White Bear Yacht Club is looking for a grill cook who is passionate about food, and would like to work in a job they enjoy. Some of the advantages joining the team at the White Bear Yacht Club include:
-We have developed a well-maintained, clean kitchen with lots of space to cook in.
-We foster a learning environment and are open to your creativity.
-We make really great food!
-This is a fun place to work that includes access to the golf course, pool and racket sports on select Mondays.
-Scholarship program available for those who qualify.
-This is a night shift position but the night shifts are not late nights.
-Better pay!
-We offer employee meals, provide uniforms and parking is free.
If this sounds like a place you would like to be a part of, you can email me at jchevallier@wbyc.com
Some more technical stuff
Essential function:
Prepare food in accordance with club recipes and standards.
Responsibilities and duties:
Sets up assigned station as required for daily service.
Assures quality and quantity of mise en place for daily service.
Serves proper portions in the proper presentation for each and every item prepared.
Notifies Chef de Cuisine, Sous Chef or Executive Chef of expected product shortages.
Maintains a safe, secure, and sanitary work station.
Adheres to all state and local health code regulations.
Abides by all codes of employment as stated in White Bear Yacht Club employment manual.
Maintains neat professional appearance and observes personal cleanliness rules at all times.
Uses prep list for assignment reference and updates prep list on regular basis.
Assists with any additional duties as assigned by Executive Chef, Chef de Cuisine , Sous Chef.
Reports to:
Chef de Cuisine, Sous Chef as appropriate
Specific areas of responsibility:
Clean and sanitize assigned station on regular basis.
Perform cleaning duties of all equipment used.
Perform job timely and efficiently; keep weekly hours at 40 maximum unless approved by Executive Chef.
Return all items to their respective places.
Follow cleaning requirements as assigned by Executive Chef, Chef de Cuisine, Sous Chef or Banquet Chef.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely. The requirements listed 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. Please speak to your supervisor if you feel that you require an accommodation.
Experience/Background/Knowledge:
Prior experience working in the kitchen of a dining facility required.
Skills:
Ability to communicate effectively with managers and employees in a fast paced environment. Knowledge of fine dining meal preparation preferred. Able to use kitchen tools and appliances safely and effectively.
Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The employee is occasionally required to sit; stoop, kneel, and crouch; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
