Cook II

Job Purpose

The Cook II is responsible for preparing, cooking, and presenting high-quality menu items within an assigned station while maintaining the Club's standards for food quality, consistency, sanitation, and service. This position demonstrates strong culinary skills, works independently during service, and supports the overall success of the kitchen operation.

Principal (Essential) Duties

1.    Prepare, cook, and present menu items according to recipes, specifications, and plating standards.

2.    Maintain organization and cleanliness of assigned workstation throughout each shift.

3.    Communicate effectively with the Executive Chef regarding orders, timing, and production.

4.    Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for assigned service.

5.    Prepare all menu items following recipe and yield guides, according to department standards.

6.   Follow production schedules and ensure menu items are prepared efficiently and accurately.

7.   Maintain proper food handling, storage, labeling, and sanitation procedures.

8.   Inspect equipment and work areas to ensure proper operation and cleanliness.

9.   Assist with minimizing waste and maintaining food cost controls.

10. Support Cook III team members by providing guidance and assistance during service.

11. Complete opening and closing duties for assigned station.

12. Comply with all departmental and club policies, procedures, and safety standards.

Secondary Duties

1. Performs other duties as required and assigned. 

Knowledge, Skills and Abilities

1.  Strong understanding of cooking methods, ingredients, and culinary techniques.

2.  Ability to execute recipes consistently with minimal supervision.

3.  Strong organizational and communication skills.

4.  Ability to multitask in a fast-paced environment.

5. Attention to detail and commitment to food quality.

6. Working knowledge of food safety and sanitation standards.

7. Ability to work collaboratively within a professional kitchen.

Experience/ Education Requirements

1. Culinary degree or Certification of culinary training or apprenticeship preferred.

2. Minimum of 3 years of experience as a cook in a private club, hotel, luxury or fine dining establishment.

3. Ability to satisfactorily communicate in job-related English.

4. Understanding of food and safety and sanitation practices.

5. Excellent understanding of various cooking methods, ingredients, equipment, and procedures.

6. Ability to work varied shift and flexible schedule in a hot, humid, and nosey environment.

Working Conditions/ Physical Demands:

While performing the duties of this job, the employee must be able to:

1. Travel up to 5% to sites beyond the corporate office.  

2. Indomitable work ethic and the willingness to work additional hours as needed.

3. Ability to stand for long periods of time, up to 12 hours in one shift while working in a hot, humid, and nosey environment.

4. Perform heavy work – exerting up to 50 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.   

5. See, hear, talk and perform tasks requiring manual dexterity and visual acuity; kneel, sit, stand, walk, crouch, stoop, bend, stretch, twist, reach, pull, push and other similar, repetitive tasks requiring physical activity.