Cook I

Augusta National Golf Club•Augusta, ME

16d

About The Position

The primary responsibility of the Employee Dining Room Cook is to ensure that food production and employee meals meet and exceed the Club’s quality and presentation standards. Directly produces and prepares food in the EDR and caddie building kitchens. This position also ensures the highest standards of sanitation and cleanliness are maintained throughout all kitchen areas, while maintaining the strict confidentiality of all Club business. Essential Functions of the Job Prepares and serves all menu items in accordance with Club recipes and established portions and presentation standards. Identifies, selects, and prepares menu items to include but not limited to cuts of meat, poultry, shellfish, fish, game, cereals, grains, beans, fruits and vegetables for cooking. Prepares thickening agents to include but not limited to stocks and roux’s. Prepares soups, sauces, salad dressings, cold sauces, dips, and garnishes. Prepares foods by methods of frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, boiling and other means under the direction of the Employee Dining Room Chef. Gathers all supplies needed to prepare breakfast, lunch, dinner, and member party menu items. Sets up, maintains, and breaks down prep cook stations inclusive of cleaning stations and deep cleaning kitchen areas. Inspects assigned work areas and equipment to ensure cleanliness and sanitary conditions. Adheres to state and federal sanitation guidelines. Returns soiled food preparation utensils and other small wares to the proper area for cleaning. Covers, dates, and properly stores all leftover products that are reusable according to approved storage methods. Work within a team and be courteous to each team member and work towards goals set by the ANGC. Physical demands are outlined immediately below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Other Duties and Responsibilities Notifies all chefs of any expected shortages and/or malfunctioning equipment. Assists all chefs in maintaining the security and safety of the kitchen. Provides Club Members and guests with professional and courteous service. Performs all other duties deemed by management to be an integral part of the job. Qualifications: Skills/Knowledge/Attributes: Knowledge of food preparation and food service techniques. Relative Experience/Education: 0 - 2 years’ experience as a cook, preferably in a club or hotel environment. High school diploma or equivalent required. Culinary certification and/or relevant technical culinary training is preferred. Required License(s): Possess a valid driver’s license and/or successfully completes the Club’s internal motor vehicle training program Projected Work Schedule: Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime as required. Located in Augusta, Ga., Augusta National Golf Club is dedicated to being the finest private golf club for its members and hosting the world-renowned Masters Tournament. Inspired by the mission of its founders, Bobby Jones and Clifford Roberts, the Club strives to promote the virtues of the game through the Masters, Augusta National Women’s Amateur, Drive, Chip and Putt, Asia-Pacific Amateur Championship and Latin America Amateur Championship. In addition to advancing the game’s development, the Club is committed to supporting its employees and contributing to the community while upholding the values of continuous improvement and unparalleled service in all endeavors.

Requirements

Knowledge of food preparation and food service techniques.
0 - 2 years’ experience as a cook, preferably in a club or hotel environment.
High school diploma or equivalent required.
Possess a valid driver’s license and/or successfully completes the Club’s internal motor vehicle training program
Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime as required.

Nice To Haves

Culinary certification and/or relevant technical culinary training is preferred.

Responsibilities

Prepares and serves all menu items in accordance with Club recipes and established portions and presentation standards.
Identifies, selects, and prepares menu items to include but not limited to cuts of meat, poultry, shellfish, fish, game, cereals, grains, beans, fruits and vegetables for cooking.
Prepares thickening agents to include but not limited to stocks and roux’s.
Prepares soups, sauces, salad dressings, cold sauces, dips, and garnishes.
Prepares foods by methods of frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, boiling and other means under the direction of the Employee Dining Room Chef.
Gathers all supplies needed to prepare breakfast, lunch, dinner, and member party menu items.
Sets up, maintains, and breaks down prep cook stations inclusive of cleaning stations and deep cleaning kitchen areas.
Inspects assigned work areas and equipment to ensure cleanliness and sanitary conditions.
Adheres to state and federal sanitation guidelines.
Returns soiled food preparation utensils and other small wares to the proper area for cleaning.
Covers, dates, and properly stores all leftover products that are reusable according to approved storage methods.
Work within a team and be courteous to each team member and work towards goals set by the ANGC.
Notifies all chefs of any expected shortages and/or malfunctioning equipment.
Assists all chefs in maintaining the security and safety of the kitchen.
Provides Club Members and guests with professional and courteous service.
Performs all other duties deemed by management to be an integral part of the job.