Cook II

The Club is recruiting for a seasonal 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.

Job Responsibilities:

• Carries out all food productions as delegated by kitchen management
• Operates their station, serving and preparing products and menu items according to specifications
• Follows recipes and maintain standards as provided by kitchen management
• Works on all stations in ala carte, banquet, and pastry stations
• Prepares food only issued with the proper bills, requisition, banquet contracts or authorization by management
• Checks refrigerators for supplies and maintain records of supply needs; communicates any deficiencies or discrepancies to kitchen management
• Maintains awareness of food quality, rotation, storage, utilization, stock levels, and product consistency
• Actively participates in requisitioning, receiving and storage of products and mis-en-place
• Practices “FIFO” method of proper food storage and rotation of product to minimize spoilage and control wastage
• Refines and expands their culinary knowledge and skills by applying themselves to gain experience from all stations
• Works in compliance with Occupational Health & Safety Act (OHSA) and any safety policies and procedures set out by the Club
• Conducts self in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and respect in the workplace

Qualifications

• 1-3 years cooking experience in a Club, Hotel, or related industry
• Enrollment or graduation from a hospitality or culinary program preferred
• Food Handler’s certification required
• Ability to prepare small and large quantities of food, in a fast-paced environment
• Good communication, organizational, and problem-solving skills
• Ability to work well within a team environment
• Must be able to work flexible hours; late night and weekend availability required