Line Cook

Job Purpose: This position performs tasks associated with the operation of Muni’s Sports Grille Kitchen. Essential Duties: These job functions are the essential duties of the position and are not all-inclusive of all the duties the incumbent may be assigned. This position is responsible for cooking and preparing all menu items in accordance to standards set by the Food and Beverage Manager; prepare basic components of each dish on the menu using approved recipes and processes; memorize and utilize set serving portion sizes and all basic meal prep procedures; stock and maintain sufficient levels of food on the line; work with other cooks to do portion prep work for other shifts when needed; and monitor product freshness and rotate old product based on a created schedule. Customer service is of the utmost importance and customers will be treated courteously and respectfully at all times. Position may also be responsible for checking refrigerators and freezers for inventory control and proper operation; remove garbage as necessary and keep surrounding areas clean and free of litter. Duty I: Cooking and preparing menu items 75% Time Essential Tasks: ? Cooking ? Prepping Duty 2: Stocking and Temperature Regulation 15% Time Essential Tasks: ? Stocking new items in coolers ? Monitor product freshness with temp logs ? Rotate product Duty 3: Cleaning 10% Time Secondary Duties Tasks: ? Maintaining a clean work environment ? Scheduled cleaning kitchen equipment ? Garbage removal Essential Knowledge, Skills and Abilities Related to this Position: Knowledge of: • Cooking methods, ingredients and equipment • Food preparation and portioning • Operation of kitchen appliances (slicer, dishwasher, fryer, grill, char broiler, etc.) Skill or ability to: • Maintain a clean and sanitary work environment • Take care of multiple tasks in an orderly fashion • Communicate effectively and efficiently verbally Physical Demands: The position requires the ability to work in a pro shop and golf course environment with ability to sit, stand, walk, crouch, stoop, squat, climb, see, hear, and lift 30 pounds; exposure to outdoors; ability to travel to different sites and locates. Safety Performs all functions in the safest possible manner and according to policies and procedures. Participates fully with safety trainings. Reports unsafe work conditions and practices, work-related injuries, illnesses, and near-misses as soon as possible to assigned supervisor. Minimum Qualifications (Education, Experience and Training): This position requires a minimum of 2 years line cook experience. Other relevant combinations of education and work experience may be evaluated on an individual basis. License or Certificate: Must possess a valid driver’s license with acceptable driving record at the time of hire and have the ability to obtain a valid MT driver’s license within six months of hire. Supervision Received: Food and Beverage Manager Supervision Exercised: None