Essential Functions/Major Responsibilities: Executes or assists in the execution of sports pub functions as scheduled. Responsible for all mise en place and cleaning performed by cooks in all pub stations Determine and communicate product needs for station for timely ordering of product.Maintain quality of product to set standards.Assists with menu changes and development.Assists with the inventory and ordering of product as needed. Able to function in any station in the kitchen.Perform any other tasks assigned unsupervised to set standards.Maintains regular and predictable attendance.Complies with all Club safety policies and procedures demonstrating safe work practices. Identifies and reports unsafe or hazardous work conditions. Reports all workplace injuries and illnesses to supervisor.Promotes the MAC code of conduct in club activities and demonstrates the importance of providing quality service to members. Secondary Functions: Assists in the training of new employees and employees working towards next level.Assists in prep work, expediting and plating, dishwashing, cleaning as needed. Completes all MAC training classes by the required date. Assist in the ordering of product as needed. Perform other tasks as assigned by kitchen management team. Job Scope: Perform consecutive hours of repetitive actions.Consistently produce culinary products at a quality standard set by the Chef.Attend shifts at scheduled times.Failure to meet minimum requirements may result in a corrective action process. Supervisory Responsibility: Is responsible for all food products on station.Responsible for the cleaning of and around workstation.Responsible for all staff production in chef’s absence Interpersonal Contacts: Treat all individuals with respect Collaborating and working well together with othersClear communication skillsConflict management and resolution skillsAble to give positive Constructive feedback (ways people can improve)Flexibility in thinking and operating stylePatience when dealing with others Specific Job Ability: Willingness to learn.Have genuine passion for culinary arts.Have organizational skills.Ability to skillfully multitask.Can set up station for a busy service and take required breaks. Has good time management.Must be able to successful work as a team. Specific Job Effort: Success in this job requires the ability to repetitively multi-task and work within a hectic and stressful environment with time restrictions while producing a premium product. Education, Experience, and Certification/Licensure: Three years of progressive kitchen experience. Demonstrated culinary, knife handling skills and sanitation skills.Ability to communicate effectively in verbal and written form.Ability to multi-task and work within time restrictions.Possession of a valid food-handler’s permit.Proficient use of all kitchen equipment.Demonstrated organizational and time management skills.Ability to establish and maintain effective working relationships with co-workers.Ability to maintain a positive attitude and work effectively during busy periods.Ability to perform the essential job functions. Job Conditions: The essential job functions require considerable walking, standing for long periods of time on a hard surface, bending, pushing, pulling, carrying and lifting to up 55 lbs. The stamina to maintain effectiveness for long and busy shifts in environments up to 120 degrees. This position requires the ability to multi-task and work within a hectic and stressful environment with time restrictions and the ability to produce a premium product.