Cook 1

ClubCorp•Houston, TX

9d•$16 - $19

About The Position

As a Cook 1, you set up, prepare, and organize your workstation, focusing on basic food preparation under the guidance of more experienced team members. You maintain cleanliness and sanitation, ensure proper food storage, and assist with food and beverage production. You work with Cook 2 and Cook 3 team members to support kitchen operations and meet quality standards. This entry-level role involves learning and adapting while performing foundational cooking tasks and supporting consistent food quality and presentation. The position reports to the Kitchen Manager, Sous Chef, or Executive Chef. Employees are expected to follow company, club, and department policies and safety practices; maintain professionalism; attend daily briefings; wear a clean uniform that meets club standards; and assist with additional tasks as assigned. The work schedule follows the weekly schedule, with additional hours required to meet deadlines, including weekends and/or holidays.

Requirements

Strong communication skills and the ability to follow instructions accurately.
Valid Food Handler Certifications as required by state and city regulations.
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 lbs. occasionally.
Effective communication skills, including talking and hearing, with sufficient visual acuity.

Nice To Haves

High school diploma or equivalent.
A minimum of 3 years of experience in a kitchen environment.

Responsibilities

Set up, complete daily prep tasks, and organize the workstation efficiently.
Prepare and store food items for the station according to Invited’s standards.
Use proper cooking techniques and maintain consistent preparation and presentation of daily specials, salads, entrees, and other menu items designated by the chefs.
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 of 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, contribute to a positive team environment, and proactively assist members and guests in delivering 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 assigned by management and assist others as needed.
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 and resolve 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.