Position summary:
Prepares, cooks, serves creative and innovative dishes under the direction of the Executive Chef and Sous Chefs. Anticipates and recognizes potential issues and proactively finds solutions. Provides mentoring, teaching, delegation and accountability to line staff. Sets the tone for the department daily.
Position Responsibilities:
- Works well with team and communicates efficiently
- Assist in the development of menus, recipes, production and service logistics
- Prepare dishes to standards, consistently and timely
- Organizes and prioritizes multiple projects to meet deadlines
- Proactive, creative and flexible when it comes to problem solving
- Practice safe and sanitary food handling and preparation procedures
- Takes direction from Executive Chef and Sous Chefs, ask questions when necessary
- Maintains a clean, organized and hygienic station
- Communicates and follows up with all other stations and cooks before and during service to ensure others are prepared to execute service.
- Assist and provides team work as needed, holding the team accountable to set standards
- Takes full responsibility over assigned station, completes prep needs and executes service
- Makes good decisions, delegates tasks and production needs to team when necessary with appropriate follow through
- Learns, understands, executes and delegates all aspects of our Pastry Department including but not limited to Breakfast, Lunch & Dinner a la carte meal periods, club events, course caf menu items, private events and tournaments.
- Assist with special menus and events
- Assist with on boarding new hires with training and development
- Assist with menu development, cost control and inventory
- Anticipates, communicates and offers effective solutions to operational challenges
- Perform other kitchen duties as assigned
Qualification Standards:
- Food Handlers certification is required
- Must be able to cook orders as specified on the menu and to the members request
- Must be able to operate cooking equipment safely and mindful
- Must be able to read and understand English and communicate with members in a professional way
- Must be able to use and read a food thermometer
- Efficient and precise knife skills
- Precision with executing fundamental cooking techniques
- Knowledge and understanding of a broader scope of cuisines and cooking techniques
- Demonstrates a controlled sense of urgency
- Reliable and punctual
- Flexibility with schedule and time commitment
Education:
- High school diploma or GED
- Culinary school preferred
Experience:
- 5 or more years working on the line
- 3 or more years fine dining club experience
Physical Demands:
For a 40 hour work week
- 14 hours of standing
- 14 hours of walking
- 12 hours of repetitive movement- Cutting, bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting, sitting, writing
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per club standards. Professional business attire required