Job Description
Job Description
Summary
We are mainly looking for Banquet Cooks, however all cooks do help other departments such as Deli & Restaurant. Cooks are responsible for the daily preparation of food items in the pantry, fry, sauté, broiler, banquet production kitchen and/or other stations or other areas of the kitchen.
This is a part-time position but could turn into more hours especially during the holiday season if wanted.
Essential Functions
- Sets up stations according to Clubs Culinary Team guidelines
- Prepares all food items in a timely and sanitary manner
- Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef
- Restocks all items as needed throughout shift for timely production
- Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills
- Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen
- Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas.
- Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time
- Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times.
- Works with all standards of the Club safety guidelines on all operational equipment.
- Follows the culinary / foodservices workers rules of conduct at the Club
Benefits
- Free Parking
- Employee meal program where a company provided meal is usually offered for free.
- Discounts on meals, personal training, lessons, childcare, and hotel.
- Free Spokane Club membership.
Job Requirements
Qualifications:
- 18 years or older
- High school diploma or equivalent
- Above average understanding of professional cooking and knife handling skills
- Above average degree and knowledge of safety, sanitation and food handling procedures
- Previous prep or line cook experience
- English language and professional communications skills are required
- Ability to take direction
- Ability to work in a team environment
- Ability to work calmly and effectively under pressure
- Must have problem solving abilities, be self-motivated, and organized
- Commitment to quality service, and food and beverage knowledge
- Ability to meet the physical demands listed below
- Have a valid and updated Health Card at all times
- Math skills – pass a verbal or written test of cooking weights and measures
Physical Demands:
- This position will spend 90% of the time standing
- Occasional environmental exposures to cold, heat, and water
- The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly
- Must be able to speak, read and understand basic cooking directions
- Must be able to hear with 100% accuracy with correction