Harbour Pointe Golf Club is excited to announce the exceptional career opportunity of Line/Prep Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests.   Key Responsibilities of the Line/Prep Cook: Learns and maintains standards in food production and quality. Expedites orders in a timely manner. Practices excellent operational sanitation. Executes scheduled banquet functions. Maintains a professional relationship with fellow associates. Helps reduce loss/waste. Communicates equipment repair needs with chef. Actively participates in training efforts. Incorporates safe work practices in job performance. Attends staff meetings. Checks and dates all deliveries received and report any variances to chef in charge. Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis. Processes inventory requisition and receives supplies as necessary for quality production. Prepares the proper amount of food according to production or forecast sheets and production plans. Prepares items in accordance with established recipes for a consistent product.   Minimum Qualifications for the Line/Prep Cook: Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience. Must have flexible hours including mornings, evening, weekends and holidays   Other Qualifications: Serv Safe Certified preferred.