COOK

Job Description

Job Description

Part-time 30+ hours per week

The Spokane Club is a membership-based organization, and member happiness is the primary goal for all our staff. Employee happiness is also fundamental to us. We offer free club membership, as well as discounts on lessons, training, hotel rooms, and dining to our team members. 

Position Summary

Our cooks work in a variety of positions including restaurant line, catering kitchen, and prep.  The 1910 Restaurant is an open kitchen where the members/customers can hear and see you. We have a large catering kitchen with lots of prep area and many coolers throughout several floors accessed by an elevator. We also have a Deli that our cooks prepare food for.

Essential Functions

• Sets up stations according to Clubs Culinary Team guidelines
• Prepares all food items in a timely and sanitary manner
• Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef
• Restocks all items as needed throughout shift for timely production
• Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills
• Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time
• Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
• Works with all standards of the Club safety guidelines on all operational equipment.
• Follows the culinary / foodservices workers rules of conduct at the Club

  Benefits

• Sick pay of 1 hour per 40 hours worked.  
• 6 paid holidays, along with 1 “floating” holiday to use whenever you like.  
• Employee meal program where a company provided lunch is usually offered for free. 
• Discounts on meals, personal training, lessons, childcare, and hotel.

  Qualifications:

• Previous cooking and prep experience required
• Must be available to work Holidays.
• Above average understanding of professional cooking and knife handling skills
• Have a valid and updated Health Card at all times
• 18 years or older with a High school diploma or equivalent
• Above average degree and knowledge of safety, sanitation and food handling procedures
• English language and professional communications skills are required
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service, and food and beverage knowledge
• Ability to meet the physical demands listed below
• Math skills – pass a verbal or written test of cooking weights and measures

  Physical Demands:

• This position will spend 90% of the time standing
• Occasional environmental exposures to cold, heat, and water
• The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly
• Must be able to speak, read and understand basic cooking directions
• Must be able to hear with 100% accuracy with correction