Line Cook

Second Shift Tuesday - Saturday

Columbia Club, a private city club established in 1889, on Monument Circle, offers an opportunity for those seeking to join our dedicated team. With 20,000 square feet of state-of-the-art meeting and event facilities, In-suite guest rooms, and multiple dining rooms, Columbia Club provides a unique and distinguished experience. Complemented by member services and a Health & Wellness Center, the Club embodies excellence in every aspect of city club life.

Job Responsibilities:

• Prepare food in accordance with club recipes and standards.
• Prepares all required items.
• Sets up service units with needed items.
• Prepares items that are ordered in accordance with established portions and presentation standards.
• Notifies Executive Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the Executive Chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets-up, maintains and breaks down prep cook station.
• Work with Executive Chef to requisition items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Maintains the highest sanitary standards.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Clean station at the end of shift.

Qualifications:

• Minimum of 2 years of related experience
• Ability to print and speak simple phrases and sentences
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Certifications and Licenses:

• ServSafe preferred

Experience:

• Previous fine dining experience

Competencies:

• Sanitation & Safety
• Display knowledge of cleaning and sanitation methods
• Describe fire extinguisher and fie safety procedures
• Exhibit understanding of accidents and injuries (major cause, prevention)
• Know temperature danger zone
• Use and safely maintain hand tools
• Maintain safe kitchen and surroundings
• Knife Skills
• Identify and distinguish knife types
• Demonstrate knife sharpening skills and proper knife care
• Demonstrate basic knife cuts
• Large and Small Equipment
• Use measuring devices
• Identify kitchen equipment
• Use and sanitize equipment
• Recipes
• Display understanding of cooking terminology
• Read, follow and convert recipes
• Establish mise en place
• Read and understand printed orders
• Identify cuts of meat, poultry and fish
• Determine proper degrees of doneness
• Demonstrate knowledge of a roux and thickening agents
• Identify and prepare breakfast food and dairy dishes
• Identify and prepare eggs and egg dishes
• VIII. Work Environment
• Fast paced
• Can be stressful
• Can be hot and humid

Job Requirements:

• Overtime may be required on an as-needed basis
• Candidates must have the flexibility to work weekends and holidays as necessary