Cook I ($24.00)

Position Summary:

Cook 1 is a lead line cook.  This person will assist in various areas of the kitchen doing prep, cooking on the hot line, reading ticket orders, following recipes and plating guidelines consistently, preparing all foods to the Oak Creek Golf Club culinary standards and have the ability to maintain composure under stressful circumstances.

Job Duties:

A Cook 1 must be knowledgeable in the culinary field with the ability to multitask, work well with co-workers, able to work independently with minimal supervision and complete assigned tasks as directed. Cook 1 will work with Sous Chef on menus and quality control. 

Daily Duties include but not limited to:

• Vegetable prep, plating up breakfast, lunch or dinner, put away and rotate stock as needed, assisting coworkers as needed.
• Searing proteins to be used in restaurant and beverage cart, re-therm/cooling products to proper temperatures following HACCP guidelines.
• Finish cooking and plate according to established standards and guidelines, generating requisitions for goods and product inventory.
• Absence of Sous Chef, a Cook 1 assumes some of the responsibilities and duties of Sous Chef.
• Familiar with clubs policies, fundamentals of operation and Oak Creek Golf Club’s mission and vision statements.  

The Cook 1’s other responsibilities include:

• Taste! Taste! Taste! The flavor of food is what makes a lasting impression.
• Commit to perfect food preparation and presentation each and every time.
• Respect the food by properly using products and minimizing waste.
• Concentrate on all details during production to ensure consistency.
• Enhance the guest experience by valuing their unique needs.
• Demonstrate Authentic Hospitality when interacting with guests and employees.
• Actively participate in all communication to ensure food is expedited quickly and efficiently.
• Ensure your appearance is neat and professional throughout your shift.
• Create a safe and well-organized workstation.
• Embrace your passion for food. Fuel your knowledge by keeping up with culinary trends.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Preps, stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Follow sanitation guidelines set forth by the Health Department.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Minimum Qualifications / Other Expectations:

Education:

• Culinary degree preferred.

 

Experience:

• 3-5 years’ culinary experience in a high volume environment required.

 

Knowledge, Skills and Abilities:

• Demonstrate initiative, personal awareness, professionalism, positive attitude, and integrity; exercise a high quality of customer service and leadership in all areas of performance.
• Project a professional image and demeanor.
• Understand, apply, and comply with all company policies and procedures.
• Bilingual in English/Spanish is helpful Communication skills.
• Friendly disposition.
• Organizational skills.
• Ability to handle multiple tasks.
• Knife skills.
• Safe food handling and sanitation knowledge.
• Ability to communicate clearly and effectively in English.

 

Licenses and Certificates:

• Must possess California Food Handlers Card.

 Compensation:

Base Pay Start Rate: $24.00

 

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