Line Cook

Property Description:

Located in the north side Chicago suburb of Glenview, The Glen Club is a world-class daily fee golf club with corporate memberships. The facility includes a Tom Fazio-designed golf course and a 50,000 sq. ft. clubhouse that houses a golf shop, locker rooms, a full-service restaurant, spacious banquet facilities, 21 overnight guest accommodations, the Illinois Golf Hall of Fame, and the Chicago Korn Ferry Tour event.

 

Essential Duties and Responsibilities

• Directly supervises the daily preparation of soups, sauces, special requests, and banquet menu items.
• Works with the Executive Chef on inventories, requisitioning and issuing for food production.
• Manages employment activities for kitchen staff members, including but not limited to:
• Training
• Planning the work, and assigning the work,
• Directing and monitoring work activities and evaluating performance,
• Ensuring Cleaning, sanitation, and safety programs are closely followed.
• Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.
• Assists the Executive Chef and Kitchen Manager with menu planning and related production activities.
• Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
• Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other kitchen related areas of the club.
• Establish the days priorities and assign production and preparation tasks for the kitchen staff/ Chefs to execute
• Assist the Executive Chef and Kitchen manager with banquet menu planning and food purchasing.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes
• Able to plan and execute multiple banquet functions.
• Perform other duties as appropriate.

 

Education/Qualifications/Certifications

• College degree preferred
• 2 years culinary experience, supervisory and/or management experience, preferably in the golf industry and/or catering
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of staff management and food control.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently manage multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner, and appearance in all situations.

 

Position Physical Requirements

Must have the ability to:

• Read and write (English)
• Communicate verbally with staff members and/or customers
• Give and/or follow verbal and written instructions
• Supervise subordinates
• Visually inspect all work areas
• Operate equipment for several hours at a time
• Perform mathematical calculations involving fractions, decimals, and percentages
• Retrieve, read, and interpret information from technical sources
• Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
• Lift up to 100 lbs. occasionally, 50 lbs. frequently, and 20 lbs. constantly

 

Supervises

Banquet Prep Cooks, Line Cooks

 

Machine/Equipment/Tools Used

Kitchen equipment, pots and pans, utensils

 

Classification:

Part-time or full time, Seasonal or Regular (year-round), Hourly, Non-Exempt

 

KemperSports Management is an Equal Opportunity Employer