Club Cook

Broad Function: Prepares menu to club recipes and standards.

Prepares items required for his/her workstation according to par sheet or instructions from Sous Chef. Prepares products assigned to workstation during service. Prepares food items required for all banquet events (breakfast, luncheons, dinners and special parties).

Duties and Responsibilities:

Daily Responsibilities:

• Sets up station for service.
• Prepares all food items on the menu when ordered.
• Prepares sauces and accompanying garnishes for all items.
• Requisitions supplies needed to run shift.
• Covers, dates and neatly stores all food products.
• Cleans and sanitizes the hot line and salad station after service.
• Notifies Sous Chef in advance of all expected shortages.
• Ensures that workstation and equipment are clean and sanitary.
• Adheres to club, state and local health and safety regulations.
• Maintains the highest sanitary standards.
• Maintains a neat professional appearance.
• Assists with other duties as instructed by the Sous Chef.
• Ensure that all food products are used before they spoil.
• Prepares food in accordance with Club recipes.
• Serves items in accordance with established portion and presentation standards.
• Uses food preparation equipment according to manufacturers instructions.
• Returns unused food products to appropriate storage areas.
• Assists with preparation of other food products on the serving line as needed.
• Assists in plating food items for banquet services.
• Consistently uses safe and sanitary food handling procedures.

NA

Position Qualifications:

• High School Diploma or GED is preferred.
• Two to three years' experience preferred.
• Must be timely and dependable.
• Good communication skills and ability to work well with others.
• Must have reliable transportation.
• Must have the ability to multitask and work with little supervision.