Station Cook

The Pacific-Union Club is seeking skilled, dependable Station Cooks to join our distinguished Culinary team. This is an opportunity to work within one of San Francisco's most prestigious private clubs, preparing exceptional cuisine for à la carte dining, banquet functions, private events, and employee meals. For culinary professionals seeking career stability, strong union wages, refined culinary standards, and the opportunity to contribute to one of the world's most respected private clubs, this position offers an exceptional opportunity.

Responsibilities

• Prepare high-quality food for à la carte dining, banquet functions, private events, and employee meals.
• Perform daily food preparation, mise en place, station setup, and service according to Club recipes and standards.
• Maintain consistency in food quality, presentation, portion control, and preparation methods.
• Follow all sanitation, food safety, storage, labeling, and temperature control procedures.
• Maintain a clean, organized, and safe workstation throughout each shift.
• Communicate effectively with chefs and fellow team members to support efficient kitchen operations.
• Assist with inventory organization and communicate product or supply needs to supervisors.
• Support exceptional member and guest experiences through culinary excellence, professionalism, and teamwork.

Qualifications

• One year of experience in a commercial kitchen, upscale dining, hotel, private club, or hospitality environment preferred.
• Professional communication skills in English.
• Strong organizational skills and attention to detail.
• California Food Handler certification required within 30 days of hire.
• Food Protection Manager Certification required within six months of hire (Club-paid), if not already obtained.
• Working knowledge of food preparation techniques, knife skills, sanitation, and food safety practices.
• Professional demeanor and commitment to teamwork.
• Flexible availability, including mornings, evenings, weekends, and holidays.

Work Environment

• Prolonged standing and walking throughout shifts.
• Frequent lifting and carrying up to 50 pounds.
• Fast-paced commercial kitchen environment.
• Frequent exposure to heat, steam, open flames, refrigeration, sharp tools, and commercial kitchen equipment.
• High level of collaboration with Culinary and Food & Beverage team members.

Schedule

Schedule flexibility is required based on the needs of the Club, including daytime hours, weekends, holidays, and special events. The Club does not offer regular lunch or dinner service on Saturdays, although special events are occasionally scheduled, and there is no regular Sunday service; a rarity in hospitality. Full availability is expected unless otherwise agreed to in writing by the General Manager.