GENERAL SUMMARY

 

Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements.

 

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

PRIMARY JOB FUNCTIONS

Food Handling, Preparation and Presentation

Carefully follow standard recipes while preparing assigned food items for service Collects food and beverage products and small wares required for food preparation Assists in plating food items for service Handles leftover food items, as necessary and/or directed

 

Sanitation and Safety

Operates food production equipment according to manufacturers’ instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed Returns soiled food preparation utensils and small wares to the proper areas Ensure proper safety and sanitation to ensure food and safety compliance Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company’s safety goals and actively work towards ensuring a safe working environment

Communication & Relationships

Effectively and professionally interacts and communicates with management, other Associates,  and vendors.  Promote harmonious relations among staff, vendors, and the community at-large. Communicate timely and follow up, as appropriate. Active participation in required events, required programs, required meetings and required trainings. Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

 

Corporate Goals & Objectives

Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority OTHER JOB FUNCTIONS Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays

 

MINIMUM QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each primary job function satisfactorily.  The requirements listed below 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.

 

SKILLS & KNOWLEDGE

Cooking – Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required Policies — Knowledge of company polices Problem Anticipation/ Deductive Reasoning — Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense.  Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one. Oral Comprehension and Expression —Ability to understand and communicate so others can understand ideas and information.

 

EXPERIENCE

Minimum two years’ experience in a high volume food and beverage operation using similar cooking techniques

 

EDUCATION –Food safety certified

 

WORKING CONDITIONS/ PHYSICAL REQUIREMENTS