Line Cook

CookUnder 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 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 PastAccept ResponsibilityPay it ForwardOur 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 ForwardRuthlessly ConsistentDo the Right ThingNothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.Primary Job FunctionsFood Handling, Preparation and PresentationCarefully follow standard recipes while preparing assigned food items for serviceCollects food and beverage products and small wares required for food preparationAssists in plating food items for serviceHandles leftover food items, as necessary and/or directedSanitation and SafetyOperates food production equipment according to manufacturers' instructionsConsistently uses safe and sanitary food handling practices, including HAACP guidelinesCleans banquet preparation and serving equipment, work station areas and kitchen, as neededReturns soiled food preparation utensils and small wares to the proper areasEnsure proper safety and sanitation to ensure food and safety complianceDaily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facilityPromote the company's safety goals and actively work towards ensuring a safe working environmentCommunication & RelationshipsEffectively 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 responseCorporate Goals & ObjectivesEnsure compliance with company policies and proceduresEnsure the TBCC mission and club brand is upheld in all aspects of kitchen operationsActively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operationsMake professional development a consistent priorityOther Job FunctionsFlexibility in work schedule, as job may require day and evening shifts, weekends and holidaysMinimum QualificationsTo 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 & KnowledgeCooking – Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills requiredPolicies — Knowledge of company policesProblem 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.ExperienceMinimum two years' experience in a high volume food and beverage operation using similar cooking techniquesEducation – Food safety certifiedWorking Conditions/ Physical RequirementsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.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 RevisionThis 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 EmployerThe 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.