JOB SUMMARYHandles food planning and preparation of all food delivered at the course. Maintains and manages quality of product and ensures the preparation of the food and the kitchen facilities meet all required food and health code.ESSENTIAL JOB FUNCTIONSThe essential functions include, but are not limited to the following: Handles daily prep duties and ensures food is prepared according to menus.Assists with the development and creation of menu items.Maintains cleanliness of the kitchen area and ensures that it meets health code regulations.Inspects kitchen equipment and reports maintenance problems to Executive Chef or other culinary leadership.Maintains kitchen stock and checks in stock orders delivered by vendors and assists with inventory ordering.Assists with the training and coaching of other kitchen staff as appropriate.Assists other areas of the club as needed.Maintains club personal appearance standards. Wears assigned uniforms.Adheres to all Dormie Network’s policies and procedures.Works with all other employees to become an efficient working team.Must be well mannered, display a smile at all times, greet guests, members, and fellow employees when encountered, show appreciation to the guests and the members, and demonstrate a willingness to help guests and members at all times.KNOWLEDGE, SKILLS AND ABILITIES The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.Understanding of safe food handling procedures and process.Able to maintain a safe and secure environment and operation.Communicate clearly both orally and in writing.Excellent organizational skills and attention to detail.Excellent time management skills with a proven ability to meet deadlines.Ability to function well in a high-paced and at times stressful environment.Work independently in the absence of supervision.SUPERVISORY RESPONSIBILITIESNone EDUCATION AND EXPERIENCE High School Diploma and or GED preferred. Two years’ previous experience in food preparation and cooking. PHYISCAL REQUIREMENTSProlonged periods of standing and walking.Able to bend, stretch, twist, and turn in kitchen and service area.Must be able to visually inspect ingredients and finished product for quality.Must be able to lift and carry up to 25 pounds.Able to communicate with others.Able to operate a computer and other office equipment, such as point of sale, calculator, or printer.JOB DETAILSDEPARTMENT: Food and Beverage – BOHREPORTS TO: Executive Chef and Sous ChefJOB CLASS: Non-ExemptEEO CODE: 09DATE MODIFIED: 03/2023Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.