I. Position

PM Line Cook

II. Reports To

Executive Chef and Sous Chef

III. Classification

Full-Time / Part-Time Seasonal, Hourly, Non-Exempt

IV. Job Summary

Prepare food to the chef’s specifications and set up work stations for service. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Hours vary on business needs

IV. Qualifications

• Must be 18 years of age
• Minimum 5 years line cooking experience
• Minimum 3 years in upscale cooking in fine dine or club setting
• Must be dependable and reliable for closing kitchen
• Required to stand for long periods of time
• Competent and safe knife handling
• Ability to multitask in a fast paced high stress environment
• Capable of lifting 50 pounds
• Ability to communicate with employees with a positive attitude

V. Responsibilities & Duties

• Set up workstation for service by 5:00 P.M.
• Follow Chef’s specifications/recipes for dinner service
• Prepare short order lunch items in a timely manner
• Develop dinner features daily
• Track daily waste and report to the Chef
• Must keep workstations clean and organized throughout service
• Proper fish fabrication and storage
• Proper rotation of inventory
• Daily cleanup of station and equipment at the end of every shift
• Monitoring basic levels of inventory
• Monitoring equipment issues
• Performing basic cleaning tasks as needed
• Completion of daily and weekly checklists
• Adhere to safety regulations as provided by Erin Hills and OSHA
• Follow guidelines and policies set forth by Erin Hills Employee Handbook

VI. Position Benefits

• Employee golf privilege
• Shift meal
• Discount in pro shop
• Complimentary uniform
• Flexible scheduling
• 401(k) after requirements are met