A La Carte Cook

Columbia Country Club:

Columbia Country Club was founded in 1898, it is a private member owned club which is situated in Chevy Chase, Maryland. The Club’s 1,600 family members enjoy golf, indoor and outdoor tennis, fitness and aquatic facilities, bowling, and paddle tennis courts.

Position Summary:

The A La Carte Cook works under the supervision of the Chef de Cuisine, with additional oversight from the Sous Chef and Executive Chef. This position is responsible for the setup and preparation of breakfast, lunch and dinner hot line items, ensuring high-quality food is delivered in a timely and professional manner.

Essential Duties and Responsibilities:

• Complies with the club’s policies and procedures as established in the employee handbook.
• Completes all opening and closing side work as assigned and / or scheduled for a given shift.
• Prepare any elements needed for service, such as salad dressing, sauces, sandwiches or spreads. As well as follow the restaurant recipes when preparing these menu items.
• Wash, peel, dice and chop foods according to Chef’s requirements.
• Assist in the plating of dishes coming from the kitchen to be served for breakfast, lunch and dinner service.
• Helps in reusing product and items to avoid waste.
• Responsible for the set-up and breakdown of their station, as well as making sure items are returned to where they came from.
• Prepares all specials and is creative in the presentation of plates under the direction of the Chef de Cuisine.
• Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
• Have high quality standards for production and service.
• Must be able to work productively with little supervision.
• Cleans and sanitizes workstation and equipment.
• The A La Carte Cook must work in conjunction with the other scheduled cooks to ensure members and their guests’ food is prepared and ready to be served in an orderly fashion.
• Must pay close attention to detail and work well in pressure situations.
• Consistently follows all sanitation-related requirements, including those related to personal hygiene.
• Immediately report all suspicious occurrences and hazardous conditions to their direct supervisor.
• Possesses a professional behavior and appearance at all times.
• Held responsible for working all major club events to include Mother’s Day, Easter, Club Fireworks Event, Thanksgiving and Christmas.
• Completes other appropriate work assignments as requested by the Chef de Cuisine, Sous or Executive Chef.

• Must be 18 years of age
• Must have good communication skills including understanding and speaking English
• Must be detail oriented, organized and efficient.
• Must have basic knowledge of production and kitchen operations to include the proper use and cleaning of relevant kitchen equipment, supplies and machinery.
• The individual in this position will be required to fulfill the physical demands of the position. Will need to often be standing on their feet for the duration of the shift, sometimes lasting up to eight hours.
• 2 years’ experience required. County Club familiarity preferred but not required. There is an expectation for you to develop your knowledge of overall Food & Beverage Operations as an employee of CCC.