ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES

1. Responsible for set-up of daily par/prep and organization of their daily work station.

2. Responsible for the opening, set-up and operation of dishwashing machine, 3 sink pot scrub station and all ware washing set-up.

3. Responsible for the disposal of all food waste, trash receptacles and break down of boxes and larger containers to be placed in dumpsters.

4. Must sweep and mop kitchen floors, walk-ins, storerooms, employee locker room and chef's office, etc. as directed.

5. Preparation of and storage of all food items necessary to operate kitchen in adherence with ClubCorp quality standards.

6. Communicate with Chef and Sous Chef when special products ie. chemicals are needed or having problems with equipment and tools .

7. Assist fellow Employee Partners, Members and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.

8. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.

9. Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.

10. Must be able to stand on feet for 8 hours or more and lift objects up to 60lbs. Must be willing to work past regular shift end times.

OTHER ACCOUNTABILITIES

1. Because of the fluctuating demands of the Club's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

2. Adhere to all of the various written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

3. Be able to multi-task and work at an efficient pace to keep up with business needs.

4. Be able to follow instructions well as directed.

5. Follow all department, club and corporate guidelines and policies as instructed by supervisor, policies and manuals.

6. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.

7. Attendance at daily line-up and participating as requested.

8. Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

REPORTING RELATIONSHIPS

1. Reports Directly To: Sous Chef, Executive Sous Chef or Executive Chef

2. Also Works For: F&B Manager, General Manager