COOK I – CHOPHOUSE

POSITION SUMMARY

• The Cook I serves as the senior hourly culinary position within the Chophouse and is responsible for executing menu items at the highest level of quality and consistency.
• This position serves as a station leader, assists in training junior cooks, and supports the Chophouse's specialty culinary programs including dry-aged meats, dry-aged seafood, charcuterie, whole-animal butchery, fermentation, and seasonal menu development.

PRIMARY RESPONSIBILITIES

• Execute all menu items according to Willow Brook recipes and standards.
• Maintain complete ownership of assigned station.
• Ensure all mise en place is complete prior to service.
• Work all stations within the Chophouse with minimal supervision.
• Assist in training and developing Cook II and Cook III associates.
• Maintain the highest standards of food quality, consistency, and presentation.
• Ensure all recipes are followed exactly as written.
• Participate in daily line checks and pre-service meetings.
• Assist with daily and weekly specials.
• Support wine dinners, chef dinners, member events, and specialty functions.
• Communicate product shortages and equipment concerns to culinary leadership immediately.

SIGNATURE CULINARY PROGRAMS

• Assist with the dry-aged beef program.
• Assist with the dry-aged seafood program.
• Participate in charcuterie and cured meat production.
• Assist with whole-animal butchery and fabrication.
• Support fermentation and preservation projects.
• Assist with seasonal tasting menus and specialty culinary events.

SANITATION AND SAFETY

• Maintain HACCP and food safety standards at all times.
• Follow proper glove usage for ready-to-eat foods.
• Maintain clean and organized workstations.
• Practice clean-as-you-go procedures throughout each shift.
• Ensure proper storage, labeling, rotation, and dating of products.
• Assist in maintaining clean coolers, freezers, and storage areas.

QUALIFICATIONS

• Minimum 3 years of professional culinary experience.
• Strong knife skills and station management.
• Experience in upscale restaurants, steakhouses, hotels, or private clubs preferred.
• Ability to work independently during service.
• Knowledge of butchery, charcuterie, fermentation, and dry-aging techniques preferred.
• Strong organizational and communication skills.
• Ability to train and mentor junior culinary associates.