Cook I

Line Cook I

Job Description

Department:                 Kitchen

Reports to:                     Executive Chef/Executive Sous Chef/Sous Chef

Statement of Purpose

The Line Cook I 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 I plays a key role in each and every Member’s experience, directly and indirectly. The Line Cook I is responsible for all aspects of their assigned stations. Line Cooks work in tandem with the entire culinary staff to ensure proper execution of both à la carte and private event menu items. Line Cooks goes above and beyond to ensure all dining and kitchen needs are met to exceed Member expectations. 

Primary Duties:

• Responsible for a single station such as grill, sauté, assemble, pantry, or pizza on one floor.
• 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.

Skills

Operational Skills

• Ability to work long hours with a strong focus on operational excellence.
• Ability to understand the flow of service and handle multiple tasks effectively.
• Ability to follow KBYC service standards.
• Ability to work within the following conditions: wet floors, temperature extremes, and loud noise.

Communication Skills

• Ability to understand effective approaches of communication with different individuals.
• Ability to communicate clearly with peers and superiors.
• Responds well to questions. Listens to others without interrupting. Obtains clarification when necessary.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.

Language Skills

• Verbal and written communication skills in English is required.
• Verbal and written communication skills in Spanish is preferred.
• Verbal communication skills in other languages is a plus.

Organized and Detailed Oriented

Ethics and Values

Team Player

• Continually contributes to all colleagues’ success; maintains a positive attitude while at work.
• Remains open to others’ ideas and tries new things.

Education and Certificates

• High School qualification or equivalent is required.
• Food Handling Certificate is a plus.

Experience

Other

• May be required to lift, carry, push, pull, and place objects up to 40 lbs.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Ability to stand for an extended period of time, or for an entire work shift.
• Upbeat, outgoing and positive and reacts well under pressure.
• Available to work late nights, weekends, holidays, and long hours as necessary.
• Must have exceptional grooming habits.

Equal Employment Opportunity & Drug - Free Workplace