Line Cook

GENERAL SUMMARY 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 General Summary 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. Our Culture Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”. Our Code of Culture 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. We need 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 Collects food and beverage products and small wares required for food preparation Assists in plating food items for service Handles leftover food items, as necessary and/or directed Sanitation and Safety Operates food production equipment according to manufacturers’ instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed Returns 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 Effectively and professionally interacts and communicates with management, other Associates, and vendors. Promote harmonious relations among staff, vendors, and the community at‑large. Communicate timely and follow up, as appropriate. Active participation in required events, required programs, required meetings and required trainings. Represent the club in a professional manner through image, dress, communication, and immediate follow through and response Corporate Goals & Objectives Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority Other Job Functions Flexibility in work schedule, as job may require 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. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skills & Knowledge Cooking – Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required Policies — Knowledge of company polices Problem Anticipation/ Deductive Reasoning — Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one. Oral Comprehension and Expression —Ability to understand and communicate so others can understand ideas and information. EDUCATION State Food Handler Certification Working Conditions/ Physical Requirements The environment of the position is indoors. It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk‑in freezer. Sitting and standing is as needed. The repetitive use of the hands and arms is required to finger, handle, feel and reach. It is necessary for the position to walk, stoop, kneel, crouch, crawl, taste and smell. Position must frequently lift and/or move up to 60 pounds. Specific vision abilities include: close and distance vision, and the ability to adjust visual focus. Job Description Revision This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change. This job description replaces all previous descriptions for this position. An Equal Opportunity Employer The Bay Club Company (“TBCC”) provides equal employment opportunities without regard to race (and all traits historically associated with race, including but not limited to, hair texture and protective hairstyles), color, religion, creed (including, but not limited to, religious dress and grooming practices), sex (including pregnancy, childbirth or related medical conditions, and breastfeeding, and other related medical conditions), sexual orientation and identity, gender, gender identity, gender expression, actual or perceived national origin/ancestry, accent or ability to speak English, age, disability, marital/familial status, source of income, veteran status, citizenship status, political activities or affiliations, medical condition, genetic information, persons with AIDS or AIDS‑related condition, or persons who are victims of domestic violence. Estimated Base Pay Range $21 - $24 / hour Other Compensation And Benefits At the Bay Club, we offer programs and perks that cultivate a healthy and active workplace environment. Here are the perks you can expect in your benefits package: Club Membership Competitive Compensation Discounts on club services and amenities Continuing Education Community Involvement Paid Time off* Health Insurance* Offered to Full-Time associates. Full-Time status eligibility starting at 25 average hours of work per week. #J-18808-Ljbffr