchen manager and each team member in an effort to properly present products to our guests.

These positions require a strong technical effort, with a varying degree of complexity, with hands on effort in our kitchens. We hire at a variety of levels, and will train when we have the opportunity and promote from within. We encourage a strong learning environment and promote from within.

The Line Cook is the back up safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety.

Goal

The cook positions contribute to the mission of Jefferson Park Golf Course by providing outstanding food to our guests, every guest every time.

Mission, Vision, Guiding principals, Values

Caring – we demonstrate and coach a caring attitude towards our guests and each other Salesmanship – confidence comes from knowing our products, sales, and service from the inside out. We work to resolve any issues that keep us from resolving these issues Teamwork –Together, Everyone Achieves Mission, and More Job Knowledge – we promote an understanding with each team member, that excellence in job knowledge is the first step in creating TEAM Leadership – We identify problems, but work in the solution (what should be)

Leadership

Focus on what should be, not what is Lives give and take, team problem solving atmosphere Freely gives away what has been learned to others

Caring

Orders and food products are prepared with care, safety, and attention to detail We grant special requests whenever possible We reinforce our guest choices in a positive manner We check back with the servers to make sure every guest receives a great meal and service We solve problems, regardless of who creates them We say thank you to our team members, and treat each other with respect

Salesmanship

We know our menus and daily specials inside and out and are proud of what we serve We plate everything correctly to highlight the items attractiveness We merchandise ourselves (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standards All menus, specials, and point of sale materials are current and in perfect condition The kitchen and all prep areas are maintained in like new condition We do ongoing side work to keep our restaurant fresh and ready to go

Teamwork

We bring other team members into solutions - eliminating boh/foh barriers We freely give away what has been learned to others, knowing it makes the team stronger as a whole We help each other whenever necessary and when time permits with jobs outside of our own. Never leave stations empty handed We clean as we go Hot food is the priority!

Leadership

We understand that every team member has value to the team We identify problems but strive to work on solutions Being a leader means consistently acting on our mission, vision and guiding principals We are always guest centered and focused

Position Duties

Understands timing standards on all food items Demonstrates recipe knowledge Demonstrates a keen understanding of production timings Calls for F.A.S.T whenever possible Follows plating and garnish guidelines Follows ServSafe guidelines, and demonstrates safe food handling and proper food storage at all times. Uses proper measuring and portion devices at al times Uses proper food rotation methods, First In/First Out (FIFO), and changes all inserts at closing and shift change Follows and adheres to step by step line production keys Demonstrates proper knife handling and cutting techniques Uses thermometers properly Understands Fracture Appearance Transition Temperature (F.A.T.T.) criteria for all food items Understands call system on the line when responding to chef and team members Properly understands the use of prep and par lists to keep product fresh while insuring we have proper quantities for the shift

Hours

Varied, averaging 35 hrs per week. Must be able to work a variety of hours depending on business need and seasonality (mostly days and swing in this position)

Benefits & Compensation:

Pay ranges from $20-22/hr Golf Privilege's and Pro Shop Discounts plus tips Employee Assistance Program (EAP) 401k (18+) Holiday Pay Paid Sick Leave

Background Check Required