Line Cook

Overview Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements. Job Description Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements. Culture Our unique culture is guided by our values and behaviors. We call it our “Code of Culture”. It includes Our Mantra, Our Actions We Live By, and Pete’s Promise: Our Mantra: Respect The Past; Accept Responsibility; Pay it Forward. Our Actions We Live By: Actions We Live By. It’s who we are when we step into our full power. Keep It Real. Always. We need open and honest discussions, courage to speak up and to call things out that aren’t good enough, and we navigate tough conversations with empathy and grace. Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it. Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it’s never about one person—we are a part of a powerful team. One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish. Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter. Pete’s Promise: Service Forward; Ruthlessly Consistent; Do the Right Thing. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Primary Job Functions Food Handling, Preparation and Presentation Carefully follow standard recipes while preparing assigned food items for service Collect food and beverage products and small wares required for food preparation Assist in plating food items for service Handle leftover food items, as necessary and/or directed Sanitation and Safety Operate food production equipment according to manufacturers’ instructions Consistently use safe and sanitary food handling practices, including HAACP guidelines Clean banquet preparation and serving equipment, work station areas and kitchen, as needed Return soiled food preparation utensils and small wares to the proper areas Ensure proper safety and sanitation to ensure food and safety compliance Daily walk-throughs of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company’s safety goals and actively work towards ensuring a safe working environment Communication & Relationships Interact professionally with management, other associates, and vendors Promote harmonious relations among staff, vendors, and the community at large Communicate timely and follow up, as appropriate Participate in required events, programs, meetings and trainings Represent the club in a professional manner through image, dress, communication, and prompt follow-through Corporate Goals & Objectives Ensure compliance with company policies and procedures Uphold TBCC mission and club brand in all kitchen operations Support corporate objectives and continuous improvement, including participating on designated committees Make professional development a priority Other Job Functions Flexibility in work schedule; day and evening shifts, weekends and holidays Qualifications MINIMUM QUALIFICATIONS To perform this job successfully, an individual must be able to perform each primary job function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skills & Knowledge Cooking – Knowledge of basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required Policies — Knowledge of company policies Problem Anticipation/ Deductive Reasoning — Ability to anticipate problems and apply logic to choose appropriate solutions Oral Comprehension and Expression — Ability to understand and communicate ideas clearly Experience Minimum two years’ experience in a high-volume food and beverage operation using similar cooking techniques Education – Food safety certified Working Conditions / Physical Requirements Indoor environment; frequent changes in condition, may include extreme heat and cold Sitting and standing as needed Repetitive use of hands and arms Walking, stooping, kneeling, crouching, crawling, tasting and smelling Ability to lift/move up to 60 pounds Vision: close and distance vision and ability to adjust focus Other This is not necessarily an exhaustive list of responsibilities, duties, or working conditions. Management reserves the right to revise the job or require other tasks. This description replaces all previous descriptions. Equal Opportunity Employer The Bay Club Company provides equal employment opportunities without regard to race and other protected characteristics as permitted by law. Compensation & Benefits Estimated Base Pay Range: $21.00 - $22.00 / hour Perks include: Club Membership, Competitive Compensation, Discounts on services, Continuing Education, Community Involvement, Paid Time off, Health Insurance #J-18808-Ljbffr The Bay Club Company