POSITION SUMMARY
The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners.
ESSENTIAL RESPONSIBILITIES
Working knowledge of broiler, pantry and sauté stations. Must have reliable transportation. Ability to foster strong relationships with members and employees.
Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner.
Portions food and issues to server upon order.
Prepares all cold side items according to menus and specials.
Makes daily preparations of menu items in a high quality and presentation manner.
Assists in other food preparation (hot or cold) for other events as needed.
Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas.
Operates equipment in safe and sanitary manner.
Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station.
Assists in receiving and storage of food when necessary.
Performs other duties as requested.
Cooks hot side food items for banquets and assists other cooks in food preparation as needed.
Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas.
PHYSICAL AND MENTAL DEMANDS
Must be able to lift at least 50 lbs and stand for long durations of time.
TYPICAL WORKING CONDITIONS
Kitchen environment, heat and cold exposure
SPECIAL EQUIPMENT
Standard kitchen equipment
