Morning/Evening Line Cooks

Under 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.

Service Forward
Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Food Handling, Preparation and Presentation

Carefully follow standard recipes while preparing assigned food items for service
Collects food and beverage products and small wares required for food preparation
Assists in plating food items for service
Handles leftover food items, as necessary and/or directed
Sanitation and Safety
Operates food production equipment according to manufacturers' instructions
Consistently uses safe and sanitary food handling practices, including HAACP guidelines
Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed
Returns soiled food preparation utensils and small wares to the proper areas
Ensure proper safety and sanitation to ensure food and safety compliance
Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility
Promote harmonious relations among staff, vendors, and the community at-large.
Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

Ensure compliance with company policies and procedures

~ Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations

Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations
Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Cooking - Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; Policies - Knowledge of company polices
Minimum two years experience in a high volume food and beverage operation using similar cooking techniques

State Food Handler Certification

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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.
Specific vision abilities include: close and distance vision, and the ability to adjust visual focus.

The 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.