Statement of Purpose
The Line Cook is essential to our success at the Key Biscayne Yacht Club kitchen and plays a vital role in providing an exceptional experience for our Members. The Line Cook plays a key role in each and every Member’s experience, directly and indirectly. The Line Cook is responsible for all aspects of their assigned station. They know how to work in tandem with the Executive Chef and entire culinary staff to ensure proper execution of both à la carte and private event menu items. The Line Cook goes above and beyond to ensure all dining and kitchen needs are met to exceed Member expectations.
Primary Duties:
- Prepare high-quality food items with a heavy focus on à la carte dining and private event menu items.
- Prepping ingredients accurately for cooking with strict adherence to the Executive Chef’s standards.
- Stock station to proper par levels.
- Cook, prepare, and present food items using determined standards. Checking ingredients for freshness as well as arranging and garnishing items.
- Work with servers to ensure orders are completed according to request and in a timely manner.
- Stock station to proper par levels.
- Maintain proper sanitation standards for kitchen area, equipment, and utensils; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and procedures.
- Keep the back of the house areas organized and clean.
- Keep up with trends and apply knowledge for use at the Club.
- Follow the prep list created to plan duties.
- Develop and cultivate positive peer and vendor relationships.
- Support a culture of enthusiasm, teamwork, and superior service amongst all departments.
- Follow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other Club-generated documents.
- Any other tasks assigned by the Chain of Command including assisting other staff members as requested or required.
