Cook 1

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

• Takes inventory of all items required for station set-up and determines those items that require preparation.
• Prepares items according to standard recipes.
• Clocks and coordinates orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen areas properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Executive Chef or Sous Chef.

Qualifications

• Licenses and Special Requirements: Food safety certification.

Physical Demands And Work Environment

• Physical Demands: Must be able to work between a prep kitchen, food truck, and sprung structure (indoors, heated, finished space).
• Work Environment: Continuous repetitive motions. Hot, cold, dry, humid and noisy environment.

Benefits

A comprehensive benefit package is available at date of hire. Benefits include medical, vision, dental, 401k, EAP, short-term and long-term disability, ski privileges, wellness initiatives, paid time off (PTO), and more.