Cook 2

About the role

As a Cook 2, you are responsible for the set-up, food preparation, and organization of your workstation, ensuring high standards of food quality and presentation. Your role includes maintaining cleanliness and sanitation, overseeing the production of food and beverage items, and managing the closing and storage processes. You will work closely with Cook 1 and Cook 3 team members, coordinating to ensure smooth kitchen operations and consistent adherence to quality standards. This junior-level position requires understanding of culinary techniques and the ability to take on more complex tasks and responsibilities compared to the Cook 1 role, while supporting the leadership and advanced skills of Cook 3.

Reports to the Kitchen Manager, Sous Chef, or Executive Chef.

Responsibilities

• Set-up, execution of daily prep, and organization of your workstation.
• Prepare and store all food items necessary for your station, adhering to Invited standards.
• Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s).
• Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods.
• Receive and store goods purchased by the kitchen as requested.
• Manage items used by others, such as condiments, dressings, salsa, and soups.
• Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, and waste areas.
• Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control.
• Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation.
• Assist in menu planning, recipe development, and testing products.
• Prepare and serve meals tailored to specific dietary needs or restrictions.
• Prepare complete meals for small groups or special events.
• Take charge of a shift in the absence of the Sous Chef or Cook 3.
• Supervise and instruct Cook 1 and other team members as necessary; check supplies and groceries received in work area.
• Interact professionally with members and guests, accommodating changes and last-minute requests as needed.
• Support fellow employees and contribute to a positive team environment.
• Be proactive in assisting members and guests, ensuring delivery of the 3-steps of service.
• Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
• Complete additional duties as assigned by management.
• Follow all company, club, and department policies, procedures, and instructions.
• Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
• Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
• Take initiative in personal and professional growth and maintain any required certifications relevant to your role.
• Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
• Attend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success.
• Wear a clean, neat uniform that meets club standards.

Requirements

• High school diploma or equivalent.
• A minimum of 4 years of experience in the kitchen environment.
• Valid Food Handler Certifications as required by state and city regulations.
• Strong communication skills with the ability to follow instructions accurately.

Physical Requirements

• Must be able to stand, walk, and perform physical activities for extended periods.
• Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
• Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
• Able to lift, carry, push, and pull up to 100 lbs. occasionally.
• Effective communication skills, including talking and hearing, with sufficient visual acuity.

Tools & Equipment

• Kitchen knives (1-5 lbs.)
• Pots, pans, and other food storage containers (5 - 50 lbs.)

Schedule

Attendance requirements for this position are outlined on the weekly schedule. Additional hours are required to meet deadlines, including weekends and/or holidays.