Jefferson Park Golf Course Line Cook - $20-$22 plus ...
Troon Golf - Seattle, WA
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COME JOIN A FUN WORK ENVIROMENT - Golf Privilegeu0027s and Pro Shop Discounts - $20 to $22/hr 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 Line Cook is the back up safety officer of the facility and programs, and also is the designated person in charge for food and beverage safety.GoalThe 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 principals, ValuesCaring - we demonstrate and coach a caring attitude towards our guests and each otherSalesmanship - 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 issuesTeamwork -Together, Everyone Achieves Mission, and MoreJob Knowledge - we promote an understanding with each team member, that excellence in job knowledge is the first step in creating TEAMLeadership - We identify problems, but work in the solution (what should be)LeadershipFocus on what should be, not what isLives give and take, team problem solving atmosphereFreely gives away what has been learned to othersCaringOrders and food products are prepared with care, safety, and attention to detailWe grant special requests whenever possibleWe reinforce our guest choices in a positive mannerWe check back with the servers to make sure every guest receives a great meal and serviceWe solve problems, regardless of who creates themWe say thank you to our team members, and treat each other with respectSalesmanshipWe know our menus and daily specials inside and out and are proud of what we serveWe plate everything correctly to highlight the items attractivenessWe merchandise ourselves (grooming, uniform standards, and appearance) appropriate to the concept and restaurant standardsAll menus, specials, and point of sale materials are current and in perfect conditionThe kitchen and all prep areas are maintained in like new conditionWe do ongoing side work to keep our restaurant fresh and ready to goTeamworkWe bring other team members into solutions - eliminating boh/foh barriersWe freely give away what has been learned to others, knowing it makes the team stronger as a wholeWe help each other whenever necessary and when time permits with jobs outside of our own.Never leave stations empty handedWe clean as we goHot food is the priorityLeadershipWe understand that every team member has value to the teamWe identify problems but strive to work on solutionsBeing a leader means consistently acting on our mission, vision and guiding principalsWe are always guest centered and focusedPosition DutiesUnderstands timing standards on all food itemsDemonstrates recipe knowledgeDemonstrates a keen understanding of production timingsCalls for F.A.S.T whenever possibleFollows plating and garnish guidelinesFollows ServSafe guidelines, and demonstrates safe food handling and proper food storage at all times.Uses proper measuring and portion devices at al timesUses proper food rotation methods, First In/First Out (FIFO), and changes all inserts at closing and shift changeFollows and adheres to step by step line production keysDemonstrates proper knife handling and cutting techniquesUses thermometers properlyUnderstands Fracture Appearance Transition Temperature (F.A.T.T.) criteria for all food itemsUnderstands call system on the line when responding to chef and team membersProperly understands the use of prep and par lists to keep product fresh while insuring we have proper quantities for the shiftHours Varied, averaging 35 hrs 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 $20-22/hrGolf Privilegeu0027s and Pro Shop Discounts plus tipsEmployee Assistance Program (EAP)401k (18+)Holiday PayPaid Sick LeaveBackground Check Required
Created: 2024-09-07