Cook (Seasonal)

Cook

The Cook is responsible for setting up, cooking, maintaining quality control, cleaning up, serving food to order, maintaining kitchen and food storage, and meet Health Department guidelines.

Essential Functions

• Prepares and cooks food according to Club standards.
• Sets up, stocks and organizes work station at the beginning of the day.
• Sets levels for production of food items.
• Thaws, cuts and prepares food items. Portions food items and stores them in proper containers.
• Uses knives, measuring ladles, scoops, scales, can opener, kitchen scissors or other kitchen equipment including, without limitations, slicer/mixer, skillets, steamers, and other tools or utensils.
• Checks stock levels in coolers for sufficient stock.
• Maintains proper food storage temperatures and rotation, using FIFO Method.
• Prepares broiled, baked, grilled, steamed, sauted, blended, and fried items using recipes. Uses saut pans, stock pots, grill, stove, ovens and fryers.
• Can identify food items, produce, meats, cheeses, sauces, and prepared food.
• Knows cooking times for all items to insure correct doneness.
• Organizes items for sauting, blending, cooking in ovens, grilling, frying in fryers, pasta cookers and steamers to insure accuracy of items ordered.
• Prepares menu items, paying attention to plate presentation and garnish of each plate.
• Cleans and sanitizes work station during the day and at the end of the day.
• Performs side duties including cleaning ovens, steamer, tilt skillets, slicers, mixer, hoods, filters and other line equipment, washing floors, organizing and cleaning storerooms, and food production duties.
• Handles multiple priorities, works under stress and exercises good judgment when dealing with guest situations and complaints.
• Correctly sets up, operates, breaks down and cleans all equipment.
• Follows sanitary practices for food handling, general cleanliness, and maintenance of Kitchen area.
• Maintains a well-groomed appearance and wears proper attire, according to the dress code.
• Complies with all health and safety regulations.
• Performs all other work-related duties as requested by supervisor.

Competencies

• Must be able to effectively communicate and interact in a friendly, helpful and professional manner while on property and/or conducting company business.
• Ability to understand and carry out verbal & written instructions independently.
• Committed to providing constant and consistent exceptional customer service to potential clients, clients and guests.
• Must possess honest and integrity
• Must show up for work on time and follow work schedule
• Professional and personable demeanor
• Self-motivated, works well independently and with minimal supervision
• Must work safely but with a sense of urgency.

Requirements

Experience

• Some restaurant cooking experience is required

Supervision

• This job does not require supervising responsibilities

Work Environment

• This position operates in a restaurant kitchen setting.
• Frequent exposure to hot and cold conditions due to grills, over, coolers and freezers.

Interaction

• Constant interaction coworkers and waitstaff

Position Type/Expected Hours of Work

• Must be able to work full time early morning hours, some overtime, weekends, holidays and as needed.

Travel

• No traveling is expected for this position

Education

• High school diploma or GED preferred
• Must complete all required training and food safety/Department of Health certification.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms.

The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 25 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, ability to adjust focus and independent mobility throughout the property. (see detailed physical job demands)