Cook III

*Job Summary:* The Cook III works as part of the culinary team and supervises quality control and the proper and effective operation of the line.
Prepares hot foods including meats, fish, poultry starches, and vegetables with attention to cleanliness and sanitation, consistent quality standards and taste, timeliness and cost-effectiveness.
Will ensure that the food quality, portioning and presentation reflect our promise for serving fresh California l Cuisine This position will assist with training and skill set development for the entry-level culinary team.
*Duties/ Responsibilities:* Requirements are representative of minimum levels of knowledge, skills and/or abilities.
To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.
Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or Members.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Employees will be required to perform any other job-related duties assigned by their supervisor.
· Works as part of the culinary team and ensures quality control and the proper and effective operation of the line.
· Prepares food items according to BCC standard recipes and/or as specified.
· Set stations on time with the appropriate amount of food and supplies for the projected business.
· Ensures of proper taste and presentation of all menu items, in all stations.
· Ensures food production is to the highest standards.
· Promotes and enforces standards of excellence and professionalism on the line.
· Ensures consistency of product.
and maintain par level of all preparations.
· Takes initiative to solve any member’s concerns and finds solutions for any situations.
· Assists in controlling food costs, preventing theft and monitoring waste.
· Close stations including cleaning procedures.
· Safely and properly clean and use equipment including personal knives.
· Advocates work practices that promote accident prevention.
· Recognize and communicates maintenance requirements and deficiencies of kitchen equipment.
· Maintain cleanliness of kitchen and equipment.
· Maintain inventory items, assist in receiving items and taking inventory.
· Ensures all foods are stored properly to kitchen standards: wrapped, labeled, and dated with expiration dates.
· Monitor, ensure, and promote practices that comply with state, local, Food Safety, MSDS, OSHA and Health Department regulations.
· Assists chefs with preparation of food for the Restaurant, Banquets, cafe.
Assists the Executive Sous-Chef and Sous Chef in all aspects of training to include: cooking skills, safety procedures, sanitation, food production and HCC standards · Prepares and maintains all the Dressings for the whole Kitchen: Club House, Café, Buffet and Banquet.
· Prepares all the stocks: Veal, Chicken, Vegetable, and fish stock.
· Prepares all Mothers Sauce and every sauce needed for the hot line.
· Maintain the minimum par for service at any station responsible for · Demonstrates a can-do attitude and leads by example.
· Performs other tasks as requested by Sous- Chefs.
*Required Skills/Abilities:* · Minimum of Five years culinary experience in specified area or training equivalent.
· Demonstrates a can do attitude and leads by example.
* Track record demonstrates consistency in quality and quantity of food prepared.
* Ability to prepare food in all stations on the line.
· Ability to prioritize, work under pressure and meet deadlines.
* Ability to analyze and solve problems.
* Knowledge of proper food handling, sanitation regulations and preparation procedures.
· Knowledge of Health Department regulations and state, local, Food Safety · Knowledge of American Cuisine and fresh fair as they relate to and are the inspiration for our food concepts.
· Ability to effectively present information in one-on-one and small group situations to members, and other employees of the organization · Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions.
· Ability to problem solve with concrete variables in standardized situations.
· Strong team-minded approach to fellow-workers Primary food quality work ethic · Ability to add and subtract two digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance · Proficient knife skills and use of following equipment: Pasta Maker, Tilting Steam Kettle, Tilting Braising Skillet, Pressure less Steamer, Deep Fryer, Mobile, Rotary and Convection Ovens, Griddles, Burners, Salamander, Buffalo Chopper Electric Mixers, Electric Slicers, Bain Marie Heaters, Scales.
Ability to train the line Cooks, Prep Cooks on specific preparations required in the kitchen *Education and Experience:* · Culinary degree or certificate from an accredited school.
· Previous experience in the capacity of line cook · Hotel/Club or upscale restaurant experience.
*Physical Requirements:* Prolonged periods of standing, Bending, Squatting, Kneeling.
Repetitive use of hand required, Pushing and Pulling, Twisting Must be able to lift up to 50 pounds at times Job Type: Full-time Pay: $23.
00 - $25.
00 per hour Benefits: * 401(k) matching * Dental insurance * Health insurance * Vision insurance Experience level: * 5 years Shift: * Evening shift * Night shift Weekly day range: * Every weekend * Monday to Friday Experience: * Cooking: 5 years (Required) * Kitchen: 5 years (Required) Work Location: In person