Cook 1

ClubCorp•Cumming, GA

About The Position

As a Cook 1, you are responsible for setting up, preparing, and organizing your workstation, focusing on basic food preparation tasks 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 the team deliver consistent food quality and presentation.

Requirements

Strong communication skills and the 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 lbs. occasionally.
Effective communication skills, including talking and hearing, and sufficient visual acuity.
Additional hours are required to meet position deadlines, including weekends and/or holidays.
Attendance requirements follow the weekly schedule.

Nice To Haves

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

Responsibilities

Set up, execute 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 menu items as 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 and accommodate 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 three 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.
Assist others as needed and take on additional tasks assigned by management.
Follow company, club, and department policies, procedures, and instructions.
Maintain professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Follow safe working practices, comply with safety guidelines, and encourage others to do the same.
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 to stay informed and contribute to the team’s success.
Wear a clean, neat uniform that meets club standards.