Country Club Cook

Department: Culinary / Kitchen

Reports to: Executive Sous Chef and Executive Chef

Hourly Rate of $19 to $21 based on experience

Manufacturers Golf and Country Club Cooks are responsible for the successful operation of a la carte dining throughout the multiple venues at the club, as well as club events. This position must be able to learn quickly and able to multitask. Depending on the needs of the Club, some weeks may have more a la carte shifts and some may be more events focused. Cooks will work directly with the Executive Sous Chef and Executive Chef in creating excellent menu selections and food experience for Members and guests, consistent with the Executive Chef's vision. As a member of the culinary team, cooks will help provide an unforgettable dining experience for both Members and their guests.

Responsibilities / Job Duties:

- Set-up a la carte line and stations consistently for service

- Station management during lunch and/or dinner services

- Prep food according to recipes or as directed by management

- Daily in-depth kitchen cleaning

- Work with the events team to prep and service for events/banquets

- Participates in cleaning up their work station and the rest of the kitchen prior to end of their shift, with a focus on sanitation and health code standards

- Strong communication skills are required to help with a good flow of meal production, working together as a team with the culinary management, fellow line cooks, the expediter, and Food & Beverage Manager(s) / Supervisor(s) managing the floor

- Preparing quality food and presenting it in an attractive manner are the main goals of the line cook

- Maintain a positive disposition with Members, Guests and Team Members at all times

- A cook is required to follow safe food storage and handling guidelines

- Team members are expected to be problem solvers

- Helps in the preparation of staff meals throughout the day

- A cook’s schedule must be flexible and usually include evenings, weekends and holidays

- MGCC cooks are expected to wear attire appropriate for a chef

Required Knowledge, Skills and Abilities:

- A culinary degree is preferred but not required

- Has knowledge of standard cooking, baking, and grilling techniques

- Must have the ability to multi-task while remaining focused on the goal

- Works cooperatively and efficiently in a team environment

- Ability to learn new recipes and new procedures rapidly

- Must have excellent verbal communication skills

- Able to express creativity through food selections, preparation and presentation.

- Manages time effectively

- Must be detail oriented

- Must have the ability to remain calm in high stress situations

- Be able to solve problems quickly under pressure

- A passion for continued professional growth in the field of culinary arts