Saute & Line Cook

Location: Westminster, MD

Position Type: Part-time, may grow to full time

Reports To: Restaurant Manager

Job Summary

Under the direction of the Restaurant Manager employee will perform the following responsibilities. The employee must be 18 years of age, have knowledge and experience of kitchen operations, saute and line cooking, and must have a ServeSafe or similar certification. Cooks must have the ability to work with speed and accuracy. Must be capable of lifting at least 50 lbs. Must be cooperative and able to work with other staff members in bar and kitchen operations, and the ability to professionally interact with members.

Key Responsibilities:

Before Shift

• Wash, chop, and prepare ingredients (vegetables, meats, etc.) for service.
• Prepare sauces, soups, and other items ahead of time as directed.
• Label and store all prepped items correctly to ensure freshness and minimize waste.
• Monitor inventory levels and alert supervisors of low stock or spoiled items.
• Organize deliveries in appropriate storage areas ensuring items are easily accessible and that stock is properly rotated

During Shift

• Prepare and cook menu items according to Lodge standards and recipes.
• Set up and stock stations with all necessary supplies.
• Ensure food is cooked and presented properly and on time.
• Follow portion controls and presentation specifications as set by the kitchen manager or head cook.
• Assist with special events and Lodge dinners, including buffets, banquets, and themed nights.
• Must be competent in executing preparation of several entrees in order that they will be ready and served at the proper time.
• Preparation of all foods offered on the menu, including salads, soups, seafood, meats, sides and all other foods.
• Prepare, chop/cut vegetables and meats, preparation of sauces, dressings, etc prior to cooking.
• Modify work procedures to meet deadlines.
• Maintain a clean kitchen, this is a primary concern.
• Properly cool down foods, date and store appropriately.
• Document any food loss, no matter how large or small, in detail

End of Shift

• Clean and sanitize all workstations, cooking equipment, and prep areas.
• Wash and put away dishes, utensils, and cookware.
• Sweep and mop kitchen floors.
• Take out kitchen trash and properly dispose of grease and waste.
• Safely store leftover ingredients and cooked items following food safety protocols.
• Help with periodic deep cleaning of ovens, fryers, refrigerators, and other equipment.
• Walk through the kitchen to ensure food is put away, ovens off, etc.
• Ensure the refrigerator and freezer doors are all closed tightly.
• Ensure the rear door to the kitchen is locked.
• Clean fryers, stoves, ovens, grill, etc.

All other duties as assigned.

Member and Guest Experience

• Foster a friendly, welcoming environment for members and guests.
• Address customer concerns and ensure high service standards.

Personal Requirements

• Prior experience as a saute and line cook or in a commercial kitchen.
• Knowledge of basic cooking techniques and food safety standards.
• Ability to work in a fast-paced environment and multi-task.
• Strong communication and teamwork skills.
• Must be able to stand for long periods and lift up to 50 lbs.
• Clean, professional personal appearance and hygiene.
• Must be a high energy professional willing to adapt new concepts.
• Brunch experience preferred, focus on action stations ie, carving and made-to-order omelets.

Qualifications & Skills:

• Experience as a line cook, with saute experience, in a professional restaurant kitchen.
• Knowledge of food and beverage operations, safety standards, and licensing requirements.
• Must be able to work evenings, weekends, and holidays as needed.

Working Conditions

• Evening, weekend, and holiday shifts may be required.
• Must be able to work in a hot, fast-paced kitchen environment.

Dress Code/Uniform

• Staff will wear check chef’s pants and chef’s coat

Compensation & Benefits:

• Competitive pay (depending on experience).
• No fringe benefits are provided.
• Flexible schedule.

Job Type: Part-time

Pay: $17.00 - $21.00 per hour

Benefits

• Employee discount
• Flexible schedule

Work Location: In person