Cook II

Tradition Golf Club is a special place. We are known for our golf, our beauty, history and warm and friendly members. Tradition offers an 18-hole course, 9-hole par 3 course, practice facilities, over 100 member and family events, full fitness facility, spa services, bocce ball, pickleball and many enriched programs and fun social events.

POSITION OVERVIEW

The Cook II position at Tradition Golf Club works with the Executive Sous Chef, and Executive Chef and has primary responsibility for overseeing and supervising the production of food for the club's main kitchen and Coyote Cafe.  Works closely with the Executive Sous Chef to promote the club’s culture, mission, and philosophy.  Must act as a team leader and motivator for the culinary team, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, coaching, and counseling production team associates to comply with tradition golf club standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Ensures the preparation and service of a consistent product that meets quality standards.
• Maintains work area with regard to cleanliness, proper setup, sufficient supplies, safety guidelines, and equipment.
• Adheres to proper timing (in and out) of the procedures of the Club.
• Follows direction of Sous Chef, Kitchen Supervisor, and/or Lead cook in preparation of food items.
• Works the line in whatever capacity assigned.
• Assist in hiring, development, training, and mentoring of staff and act as a resource to them.
• Coach, counsel, and assist in conducting performance evaluations of the production team.
• Recommend or conduct disciplinary action, including termination, of the production team when necessary according to club standards.
• Assist in developing training and trailing programs for the production team.
• Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels.
• Make daily changes in event numbers and menus.
• Compose a daily rescheduling list and reassign work to the following day’s production list according to the team’s capabilities.
• Organize daily and weekly BEOS.
• Maintain a team-oriented atmosphere.
• Perform all reasonable requests from the members and management team.
• Attend and participate in all scheduled meetings and training sessions.
• Follow proper time-keeping policies and procedures.
• Follow the sign-in and sign-out procedure for keys.
• Know and follow all company emergency and safety procedures.
• Always practice good work ethic.
• Protect assets of the property.
• Maintain professional appearance and behavior at all times.
• Follow policies and procedures in training manuals and associate handbook.
• Always remember we are in a partnership with our members, fellow associates and board of directors to provide a quality culinary experience.
• Ensure that high standards of sanitation and cleanliness are met.
• Leadership – Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers
• Customer Service – Follow up on complaints, questions, and concerns; respond to internal/external customer needs in a friendly, timely and efficient manner
• Teamwork - Develop and promote teamwork and cooperation among co-workers
• Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Company.
• Other duties as assigned

SUPERVISORY RESPONSIBILITIES

• None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Prior food production supervisory/management experience.
• Culinary degree and/or training preferred.
• Excellent volume cooking skills, presentation skills and palette.
• Experience in quality-oriented catering or banquet facility.

Required Technical / Other Skills and Abilities

• Proficient computer skills in Word, Excel, and the kitchen computer production system.
• Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds.
• Excellent communication skills (written and oral) and good listening skills.
• Ability to handle many tasks at once and effectiveness in a fast-paced work environment.
• Thoroughness, attention to details, and excellent organizational skills.
• Good decision-making and ability to proactively make changes as needed.
• Ability to communicate effectively with associates, management, members and vendors if necessary.
• Ability to work flexible schedule to accommodate business levels.

Required Licenses/Certifications

• Food handlers certificate/card

PHYSICAL DEMANDS

The physical demands described on the attached “Physical Demands of Position” chart are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  See attached “Physical Demands of the Position”.

SAFETY

Incumbent is required to comply with established safe work practices and attend all safety-related training provided or made available by Tradition Golf Club.

Tradition Golf Club is proud to be an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.