Seasonal Cook Snack Bar

General Summary

Assist in the pre-preparation of food products. Obtain necessary ingredients and clean food-preparation equipment, utensils, and work areas.

Primary Essential Duties and Responsibilities

• Assists cooks in their tasks.
• Obtains necessary products and small equipment items required for food preparation.
• Carefully follows the club’s standard recipes while preparing all assigned items.
• Follows manufacturers’ instructions when operating food production and serving equipment.
• Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
• Returns soiled food preparation utensils and other small wares to the proper areas.
• Maintains a clean workstation, including equipment used for food preparation tasks.
• Attends department and staff meetings.
• Performs other appropriate tasks assigned by the Sous Chef.

Qualifications

• Knowledge of basic food preparation principles.
• Awareness of occupational hazards and safety precautions and skilled in following food safety practices.
• Knowledge of and ability to perform required role during emergency situations.

Education & Experience Requirements

• Food safety certification.
• High School diploma or GED.
• Previous hospitality industry cooking experience preferred.

Working Conditions and Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous, repetitive motions.
• Work in hot, humid, and noisy environment.