Line Cook

About the role

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.

Responsibilities

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

Qualifications

• Minimum two years experience in a high volume food and beverage operation using similar cooking techniques
• State Food Handler Certification
• Knowledge of company policies
• Reason Anticipation/Deductive Reasoning
• Oral Comprehension and Expression

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

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

Other Job Functions

• Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays

Qualifications

• Minimum two years experience in a high volume food and beverage operation using similar cooking techniques
• State Food Handler Certification
• Education: Not specified
• Experience: Minimum two years experience in a high volume food and beverage operation using similar cooking techniques
• 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

Physical Requirements

• Sitting and standing is as needed
• The repetitive use of the hands and arms is required to finger, handle, feel and reach
• It is necessary for the position to walk, stoop, kneel, crouch, crawl, taste and smell
• Position must frequently lift and/or move up to 60 pounds

Other Compensation and Benefits

• Club Membership
• Competitive Compensation
• Discounts on club services and amenities
• Continuing Education
• Community Involvement
• Paid Time Off
• Health Insurance