A La Carte Cook

Columbia Country Club•Chevy Chase, MD

5d•Onsite

About The Position

Columbia Country Club is seeking an A La Carte Cook to join their culinary team. This role operates under the supervision of the Chef de Cuisine, Sous Chef, and Executive Chef. The cook is responsible for setting up and preparing breakfast, lunch, and dinner hot line items, ensuring high-quality food is delivered promptly and professionally. The position involves preparing various food elements, assisting with plating, minimizing waste, and maintaining a clean and organized workstation. The cook will also prepare specials, present dishes creatively, and operate kitchen equipment safely. High standards for production and service are expected, along with the ability to work independently and collaboratively in a fast-paced environment. Adherence to sanitation and safety regulations is crucial. The role requires working all major club events and completing other assigned tasks.

Requirements

Must be 18 years of age
Must have good communication skills including understanding and speaking English
Must be detail oriented, organized and efficient.
Must have basic knowledge of production and kitchen operations to include the proper use and cleaning of relevant kitchen equipment, supplies and machinery.
The individual in this position will be required to fulfill the physical demands of the position. Will need to often be standing on their feet for the duration of the shift, sometimes lasting up to eight hours.
2+ years’ experience required.

Nice To Haves

County Club familiarity preferred but not required.
There is an expectation for you to develop your knowledge of overall Food & Beverage Operations as an employee of CCC.

Responsibilities

Complies with the club’s policies and procedures as established in the employee handbook.
Completes all opening and closing side work as assigned and / or scheduled for a given shift.
Prepare any elements needed for service, such as salad dressing, sauces, sandwiches or spreads. As well as follow the restaurant recipes when preparing these menu items.
Wash, peel, dice and chop foods according to Chef’s requirements.
Assist in the plating of dishes coming from the kitchen to be served for breakfast, lunch and dinner service.
Helps in reusing product and items to avoid waste.
Responsible for the set-up and breakdown of their station, as well as making sure items are returned to where they came from.
Prepares all specials and is creative in the presentation of plates under the direction of the Chef de Cuisine.
Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
Have high quality standards for production and service.
Must be able to work productively with little supervision.
Cleans and sanitizes workstation and equipment.
The A La Carte Cook must work in conjunction with the other scheduled cooks to ensure members and their guests’ food is prepared and ready to be served in an orderly fashion.
Must pay close attention to detail and work well in pressure situations.
Consistently follows all sanitation-related requirements, including those related to personal hygiene.
Immediately report all suspicious occurrences and hazardous conditions to their direct supervisor.
Possesses a professional behavior and appearance at all times.
Held responsible for working all major club events to include Mother’s Day, Easter, Club Fireworks Event, Thanksgiving and Christmas.
Completes other appropriate work assignments as requested by the Chef de Cuisine, Sous or Executive Chef.