Lead Cafe Cook - Summer Seasonal

Job Description

Job Description

Description:

Overlake Golf & Country Club (OGCC) was originally established in 1927 on this beautiful site in the hidden neighborhood of Medina, Washington. It has evolved over the years into a family country club with modern values and has become a place where the members gather to enjoy dining, social activities, golf, tennis and aquatics with family, friends, and business associates. We are known as the premier family club in the Pacific Northwest, and we take great pride in our unrivaled hospitality, our commitment to environmental stewardship, and in developing our staff.

The Lead Cafe Cook position requires general prior knowledge of working grill, fryers, flattop, calling a rail of tickets, as well as orchestrating other line cooks to sell tickets together and in a timely fashion. This position is for experienced line cooks only, It requires a cook who is passionate about providing quality service and problem solving. This will involve being responsible for special member requests and accommodation that come in to the Cafe. This positions requires problems solving quick thinking and the creation of a bridge between the back of house and the front of house in order to maintain strong communication and smooth service regardless of how busy we get. You will be expected to maintain grab and go and menu items up to par in a accordance to Cafe Chef, as well as maintaining all logs and sops day to day. You will be responsible for setting standard and maintaining crew morale as well as ensuring with Cafe Chef that the whole team has what they need to succeed. This is a great chance to further your career in a starter level management position. You will be backed by our Cafe Chef who will guide your learning process and ensure you have all the tools to succeed.

We are currently hiring for this summer! Full day shifts available or morning/evening shifts, morning shifts 9am to 5 pm, evening shifts 11:30 am to 7:30 pm.

This is business and weather dependent shifts may be cut short of extended we will attempt to keep this minimal.

Job Responsibilities:

Oversee day-to-day café kitchen operations, ensuring line cooks and prep staff are supported, stocked, and working efficiently. Maintain a smooth flow between front-of-house (FOH) and back-of-house (BOH), while keeping team morale and communication high. Working with cafe chef to ensure cafe runs smoothly 7 days a week

Daily

• Keep the line stocked and flowing efficiently.
• Maintain accurate prep lists, logs and sops daily
• Ensure grab-and-go items meet quality and freshness standards.
• Monitor morale and maintain a positive kitchen environment.
• Address FOH questions promptly and professionally and to best of your ability if cafe chef is not available
• Maintaining break schedule and easing transitions between opening and closing shifts
• Writing a daily end of day report for you and cafe chef kyle to review and keep on the same page
• In charge of nightly shut down of kitchen
• Double/triple checking all equipment is off – touching knobs
• Ensure all product is properly stored, all walkins & line coolers
• Correct any issues found (pending decision in scheduling)
• Act as a point of contact for FOH when Chef isnt present
• Help delegating prep needs and line cooks actions
• Has eyes on every station and know where to assist without being asked
• Ensure line is setup and ready to meet nightly service demands
• Line checks ensuring fresh products are being used
• Assists with each night’s service flow and staff coordination
  

Weekly

• Act with a professional leader’s mindset when interacting with colleagues
• Leads by example not by demand, you are a supervisor in training, you set the expectation
• Develops excellent time management skills
• Following weekly schedule, ensuring crew is clock in and out on time
• Planning out each day for efficiency with project completion in mind
• Assist in planning and executing pop ups and specials with cafe chef kyle
• Ensuring completion of weekly cleaning projects
• Help reduce product waste
• Weekly debriefs with Cafe Chef to stay on same page and address issues as they happen

· Restaurant Experience 2-4 years, managerial experience preferred

· Current Health Card

· Semi advanced knife skills

· Basic understanding of kitchen terminology

· At least 18 years of age.

· Must be able to work flexible shifts and schedules, including weekends and some holidays.

· Must be able to lift and carry 40 pounds.

· Must be able to stand, walk, lift, and bend for long periods of time.