Cook 3

Job Description Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited ! Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited ! Job Summary As a Cook 3, you are responsible for leading the food preparation, production, and presentation in the kitchen. You will be responsible for the set‑up and organization of your workstation, ensuring high standards of food quality and consistency. Your role includes managing the cleanliness and sanitation of your work area, supervising and mentoring Cook 1 and Cook 2 team members, and ensuring efficient kitchen operations. You will also handle complex cooking tasks, lead by example, and collaborate with the kitchen leadership team to maintain exceptional culinary standards. This senior position requires advanced culinary skills, leadership capabilities, and the ability to manage high‑stress, high‑volume kitchen environments effectively. Reporting Structure Reports to the Kitchen Manager, Sous Chef or Executive Chef Day To Day Responsible for set‑up, execution of daily prep, and organization of your workstation. Prepare and store all food items necessary for your station, adhering to Invited’s standards. Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s). Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods. Receive and store goods purchased by kitchen as requested. Manage items used by others, such as condiments, dressings, salsas, and soups. Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc. Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control. Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. Assist in menu planning, recipe development, and testing products. May assist in preparing and serving meals tailored to specific dietary needs or restrictions. May be required to prepare complete meals for small groups or special events. May take charge of a shift in absence of Sous Chef. Assist in supervising and instructing Cooks and other team members as necessary. May be responsible for checking supplies and groceries received in work area. Oversee the expediting process during all meal periods, ensuring the timely delivery of orders with proper quality, portioning, and presentation. Contribute to the creation and modification of recipes, provide insights on the practical applications of pre‑planned menus, participate in menu planning, and attend relevant meetings and conferences. Interact professionally with members and guests, accommodating changes and last‑minute requests as needed. Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3‑steps of service. Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. Complete additional duties as assigned by management. #J-18808-Ljbffr Invited Clubs