Cook

Position Title:

Cook

Reports To:

Executive Chef

Supervises:

None

Position Summary

The Cook is responsible for preparing and cooking menu items according to established recipes, quality standards, portion controls, and presentation guidelines. Working under the direction of the Executive Chef, this position supports all culinary operations, including à la carte dining, banquets, member events, golf tournaments, and special club functions. The Cook is expected to maintain a clean, organized, and safe work environment while delivering consistent, high-quality food to members and guests.

This is a hourly position.

Essential Job Functions

Including but not limited to:

• Prepares and cooks menu items according to established recipes and production standards.
• Assists with daily food preparation and station setup for service.
• Maintains consistency in food quality, taste, presentation, and portion control.
• Follows all food safety, sanitation, and personal hygiene standards.
• Properly stores, labels, and rotates food products using FIFO procedures.
• Maintains a clean and organized workstation throughout each shift.
• Assists with receiving, inspecting, and storing deliveries.
• Communicates effectively with the Executive Chef and fellow team members regarding production needs.
• Ensures all kitchen equipment is operated safely and reports maintenance concerns promptly.
• Assists with banquet, special event, golf tournament, and catering food production as assigned.
• Supports buffet preparation, action stations, and club events when required.
• Minimizes food waste and assists in controlling food costs.
• Demonstrates professionalism, dependability, and teamwork at all times.
• Displays a sense of urgency while maintaining quality and attention to detail.
• Assists in maintaining the high standards of hospitality and service expected by club members and guests.
• Maintains a positive attitude and willingness to learn new skills and techniques.
• Completes opening, closing, and cleaning duties as assigned.
• Performs other duties and special projects as assigned by the Executive Chef and/or Food & Beverage Director.

Pay: $16.00 - $20.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In person