Job description
Horseshoe Bay Golf Club in Egg Harbor Wisconsin is now accepting applications for kitchen team for the upcoming 2024 summer season. Employment will begin the last week of April 2024, through October 2024. Horseshoe Bay Golf Club is a private club serving our membership lunch and dinner in a fine dining setting. Banquet and wedding services are also provided by the club. With a busy schedule ahead of us this season you can be sure that every day at the club will possess different needs and challenges to your culinary abilities.
Line Cook
Line cook will be preparing a variety of proteins and sides, cooked to order. Must have experience temping a variety of proteins to proper temperatures. The applicant must possess the ability to read and follow set recipes and have the ability to replicate dishes as set forth by the Executive Chef and Sous Chefs. Dinner service is six nights a week, Tuesday through Sunday, shifts usually starting at two and ending by ten. Pay for this position starts at $17-22 per hour based on experience.
Housing is Available
Full access to golf course offered to employees
Full time and part time work available
Job Types: Full-time, Part-time
Salary: $15.00 - $22.00 per hour
Welcome to Horseshoe Bay Golf Club.
Built on some of the most scenic, fertile, and ruggedly beautiful land the Great Lakes has to offer. Our club is home to a championship golf course, family friendly dining, and a host of recreational amenities. After going under a massive renovation of the clubhouse. Which includes a brand-new renovated kitchen, dining room, pub space, and multiple private event spaces. The opportunity to be creative, innovative, and to work in a team-oriented environment is truly priceless. We are pleased to put together a strong hardworking team that will really make this club special from time to come. Join us for an exciting season of 2024.
Position Summary
To obtain a full-time, part-time, or seasonal position that allows you to utilize your knowledge of hospitality experience, food preparation techniques, and exceptional communication skills. All while following applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Respecting the use of the facility supplies and equipment to minimize loss, waste, and fraud.
Principal Duties & Responsibilities
- Kitchen cleanliness, closing/opening duties are being followed, and the kitchen is cleaned every day to our standards.
- Preparing or directing preparation of food served using established production procedures and systems.
- Complying with established sanitation standards, personal hygiene, and health standards.
- Observing proper food preparation and handling techniques.
- Storing food properly by using correct labeling, dates, and following the FIFO standard.
- Reporting necessary equipment maintenance and repair.
- Correctly preparing all food served following standard recipes and special diet requests.
- Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
- Performing other work-related duties assigned by Chef.
Qualifications
- High school diploma or equivalent preferred.
- Cooking experience preferred, but willing to teach and train the right individual that is willing to learn.
- Moderate reading and writing skills in English; ability to follow written, oral instructions, and procedures.
- You are dependable; you come to work on time and work well with a team.
- You are mentally and physically stable; can lift 50 lbs. or more, be on your feet for most of your shift, and can handle constructive criticism with an open mind.
- Energetic and quick learner who excels in team-oriented and fast paced environment.
- Ability to coordinate and plan well under pressure, without sacrificing quality.