Line Cook

About the Role

The Cook is responsible for the preparation of food for banquets and the Café, using advanced presentation, cooking techniques, and recipes while adhering to HAACP and food safety sanitation requirements under the direction of the Chef.

Our Culture

Our unique culture is guided by our values and behaviors, known as our "Code of Culture."

• Our Mantra:
  • Respect The Past
  • Accept Responsibility
  • Pay it Forward
• Our Actions We Live By:
  • Keep It Real. Always. Open and honest discussions, courage to speak up, and navigating tough conversations with empathy.
  • Think Ahead. Be An Owner. Proactive behavior, acting like an owner of the business.
  • Stay Humble. Hustle Harder. Roll-up-your-sleeves attitude, gritty work ethic, and teamwork.
  • One Team. One Voice. United teamwork with no limits to what we can accomplish.
  • Be Curious. Ask Why. Seeking to understand, never settling, and asking questions to get to the core of matters.
• Pete’s Promise:
  • Service Forward
  • Ruthlessly Consistent
  • Do the Right Thing

Responsibilities

Food Handling, Preparation, and Presentation

• Follow standard recipes while preparing assigned food items for service.
• Collect food and beverage products and small wares required for food preparation.
• Assist in plating food items for service.
• Handle leftover food items as necessary and/or directed.

Sanitation and Safety

• Operate food production equipment according to manufacturers’ instructions.
• Consistently use safe and sanitary food handling practices, including HAACP guidelines.
• Clean banquet preparation and serving equipment, work station areas, and kitchen as needed.
• Return soiled food preparation utensils and small wares to the proper areas.
• Ensure proper safety and sanitation to comply with food and safety regulations.
• Conduct daily walk-throughs of the kitchen to ensure a clean, organized, safe, and well-maintained facility.
• Promote the company’s safety goals and actively work toward ensuring a safe working environment.

Communication & Relationships

• Effectively and professionally interact and communicate with management, other associates, and vendors.
• Promote harmonious relations among staff, vendors, and the community at-large.
• Communicate timely and follow up as appropriate.
• Actively participate in required events, programs, meetings, and trainings.
• Represent the club in a professional manner through image, dress, communication, and immediate follow-through.

Corporate Goals & Objectives

• Ensure compliance with company policies and procedures.
• Uphold the TBCC mission and club brand in all aspects of kitchen operations.
• Actively further corporate objectives and support improvement and positive change.
• Participate on corporate-designated committees to improve the company and business operations.
• Make professional development a consistent priority.

Other Job Functions

• Flexibility in work schedule, including day and evening shifts, weekends, and holidays.

Requirements

• Minimum two years of experience in a high-volume food and beverage operation using similar cooking techniques.
• State Food Handler Certification.

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 policies.
• Problem Anticipation/Deductive Reasoning: Ability to identify when something is wrong or likely to go wrong and apply general rules to specific problems to produce effective solutions. Uses logic and reasoning to evaluate strengths, weaknesses, and costs of potential actions.
• Oral Comprehension and Expression: Ability to understand and communicate ideas and information clearly so others can understand.

Working Conditions / Physical Requirements

• Indoor environment with frequent changes in conditions, including exposure to extreme heat (e.g., steam, hot water, deep fryer) and extreme cold (e.g., walk-in freezer).
• Frequent sitting and standing as needed.
• Repetitive use of hands and arms to finger, handle, feel, and reach.
• Walking, stooping, kneeling, crouching, and crawling.
• Frequent lifting and/or moving up to 60 pounds.
• Specific vision abilities required: close and distance vision, and the ability to adjust visual focus.
• Tasting and smelling food.

Pay

Estimated Base Pay Range: $22.00 - $25.00 per hour.

Benefits

• Club Membership
• Competitive Compensation
• Discounts on club services and amenities
• Continuing Education opportunities
• Community Involvement programs
• Paid Time Off (offered to Full-Time associates; eligibility starts at 25 average hours of work per week)
• Health Insurance (offered to Full-Time associates; eligibility starts at 25 average hours of work per week)