Cook 1

ClubCorp•Houston, TX

9d•$18 - $19

About The Position

As a Cook 1, you are responsible for setting up, preparing, and organizing your workstation, focusing on basic food preparation under the guidance of more experienced team members. The role includes maintaining cleanliness and sanitation, ensuring proper food storage, and assisting with the production of food and beverage items. You will work closely with Cook 2 and Cook 3 team members to support kitchen operations and meet quality standards. This entry-level position requires a willingness to learn and adapt while performing foundational cooking tasks and helping deliver consistent food quality and presentation. The Cook 1 reports to the Kitchen Manager, Sous Chef, or Executive Chef. Employees are expected to assist others as needed, follow company, club, and department policies and safety guidelines, maintain professionalism, attend daily briefings, wear a clean uniform that meets club standards, and take initiative in personal and professional growth. Additional duties may be assigned to support club operations.

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 occasionally lift, carry, push, and pull up to 100 lbs.
Effective talking and hearing abilities and sufficient visual acuity.

Nice To Haves

High school diploma or equivalent.
At least 3 years of experience in a kitchen environment.

Responsibilities

Set up, complete daily preparation 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 and contribute to a positive team environment; proactively assist members and guests and deliver 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 follow company, club, and department policies, procedures, instructions, and safe working practices.
Maintain professionalism and a commitment to excellence when interacting with members, colleagues, and staff.
Maintain required certifications relevant to the role.
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.