Cook 1
About The Position
Cook 1 prepares and cooks meats, fish, vegetables, soups, cold food items and hot food items on assigned station or when and where assigned. Prepares and portions food products prior to cooking. Also performs other duties in food plating during service: preparing garnishes, final plating, quality checking etc. Prepares and organizes and breaks down action stations for banquet services. Maintains the highest quality product possible, even when working under pressure. Performs assigned tasks or execute services, events, banquets, stations, parties or other food productions and services as required by EC/CDC/SC. Standardizes, maintains, and continuously improves quality to meet member satisfaction.
Requirements
- Knowledge of basic food preparation principles.
- Must have prior experience on a sauté station.
- Extensive experience cooking meat and fish.
- Must know meat temperatures.
- Ability to read recipes, event orders, delivery invoices and all work-related printed materials.
- Ability to execute small to medium sized parties or banquets with minimum supervision or assistance.
- Prepares menu items as needed for member or guest service.
- Knowledge of and ability to perform required role during emergency situations.
- Awareness of occupational hazards and safety precautions and skilled in following food safety practices.
- 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.
- High School diploma or GED.
- Successful completion of a two-year course at culinary school or a minimum of two years of experience in kitchen preparation and cooking in a similar environment.
- Food safety certification.
Nice To Haves
- Prior club, hotel, fine dining restaurant, or high-volume restaurant experience highly preferred.
Responsibilities
- Takes 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.
Benefits
- Medical, Dental, Vision, Life Insurance, and Long-Term Disability
- Paid Holidays, Paid Time Off (PTO)
- 401k Retirement Savings Plan
- Paid Meal Breaks
- Free Meals (while on duty)
- Employee Golf on Mondays
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
11-50 employees
