Kitchen Cook

Job description

Kitchen Cooks will be responsible for preparing menu items as needed for member or guest service, following all state and local health and food safety regulations, following all safety procedures for operating of a fire extinguisher and utilizing basic first aid knowledge if needed, cooking and preparing a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment, such as grills, stoves, ranges, steamers, fryers and griddles, and utensils according to the daily prep list, taking inventory of all items required for station set-up and determine those items that require preparation, coordinating and timing orders with other kitchen operations, requisitioning ingredients and tools needed to produce menu items, notifying Sous Chef of expected shortages, ensuring that assigned work areas and equipment are clean and sanitary, setting up, maintaining and breaking down prep cook station, covering, dating, and neatly storing all leftover products that are re-usable, making recommendations for maintenance, repair and upkeep of the line prep area and equipment, and closing the kitchen properly using the closing checklist. Kitchen Cooks will need to lift up to 50 pounds.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00AM-2:00PM, 7:00AM-3:00PM, or 10:00AM-6:00PM. Shift hours may vary.

Please see job description for additional information. Please also note that the Petitioner's Kitchen Cook position is the same position as the Line Cook position that was certified in 2024; the Petitioner just changed the position title and elaborated on the job duties to be more in line with the internal references to the position. There were no substantive changes to the application since 2024.

Special Requirements

The Petitioner will consider for employment any person who possesses at least one (1) year of culinary experience at a high-end restaurant, hotel, resort, or private club.

Applicant must complete pre-employment background check at employers expense.