Job Description
Job Description
About the Role:
The Cook 2 position is a critical role within our culinary team, responsible for preparing high-quality meals that meet our standards for taste, presentation, and safety. This role involves working efficiently in a fast-paced kitchen environment to ensure timely service and customer satisfaction. The Cook 2 will collaborate closely with kitchen staff to maintain cleanliness, adhere to food safety regulations, and manage inventory effectively. This position requires a strong understanding of cooking techniques, ingredient preparation, and menu execution to support the overall dining experience. Ultimately, the Cook 2 contributes to the success of our food service operations by delivering consistent, delicious meals and maintaining a positive kitchen atmosphere. This position is an hourly job from 7 am to 3 pm. The club is closed on Mondays so your schedule would be Tuesday through Sunday with a 40-hour work week.
Minimum Qualifications:
- High school diploma or equivalent.
- At least 1 year of experience working in a professional kitchen or food service environment.
- Basic knowledge of food safety and sanitation standards.
- Ability to follow recipes and instructions accurately.
- Capability to work standing for extended periods and handle kitchen equipment safely.
Preferred Qualifications:
- Culinary certification or formal training from an accredited culinary program.
- Experience with a variety of cooking techniques and cuisines.
- Familiarity with inventory management and ordering processes.
- Strong teamwork and communication skills.
- Ability to work flexible hours, including weekends and holidays.
Responsibilities:
- Prepare and cook menu items according to standardized recipes and quality standards.
- Ensure all food is prepared in a safe and sanitary manner, following health and safety guidelines.
- Assist in receiving, storing, and rotating food supplies to maintain freshness and reduce waste.
- Collaborate with kitchen team members to coordinate meal preparation and timely service.
- Maintain cleanliness and organization of the kitchen workstations and equipment.
- Monitor food quality and presentation to ensure customer satisfaction.
- Report any equipment malfunctions or supply shortages to management promptly.
Skills:
The required skills such as food preparation, cooking techniques, and adherence to safety standards are essential for daily kitchen operations, ensuring meals are prepared efficiently and safely. Attention to detail and time management skills help the Cook 2 maintain consistent quality and meet service deadlines. Preferred skills like culinary knowledge and inventory management enhance the ability to contribute to menu development and reduce waste. Effective communication and teamwork skills facilitate smooth collaboration with other kitchen staff and management. Overall, these skills enable the Cook 2 to support a productive, organized, and customer-focused kitchen environment.