Cook 1

About the role

Experienced in high-volume, high-quality preparation and production of hot and cold foods for catered events. Adept at working in fast-paced environments, ensuring consistency, safety, and presentation standards. Role may include cooking in public settings and engaging directly with clients to provide exceptional guest experience.

Responsibilities

• Prepare menu items according to posted production lists and event requirements.
• Cook, assemble, and present food items to established quality and presentation specifications.
• Follow all food safety, sanitation, and workplace safety procedures while maintaining a clean and organized work area.
• Lead small teams in executing event food preparation and production.
• Support club concession stands and action stations as needed during events.
• Maintain strict confidentiality in roles where sensitive information or client interactions require discretion.
• Perform special projects and assignments as business dictates.

Supervisory Responsibilities

This position may oversee small groups of cooks in preparation projects and event execution.

Requirements

• Minimum of 3 years of upscale food preparation experience in a high-volume catering operation or restaurant environment.
• Culinary degree or accredited culinary certification preferred.
• Proven proficiency in a full range of cooking techniques, including grilling to temperature, sautéing, roasting, braising, deep frying, and poaching.
• Strong, reliable attendance record.
• Demonstrated commitment to continuous learning and professional development.
• Serve-Safe certification.

Physical Demands

• Ability to stand for long periods of time.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

Fast-paced kitchen setting. The noise level in the work environment is usually loud.