Cook

About Rolling Hills Country Club:

Established in 1965, Rolling Hills Country Club is a private, family-friendly country club perched upon the rolling hills of Palos Verdes Peninsula with expansive skyline views of the Los Angeles Basin and San Gabriel Mountains. The construction of the new clubhouse and golf course in 2017 brought a new vision of excellence. A brand-new championship golf course designed by world-renowned golf architect, David McLay Kidd. The luxurious 70,000 sq. ft. clubhouse designed by one of the most celebrated clubhouse architects in the West, Robert Altevers. Club amenities include, championship golf course, 400 yard double-sided driving range complete with nine regulation greens that can double as a Par 3 executive course, golf academy including state-of-the-art technology including Trackman, Boditrak, and SAM Putt Lab, tennis courts, athletic facility, aquatic center, kids club, elegant spa, fine and casual dining, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and world-class service distinguishing Rolling Hills Country Club as the preeminent leader in the private club experience.

We are seeking a Line Cook to work with our Kitchen team. If you are motivated, energetic, enthusiastic, and you believe in excellence, this is the position for you.

Job Summary (Essential Functions)

Prepare, prep, store and or plate food in a professional manor and according to the kitchen specifications provided by the culinary Chefs.

QUALIFICATIONS:

Skills & Abilities:

• Must possess excellent oral and interpersonal skills.

• Must possess the ability to interact with members and staff on all levels in a professional, positive, and friendly manner.

• Position requires a highly professional demeanor, adaptability, flexibility, and adherence to a strict level of confidentiality.

• Ability to adhere to food service policies, procedures, safety, and sanitation.

• Ability to comprehend and carry out instructions.

• Ability to work as a team player and always maintain a professional appearance.

• Ability to work and maintain a clean and organized station

• Can read and follow a recipe according to the recipes provided to you by the Chef

• Serves, prepares, and plates food of the up most quality

• Can work one or more of the listed stations: Sautee station, grill station, salad station, hot line or banquets

• Has a minimal understanding of how to make sauces, vinaigrettes, and reduction sauces?

• Helps maintain clean walk-ins and storage closets

Experience:

• 1-3 years cooking experience

• Experience in a high-volume restaurant or some fine dining preferred

• Basic knife skills and the basic understanding of the kitchen environment

• Knowledge of culinary terms, knife cuts, FIFO and proper sanitation

• Some experience in a kitchen or a culinary degree

• Willing to accept instruction and capable of workin in a stressful environment

Education/Certifications:

• Culinary Degree preferred or similar experience working under highly qualified chefs

• ServSafe Sanitation certification required

PHYSICAL REQUIREMENTS:

• Requires ability to bend, stoop, lift, balance and carry items up to 50lbs.

• Ability to stand for prolonged periods of time.

• Ability to work with flammable materials, and toxic cleaning chemicals as well as sharp knives and other objects.

• Ability to move about freely on a multi-floor building.

PRIMARY FUNCTIONS AND RESPONSIBILITIES:

• Prepares food by recipe or direction from Chef and Sous Chefs

• Strictly adheres to Sanitation Code.

• Ensures work area and kitchen is kept clean

• Maintains a neat and professional appearance

• Works together as a team with other coworkers and departments

• Covers, dates and stores food properly.

• Identifies products needs through a prep list and maintains quality and amounts needed

• Reduce food waste by preparing properly and handling correctly

• Follows safety and good handling of knives and kitchen equipment

• Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.

• Has station ready by service and all products are fresh and seasoned correctly

• Special requests by members will be prepared when does not affect the flow of service to other members

• Specials and menu suggestions should be brought to Chefs for approval

• Works indoors standing for long periods in extreme heat or cold.

• Able to lift objects 25 pounds or more

• Assist in organization of storage rooms and refrigerators.

• Performs all duties asked by the Chef's