GENERAL SUMMARY

The Line Cook will assist in various areas of the kitchen with responsibilities including, doing prep, cooking on the hotline or pantry, reading ticket orders, potential baking, following recipes and plating guidelines consistently, and preparing all food to the Club’s standards in accordance with guidelines set forth by the Executive Chef. The Line Cook will primarily work in a back-of- house environment but will be required to work in front of members for special events. The Line Cook is responsible for maintaining the cleanliness and sanitation of all prep and storage equipment on a continual basis.

 

Our Culture

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”.

Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete’s Promise:

 

Our Mantra:

Respect The Past

Accept Responsibility

Pay it Forward

 

Our Actions We Live By:

Actions We Live By. It’s who we are when we step into our full power.

Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace.

Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!

Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it’s never about one person–we are a part of a powerful team.

One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.

Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.

 

Pete’s Promise:

Service Forward

Ruthlessly Consistent

Do the Right Thing

 

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

PRIMARY JOB FUNCTIONS Follow proper payroll and uniform procedures Run the day-to-day operation of the assigned station Check and complete mise en place and pars as well as set up the assigned station Communicate with the Chef and Sous Chef regarding menu items, problem situations, and shortages Work closely with standard recipes and plating presentations to maintain standards of quality in production and presentation Maintain a good working relationship with all employees Store and label items properly at the end of the shift Ensure a clean, neat, and organized work area Handle and report any accident immediately Follow all guidelines for timely food service to members and their guests Maintain food service sanitation certification and use all learned standards within the kitchen Perform other tasks or projects as assigned Strictly adhere to rules and regulations established in the employee handbook and Club policies Maintain open communication with all team members Utilize the 10’-5’ rule in all interactions Recognize and address any problems resulting from member or guest complaints Notify management of unsafe conditions, maintenance issues, or damage to equipment Perform other duties as assigned and/or requested by Management

Food Handling, Preparation and Presentation

Carefully follow standard recipes while preparing assigned food items for service Collects food and beverage products and small wares required for food preparation Assists in plating food items for service Handles leftover food items, as necessary and/or directed

Sanitation and Safety

Operates food production equipment according to manufacturers’ instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed Returns soiled food preparation utensils and small wares to the proper areas Ensure proper safety and sanitation to ensure food and safety compliance Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company’s safety goals and actively work towards ensuring a safe working environment

 

Communication & Relationships

Effectively and professionally interacts and communicates with management, other Associates, and vendors. Promote harmonious relations among staff, vendors, and the community at-large. Communicate timely and follow up, as appropriate. Active participation in required events, required programs, required meetings and required trainings. Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

Corporate Goals & Objectives

Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority OTHER JOB FUNCTIONS Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays