Cedar Point Club line cooks call for preparing the food that comes out of the kitchen. Our line cooks work directly under our sous chef who provides training and instructions. Our line cooks are assigned the task of knowing and executing the day-to-day operations of the line.

Responsibilities

• Prepare and serve all required food items in accordance with established portions and presentation standards.

• Set up service units and prep cook station with needed items. Maintain and break down as appropriate.

• Ensure that assigned work areas and equipment are clean and sanitary according to Company standards and state and local health and safety regulations.

• Maintain security and safety in the kitchen according to Company policy.

• Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times.

• Requisition items needed to produce menu items.

• Cover, date and neatly store all leftover products that are re-usable.

• Perform other duties as appropriate.

Required Knowledge, Skills and Abilities

• Has knowledge of standard cooking, grilling, and knife techniques

• Possesses excellent communication skills

• Works cooperatively and efficiently in a team environment

• Has the ability to perform calmly under pressure

• Uses critical thinking and reasoning skills to solve problems quickly

• Manages time effectively

• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary

• Learns new recipes and new procedures rapidly

• Possesses strong mathematical skills

• Stays up-to-date on changes in state and county sanitation requirements

• Manages material resources well and communicates shortages for orders soon enough to prevent running out of supplies

• Monitors personal performance and makes improvements where needed

Education and Experience

• High school required.

• 1 year culinary experience preferred, preferably in the golf industry.

• Current state issued health card

• Demonstrated quality written, verbal, and interpersonal communication skills.

• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.

• Positive attitude, professional manner and appearance in all situations.

Work Environment

• Stands on feet for long periods of time while cutting, stirring, grilling, frying and otherwise preparing food

• Performs heavy lifting by carrying large sacks of flour, sugar, frozen meats, vegetables and other ingredients

• Works odd hours like late evenings, early mornings, weekends and holidays

• Endures some stress in the fast-paced kitchen environment

• Part-time or Full-time, Seasonal or Non-Seasonal, Hourly, Non-Exempt

Compensation: $16.00-20.00/hour commensurate with experience