Broiler COOK

Houston Country Club • Houston, TX

321d

About The Position

This position is the next position up from prep cook/cook III. You will be responsible for setting up your station on time and being prepared for service. Here you will learn how to read restaurant event orders and or banquet event orders, learn proper cooking procedures and steps with all food preparation on the menus. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, salamanders, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. As a cook II you’ll be an important part of every meal we serve and each member’s experience in our restaurants. We take pride in our quality of food and clean effective kitchen. Our standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guest every day. Your role as a line cook is extremely important to our success. You will be trained on how to perform your job and craft. Your speed, consistency, and efficiency are imperative to the smooth operation of our kitchen and the satisfaction of our members. You will be responsible for high quality products and the necessary tools and equipment to complete your daily duties. The cook II performs other necessary duties as requested by the Sous Chef, or kitchen management and observes clubs’ safety rules and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.

Requirements

• Must be 18 years of age or older.
• Must have an educational / work history reference list available upon request.
• Must have the knowledge of basic culinary fundamentals.
• Must have a working knowledge of sauces, stocks, dressings and butchering skills.
• Must be able to communicate in and have a basic comprehension of the English language or be enrolled in classes to enhance the ability to communicate in and comprehend English.
• Must be able to work a flexible schedule and/or over time as needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times towards club members, superiors, and co-workers.
• Must be innovative and look for areas that need improvement.
• Must treat others with kindness and respect at all times.
• Must conduct him/ herself in a professional manner when on shift.
• Must arrive in and maintain a professional appearance at work.
• Must have a dependable means of transportation to and from work.
• Must provide own knives and some specialty small tools, as required by job.

Responsibilities

• Keeps in mind that the kitchen is a 'TEAM' operation, the AM shift will prep for the PM shift and vice versa.
• Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.
• Must clean station at the end of each shift, this includes cleaning the workstation as well as removal of any trash accumulated during the shift.
• Listens to lead cooks, demi chefs/kitchen supervisor, and sous chef without question or attitude.
• Works in a timely manner, moving with purpose throughout the kitchen.
• Possesses technical skills needed to fulfill required job duties.
• Makes sure oncoming shift is in place and is aware of any outstanding orders.
• Prepares items assigned on daily production board.
• Attends mandatory kitchen meetings.
• Understands and uses standardized recipe cards and production sheets.
• Understands and follows sanitation practices.
• Returns appropriately packaged unused food products, soiled food preparation utensils and other small-ware items to the proper storage areas.
• Checks in with immediate supervisor regarding any banquet assigned food production that needs to be completed.
• Properly assembles all tools and utensils needed to accomplish job duties.
• Understands and shows commitment to teamwork.
• Submits daily requisitions to the respective departments before leaving for the day.
• Maintains safety and security at workstation.
• Checks in with the respective Sous Chef at the beginning and at the end of each shift.
• Coordinates break time with respective Sous Chef.
• Accommodates any reasonable special requests from club members.
• Pursues an active interest in culinary development beyond the scope of his/ her specific area of responsibility.

What This Job Offers