Cook II (part time)

The Club is recruiting for a Part time Cook II to join our Food and Beverage department in the summer.

This position will be responsible for the production and cooking of food in the Club and will provide operational support in the kitchens and ensures a positive experience for our members and guests.

• Cleans, peels, cuts, and cooks a variety of meats, fish, vegetables, and starches
• Prepares and stores soups and sauces
• Heats, tastes, and adjusts seasoning of food
• Ensure that all mis-en-place required is up to date prior to a day off and that a prep list is left for the next shift
• Operates a station, serving and preparing products according to specifications
• Carries out production as delegated
• Prepares food only issued with the proper bills, requisition, banquet contracts or authorization by management
• Must be able to work on all stations in ala carte, banquet, and pastry kitchens
• Must have the ability to follow recipes and maintain standards as provided by kitchen management.
• Practices “FIFO” method of proper food storage and rotation of product to minimize spoilage and control wastage

Inspection and Coordination

• Communicates with other departments to plan production and co-ordinate activities
• Checks refrigerators for supplies and records supply needs in a log
• Prepares banquet food ensuring they meet standards of quality, quantity, taste, and presentation
• Is aware of food quality, rotation, storage, utilization, stock levels, and product consistency
• Assists in controlling food costs
• Communicates deficiencies or discrepancies to kitchen management
• Maintains awareness of product specifications to create a secondary quality checkpoint as stock is put away
• Active participation in requisitioning, receiving and storage of products and mis-en-place
• Inquiring about unknown products/production.