Cooks

River Bend Golf & Country Club•Great Falls, VA

6d•$19 - $24•Onsite

About The Position

River Bend is a member-owned private golf and country club established in 1961. We offer our members an 18-hole championship golf course, expansive golf practice facility, tennis courts, pickleball courts, a swimming pool with a dining outlet, a fitness center, and a clubhouse with multiple dining and banquet outlets. Our mission is to be the premier family-oriented, member-owned country club in the Washington DC area, providing a friendly environment, picturesque location, high-quality facilities, services, programs, and professional staff. The Club operates six days a week, closed on Mondays, and is a busy environment with a supportive membership. We are committed to providing a safe, enjoyable, and respectful environment, valuing employee input for continuous improvement and offering comprehensive training. We offer competitive hourly rates and additional benefits, including complementary meals, employee uniforms, employee parking, and an annual Christmas Fund. Full-time employees receive paid vacation, sick and holiday pay, health, dental, and vision insurance options, club-paid life insurance, short-term and optional long-term disability, and a club-matched 401k retirement plan. We offer both day and evening shifts to accommodate part-time and full-time hours.

Requirements

High School diploma or GED.
Successful completion of a two-year course at culinary school.
A minimum of two years of experience in kitchen preparation and cooking.
Food safety certification.

Responsibilities

Prepares menu items as needed for member or guest service.
Follows all state and local health and food safety regulations.
Follows all safety procedures for operating and cleaning machinery.
Knowledge of and ability to perform required role during emergency situations.
Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.
Take inventory of all items required for station set-up and determine those items that require preparation.
Prepares items according to standard recipes.
Coordinates and times orders with other kitchen operations.
Requisitions items needed to produce menu items.
Notifies Sous Chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Sets-up, maintains and breaks down prep cook station.
Covers, dates and neatly stores all leftover products that are re-usable.
Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
Closes the kitchen properly using the closing checklist.
Attends kitchen staff meetings and offers suggestions for improvements.
Assists with other duties as assigned by Sous Chef.