Cook (Breakfast/Lunch)

Spokane Club Inc•Spokane, WA

1d•$20 - $24•Onsite

About The Position

A cook / line cook / banquet cook are responsible for the daily preparation of food items in the pantry, fry, sauté, broiler, banquet production kitchen and/or other stations or other areas of the kitchen.

Requirements

18 years or older
High school diploma or equivalent
Above average understanding of professional cooking and knife handling skills
Above average degree and knowledge of safety, sanitation and food handling procedures
Previous prep or line cook experience
English language and professional communications skills are required
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must have problem solving abilities, be self-motivated, and organized
Commitment to quality service, and food and beverage knowledge
Ability to meet the physical demands listed below
Have a valid and updated Health Card at all times
Math skills – pass a verbal or written test of cooking weights and measures

Responsibilities

Sets up stations according to Clubs Culinary Team guidelines
Prepares all food items in a timely and sanitary manner
Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef
Restocks all items as needed throughout shift for timely production
Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills
Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time
Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
Works with all standards of the Club safety guidelines on all operational equipment.
Follows the culinary / foodservices workers rules of conduct at the Club