Cook I

Position summary:

Prepares, cooks, serves creative and innovative dishes under the direction of Executive Chef and Sous Chefs.

Position Responsibilities:

• Works well with team and communicates efficiently
• Prepare dishes to standards, consistently and timely
• Organizes and prioritizes multiple projects to meet deadlines
• Proactive, creative and flexible when it comes to problem solving
• Practice safe and sanitary food handling and preparation procedures
• Takes direction from Executive Chef and Sous Chefs, ask questions when necessary
• Maintains a clean, organized and hygienic station
• Communicate with all other stations and cooks before and during service to ensure others are prepared to execute service, assist and provide team work as needed
• Takes full responsibility over assigned station, completes prep needs and executes service
• Makes good decisions, delegates tasks to prep cooks when necessary

• Learns, understands and executes all stations including but not limited to; sauté, grill, garde manger, sides/ pizza stations
• Assist with special menus and events

• Perform other kitchen duties as assigned

Qualification Standards:

• Food Handler’s certification is required
• Must be able to cook orders as specified on the menu and to the members request
• Must be able to operate cooking equipment safely and mindful
• Must be able to read and understand English and communicate with members in a professional way
• Must be able to use and read a food thermometer
• Efficient and precise knife skills
• Precision with executing fundamental cooking techniques
• Knowledge and understanding of a broader scope of cuisines and cooking techniques
• Reliable and punctual

Education:

• High school diploma or GED
• Culinary school preferred

Experience:

• 4 or more years working on the line
• 2 or more years fine dining club experience