The Line Cook prepares and cooks assigned menu items following appropriate methods to specified recipes and standards, while maintaining a clean, sanitary and safe work environment. This position is divided in two levels depending on the degree of expertise of the Crew Member holding the position.

Distinguishing Characteristics:

• Line Cook I – This is the entry level class in the Line Cook series. Crew Members in this class are able to perform the full range of duties assigned typically for one or two specific work stations. Crew Members work under general supervision while acquiring experience in procedures and processes for additional stations throughout the kitchen operation.
• Line Cook II – This is the experienced level class in the Line Cook series. It is distinguished from the level I by the ability to perform the full range of duties assigned for any and all work stations in the kitchen operation. Positions in this class are normally filled by advancement from the level I based on the performance of the full scope of work, meeting performance standards, and meeting the requirements of the level II, or by the fulfillment of the degree of experience a new candidate possesses.

DUTIES INCLUDE BUT ARE NOT LIMITED TO THE FOLLOWING:

• Sets up station for service, following standards and pars set by the Chef. Stocks and maintains sufficient levels of food on the line.
• Learns menu and recipes, adequate portions, use of ingredients and proper presentation for each dish.
• Prepares, cuts, chops or mixes foods and sauces as needed.
• Cooks all meats, fish, vegetables and specials, adhering to standard restaurant recipes, using proper technique as set forth by the Chef.
• Prepares accompanying garnishes for cook station.
• Plates and garnishes meal items in accordance with the instructions provided by the Chef.
• Follows proper portion control guidelines set by the Chef. Adheres to FIFO (First In, First Out) practices.
• Maintains quality, consistency, sanitation and safety while cooking.
• Breaks down station, covers, labels, dates and neatly stores usable leftovers for the next day.
• Notifies Chef/Supervisor of any shortages that will need to be prepped or ordered for the next day.
• Other duties, as needed

QUALIFICATIONS:

• California Food Handler's Card, required
• Manual dexterity; Able to operate cutting tools and kitchen utensils.
• Previous experience in full service restaurant is desired.

Understanding of cooking methods, ingredients and equipment required.

• Additional Experience for Level II: Minimum of two (2) years experience in full service restaurant required. Ability to work comfortably in multiple kitchen stations.

Tahoe Mountain Club is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Job Type: Full-time

Pay: $19.00 - $22.00 per hour

Physical setting:

• Bar
• Casual dining restaurant

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Truckee, CA 96161: Reliably commute or planning to relocate before starting work (Preferred)

Work Location: One location

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