Cook 2

ClubCorp•Dallas, TX

1d•$18 - $20

About The Position

As a Cook 2, you are responsible for setting up, preparing food, and organizing your workstation while ensuring high standards of food quality and presentation. The role includes maintaining cleanliness and sanitation, overseeing the production of food and beverage items, and managing closing and storage processes. You work closely with Cook 1 and Cook 3 team members to support smooth kitchen operations and consistent quality standards. This junior-level role requires understanding culinary techniques and handling more complex tasks and responsibilities than a Cook 1, while supporting the leadership and advanced skills of a Cook 3. The position reports to the Kitchen Manager, Sous Chef, or Executive Chef. It involves preparing and storing food for the assigned station, preparing menu items and complete meals, receiving and storing kitchen goods, maintaining equipment and work areas, assisting with inventory control and menu development, and serving members and guests professionally. Employees may also prepare meals for dietary needs or special events, take charge of a shift in the absence of a Sous Chef or Cook 3, and assist with supervising and instructing Cook 1 and other team members. The work schedule follows the weekly schedule, and additional hours are required to meet deadlines, including work on weekends and/or holidays. Employees are expected to follow company and safety procedures, attend daily briefings, wear a clean uniform meeting club standards, and take on additional duties as assigned.

Requirements

A minimum of 4 years of experience in a kitchen environment.
Valid Food Handler Certifications as required by state and city regulations.
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 occasionally lift, carry, push, and pull up to 100 lbs.
Effective communication skills, including talking and hearing, with sufficient visual acuity.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Set up, execute daily preparation, and organize the workstation.
Prepare and store food items needed for the assigned station.
Use proper cooking techniques and consistently prepare and present daily specials, salads, entrees, and other designated menu items.
Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods.
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.
Assist with cleaning kitchen areas, general equipment maintenance, and inventory control.
Communicate special product needs and food quality or presentation issues to the Executive Chef or Sous Chef.
Assist with menu planning, recipe development, and product testing.
May assist in preparing and serving meals for specific dietary needs or restrictions.
May prepare complete meals for small groups or special events.
May take charge of a shift in the absence of the Sous Chef or Cook 3.
Assist in supervising and instructing Cook 1 and other team members as necessary.
May check supplies and groceries received in the work area.
Interact professionally with members and guests and accommodate changes and last-minute requests.
Support fellow employees and contribute to a positive team environment; 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 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.