Lead Line Cook

Property Description: Located in the north side Chicago suburb of Glenview, The Glen Club is a world-class daily fee golf club with corporate memberships. The facility includes a Tom Fazio-designed golf course and a 50,000 sq. ft. clubhouse that houses a golf shop, lockerrooms, a full-service restaurant, spacious banquet facilities, 21 overnight guest accommodations, the Illinois Golf Hall of Fame, and the Chicago Korn Ferry Tour event. Essential Duties and Responsibilities Directly supervises the daily preparation of soups, sauces, special requests, and banquet menu items.Works with the Executive Chef on inventories, requisitioning and issuing for food production.Manages employment activities for kitchen staff members, including but not limited to:TrainingPlanning the work, and assigning the work,Directing and monitoring work activities and evaluating performance,Ensuring Cleaning, sanitation, and safety programs are closely followed.Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.Assists the Executive Chef and Kitchen Manager with menu planning and related production activities.Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other kitchen related areas of the club.Establish the days priorities and assign production and preparation tasks for the kitchen staff/ Chefs to executeAssist the Executive Chef and Kitchen manager with banquet menu planning and food purchasing.Participates in training staff on menu items including ingredients, preparation methods and unique tastesAble to plan and execute multiple banquet functions.Perform other duties as appropriate. Education/Qualifications/Certifications College degree preferred2 years culinary experience, supervisory and/or management experience, preferably in the golf industry and/or cateringState certified and/or Serve Safe certified.Demonstrated experience and capability in the areas of staff management and food control.Demonstrated quality written, verbal, and interpersonal communication skills.Ability to analyze and solve problems; efficiently manage multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.Positive attitude, professional manner, and appearance in all situations. Position Physical Requirements Must have the ability to:Read and write (English)Communicate verbally with staff members and/or customersGive and/or follow verbal and written instructionsSupervise subordinatesVisually inspect all work areasOperate equipment for several hours at a timePerform mathematical calculations involving fractions, decimals, and percentagesRetrieve, read, and interpret information from technical sourcesStand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a timeLift up to 100 lbs. occasionally, 50 lbs. frequently, and 20 lbs. constantly Supervises Banquet prep cooks, Line Cooks Machine/Equipment/Tools Used Kitchen equipment, pots and pans, utensils Classification: Part-time or full time, Seasonal or Regular (year-round), Hourly, Non-Exempt Pay Range: $20 to $22 per hour KemperSports Management is an Equal Opportunity Employer er