Cook (Breakfast/Lunch)

Summary

A cook / line cook / banquet cook are responsible for the daily preparation of food items in the pantry, fry, sauté, broiler, banquet production kitchen and/or other stations or other areas of the kitchen.

Essential Functions

• Sets up stations according to Clubs Culinary Team guidelines
• Must work weekends.
• Prepares all food items in a timely and sanitary manner
• Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef
• Restocks all items as needed throughout shift for timely production
• Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills
• Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time
• Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
• Works with all standards of the Club safety guidelines on all operational equipment.
• Follows the culinary / foodservices workers rules of conduct at the Club

Benefits

Full-time employees and, optionally for additional cost, their families are able to enroll for coverage by medical, dental, vision, and basic life insurance. Employees are able to enroll in our company’s 401k plan after one year.

Full-time employees will also accrue vacation based on hours work to a maximum of ten days per year and six paid holidays throughout the calendar year.

Qualifications:

• 18 years or older
• High school diploma or equivalent
• Above average understanding of professional cooking and knife handling skills
• Above average degree and knowledge of safety, sanitation and food handling procedures
• Previous prep or line cook experience
• English language and professional communications skills are required
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service, and food and beverage knowledge
• Ability to meet the physical demands listed below
• Have a valid and updated Health Card at all times
• Math skills – pass a verbal or written test of cooking weights and measures

Physical Demands:

• This position will spend 90% of the time standing
• Occasional environmental exposures to cold, heat, and water
• The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly
• Must be able to speak, read and understand basic cooking directions
• Must be able to hear with 100% accuracy with correction