The Bistro at Coys Par 3 is growing in popularity, and we are excited about growing our team!  We are looking for energetic team players that will join us in April and be ready for a fast paced summer!!  The position will be full time until mid October, and could extend to part time during the winter.  Experience is preferred, but if you are willing to learn we are ready to train.

Full golf privileges are available, and the salary range will be $19.00 – $23.00 per hour (commensurate with experience) plus tips.

Accomodation available case need.

SUMMARY/PURPOSE

The line cook is responsible for preparing food to be served, complying with all health and hygiene standards and following processes and procedures as laid out by the Kitchen Manager/Executive Chef.  The ability to work together in a team environment with a positive attitude is critical.

DUTIES AND RESPONSIBILITIES

FOOD PREPARATION

·        Along with teammates, prepare food in a consistent manner, including portion control and presentation.

·        Consistently prep according to cooking methods and recipe specifications as laid out by the Kitchen Manager/Executive Chef.

·        Stock and maintain sufficient levels of food products on the line in order to assure a smooth service period.

·        Ensure food safety standards are being followed, including proper handling, storage, labelling  and rotation procedures.

COOKING

·        Ability to work well and stay calm/focused under pressure and in a hot environment.

·        Be knowledgeable of and comply consistently with standard portion sizes, cooking methods, recipe specifications, and presentation specifications.

·        Assume 100% responsibility for quality and consistency of products served.

OPENING/CLOSING

·        Together with teammates,  follow all opening and closing checklists, ensuring that food is stored in accordance with foodsafe protocol, and stations are cleaned and sanitized at all times.

QUALIFICATIONS

·        A minimum of 1-2 years of experience in kitchen preparation and cooking

·        The ability to communicate clearly with managers and kitchen personnel.  A positive attitude and the desire to have fun while you work.

·        The ability to follow printed recipes and plate specifications.

·        The ability to work all shifts and holidays

·        A love/passion for food preparation and presentation