Seasonal Line Cook

Catawba Island Club is a private, resort-style club that has been family owned and operated for over 50-years. Our location - directly on the beautiful Lake Erie shore - attracts families from across the mid-west. At CIC employees have the opportunity earn a competitive wage in a meaningful work environment. We are currently looking for a seasonal line cook.

This position is responsible for all production of assigned areas and preparation for a la carte service. Portions and prepares food items prior to cooking. Other duties include preparing batter or breading, plating and garnishing cooked items and prepping appropriate garnishes for foods.

Experience/Requirements:

· High School Diploma or Equivalent

· Minimum of 1 year of previous hot line a la carte cooking

· Must be able to speak, understand, read and write in the English language

· Willing to expand culinary knowledge and grow in a fast-paced kitchen environment

Core Responsibilities:

· Responsible for making certain the line is properly set for service with all equipment functioning.

· Comply with all portion sizes, quality standards, department rules, policies, and procedures.

· Anticipate prep needs according to party sheets and à la carte dining patterns.

· Prepare employee dinner utilizing "to be used" items creatively.

· Identify and select cuts of meat, poultry, shellfish, fish, game or vegetables used for frying, grilling, roasting or sautéing.

· Prepare items for frying by portioning and breading.

· Prepare garnishes for fried, roasted, grilled or sautéed items.

· Prepare items for broiling or roasting by marinating or seasoning.

· Fry items that are either breaded or battered. Sauté items and prepare pan sauces as appropriate.

· Plate fried, roasted, carved or sautéed items along with appropriate garnish.

· Maintain a sanitary workstation. Follow end of shift clean up list and check with supervisor prior to departure.

· Select and use knives, hand tools, utensils, and equipment to portion, cut slice, dip, batter, bread, whip, beat, maintain holding temperature, or otherwise produce food in the broiler and grill area.

· Ensure all knives are kept sharp.

· Assist in banquet prep as needed.

· Correct items brought back from the dining room.

· Complete any other duties assigned by management within your realm of

capability.

Minimum Physical Job Requirements:

· Ability to lift pots, pans, etc., up to 40 pounds in weight.

· Ability to stand and exert high energy for periods of up to four hours in length.

· Possess finger dexterity to use small tools.