Cook 3

ClubCorp•Coto De Caza, CA

1d•$25 - $27

About The Position

As a Cook 3, you lead food preparation, production, and presentation in the kitchen. You set up and organize your workstation, maintain high standards of food quality and consistency, and ensure cleanliness and sanitation. You handle complex cooking tasks, help supervise and mentor Cook 1 and Cook 2 team members, and support efficient kitchen operations. This senior role calls for advanced culinary skills, leadership capabilities, and the ability to work effectively in high-stress, high-volume kitchen environments. You prepare and store food for your station, cook menu items and complete meals, receive and store kitchen goods, and coordinate with kitchen leadership about product needs and food quality or presentation concerns. You may contribute to menu planning and recipe development, accommodate dietary needs, prepare meals for groups or events, and take charge of a shift in the Sous Chef’s absence. You also oversee expediting during meal periods, help resolve member and guest concerns, and contribute to a positive team environment. The role requires standing and performing physical activities for extended periods, working in varying temperatures and environments, and occasionally lifting, carrying, pushing, or pulling up to 100 pounds. Attendance follows the weekly schedule, with additional hours required to meet deadlines, including weekends and/or holidays.

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 pounds.
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 for the assigned station according to Invited standards.
Use proper cooking techniques and maintain consistent preparation and presentation of specials, salads, entrees, and other designated menu items.
Prepare or help prepare 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, salsas, and soups.
Maintain cleanliness and sanitation in 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 prepare or assist in preparing 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 Sous Chef’s absence.
Assist in supervising and instructing cooks and other team members.
May check supplies and groceries received in the work area.
Oversee expediting during meal periods to ensure orders are delivered promptly with appropriate quality, portions, and presentation.
Contribute to creating and modifying recipes, provide practical input on preplanned menus, participate in menu planning, and attend relevant meetings and conferences.
Interact professionally with members and guests, accommodating changes and last-minute requests.
Support fellow employees and help deliver the 3-steps of service to members and guests.
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 safety guidelines.
Maintain professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Take initiative in personal and professional growth and maintain certifications relevant to the role.
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.