Description

The Bill Wright Golf Complex at Jefferson Park is excited to announce the exceptional career opportunity of a part-time, seasonal Lead Line Cook team member. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the patrons of the Bill Wright Golf Complex.

Role Type: Seasonal (Position will last 6 months or less)

COME JOIN A FUN WORK ENVIROMENT! Golf Privileges and Pro Shop Discounts - $24-$26 hourly plus tips!

Line, Prep and Pantry cooks are responsible for the highest quality finished product of each menu item from prep, line production, and final plating. Each cook works closely with the kitchen manager and each team member in an effort to properly present products to our guests.

These positions require a strong technical effort, with a varying degree of complexity, with hands on effort in our kitchens. We hire at a variety of levels and will train when we have the opportunity and promote from within. We encourage a strong learning environment and promote from within.

The Lead Line Cook is the backup safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety.

Goal:

• The cook positions contribute to the mission of Jefferson Park Golf Course by providing outstanding food to our guests, every guest every time.

Mission, Vision, Guiding Principles, Values:

• Caring - We demonstrate and coach a caring attitude towards our guests and each other.
• Salesmanship - Confidence comes from knowing our products, sales, and service from the inside out. We work to resolve any issues that keep us from resolving these issues.
• Teamwork - Together, everyone achieves the mission.
• Job Knowledge - We promote an understanding with each team member; that excellence in job knowledge is the first step in creating TEAM.
• Leadership - We identify problems but work in the solution.

Caring:

• Orders and food products are prepared with care, safety, and attention to detail.
• We grant special requests whenever possible.
• We reinforce our guest choices in a positive manner.
• We check back with the servers to make sure every guest receives a great meal and service.
• We solve problems, regardless of who creates them.
• We say thank you to our team members, and treat each other with respect.

Salesmanship:

• We know our menus and daily specials inside and out and are proud of what we serve.
• We plate everything correctly to highlight the items attractiveness.
• We merchandise ourselves (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standards.
• All menus, specials, and point of sale materials are current and in perfect condition.
• The kitchen and all prep areas are maintained in like new condition.
• We do ongoing side work to keep our restaurant fresh and ready to go.

Teamwork:

• We bring other team members into solutions - eliminating BOH/FOH barriers.
• We freely give away what has been learned to others, knowing it makes the team stronger as a whole.
• We help each other whenever necessary and when time permits with jobs outside of our own.
• Never leave stations empty handed.
• We clean as we go.
• Hot food is the priority!

Job Knowledge:

• Focus on what should be, not what is.
• Lives give and take, team problem solving atmosphere.
• Freely gives to others what has been learned.

Leadership:

• We understand that every team member has value to the team.
• We identify problems but strive to work on solutions.
• Being a leader means consistently acting on our mission, vision and guiding principals.
• We are always guest centered and focused.

Position Duties:

• Understands timing standards on all food items.
• Demonstrates recipe knowledge.
• Demonstrates a keen understanding of production timings.
• Calls for F.A.S.T whenever possible.
• Follows plating and garnish guidelines.
• Follows SERV Safe guidelines and demonstrates safe food handling and proper food storage at all times.
• Uses proper measuring and portion devices at all times.
• Uses proper food rotation methods, First In/First Out (FIFO), and changes all inserts at closing and shift change.
• Follows and adheres to step-by-step line production keys.
• Demonstrates proper knife handling and cutting techniques.
• Uses thermometers properly.
• Understands Fracture Appearance Transition Temperature (F.A.T.T.) criteria for all food items.
• Understands call system on the line when responding to chef and team members.
• Properly understands the use of prep and par lists to keep product fresh while insuring we have proper quantities for the shift.

Hours:

• Varied, averaging 35 hours per week.
• Must be able to work a variety of hours depending on business need and seasonality (mostly days and swing in this position).

Benefits & Compensation:

• Pay ranges from $24-$26 hourly, plus tips
• Golf Privileges and Pro Shop Discounts
• Employee Assistance Program (EAP)
• 401(k)