- Prepares and cooks food to order in an a la carte environment; Banquet cooking as needed.
- Follows all recipes and specifications for proper preparation, plate presentation and garnish set up for all dishes.
- Has knowledge of cooking methods: sauté, grill, braise, blanch, poach.
- Assumes 100% responsibility for the quality of products served.
- Stocks and maintains sufficient levels of food products at the line station to assure a smooth service period.
- Maintains a clean sanitary workstation along with all kitchen equipment and utensils.
- Handles, stores, and rotates products properly; Labels and dates all food items.
- Consistently knows and compiles the Club's standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
- Works well with others on the line to ensure correct timing of food items.
- Performs any additional tasks as requested by the Executive Chef or Executive Sous Chef.
- At least 2 years cooking experience in a high-volume restaurant. Private club, hotel or resort setting is a plus.
- Culinary degree is preferred.
- Must be able to multitask and stay calm and focused in a fast paced environment.
- Must have the ability to understand, interpret and follow a variety of instructions orally and in written form in English.
- Excellent knife skills; Must possess own knives.
- Food Handler Certified
- Must be able to work a variable schedule, including nights, weekends, and holidays
- Must be able to lift and move up to 50 lbs.
- Frequent standing, walking, reaching, bending, turning, and stooping.
- Ability to stand and work on your feet for several hours at a time.
- Normal vision and hearing ranges required.
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