Cook 1

Invited • Oro Valley, AZ

7d

About The Position

As a Cook 1, you are responsible for setting up, preparing, and organizing your workstation, with a focus on basic food preparation under the guidance of more experienced team members. You maintain cleanliness and sanitation in your work area, ensure proper food storage, and assist with producing food and beverage items. You work closely with Cook 2 and Cook 3 team members to support kitchen operations and meet quality standards. This entry-level position calls for a willingness to learn and adapt while performing foundational cooking tasks and helping deliver consistent food quality and presentation.

The position reports to the Kitchen Manager, Sous Chef, or Executive Chef. Attendance follows the weekly schedule, and additional hours are required to meet deadlines, including weekends and holidays.

Requirements

• Strong communication skills and ability to follow instructions accurately.
• Ability to stand, walk, and perform physical activities for extended periods.
• Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
• Ability to climb ladders; squat, kneel, reach, grasp, twist, bend, and fold or unfold as required.
• Ability to lift, carry, push, and pull up to 100 pounds occasionally.
• Effective talking and hearing abilities, with sufficient visual acuity.

Nice To Haves

• High school diploma or equivalent.
• At least 3 years of experience in a kitchen environment.
• Valid Food Handler Certifications as required by state and city regulations.

Responsibilities

• Set up, complete daily prep tasks, and organize the workstation efficiently.
• Prepare and store food items required for the station according to Invited’s standards.
• Use proper cooking techniques and consistently prepare and present daily specials, salads, entrees, and other designated menu items.
• Receive and store goods purchased by the kitchen as requested.
• Manage items used by others, such as condiments, dressings, salsa, and soups.
• Maintain cleanliness and sanitation in the work area and kitchen, including equipment, counters, tools, and waste areas.
• Communicate special product needs and food quality or presentation issues to the Executive Chef or Sous Chef.
• Interact professionally with members and guests, accommodating changes and last-minute requests as needed.
• Support fellow employees and contribute to a positive team environment.
• Proactively assist members and guests and help deliver the 3-steps of service.
• Address and resolve member and guest complaints professionally, notify management of issues, and practice effective service recovery.
• Complete additional duties as assigned by management.
• Assist others and take on additional tasks as assigned.
• Follow company, club, and department policies, procedures, instructions, and safe working practices.
• Maintain professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
• Take initiative in personal and professional growth and maintain required role-related certifications.
• Address challenges using available resources and work with regional and corporate teams to support club operations.
• Attend daily briefings and participate in required activities.
• Wear a clean, neat uniform that meets club standards.

Benefits

• Medical, dental, and vision coverage for eligible full-time team members.
• Life insurance for eligible full-time team members.
• Short-term and long-term disability insurance for eligible full-time team members.
• 401(k) retirement savings plan for eligible full-time team members.
• Generous paid time off and leave programs for eligible full-time team members.
• Time off as required by applicable law for part-time team members.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed