Cook

Description

Diablo Country Club

Job Description

 

Job Title:              Cook

Department:         Culinary

Reports To:          Sous Chef

FLSA Status:       Nonexempt

Prepared Date:    4/11/2024

 

SUMMARY

Prepares, cooks, and serves meals as directed by Sous Chef.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

 

 Responsible for full knowledge of menus and recipes including daily features.

 

 Must be able, proficient, and capable of working at every station in all club outlets.

 

 Responsible for covering all shifts in culinary operation while the club is open am and pm seven days a week  365 days a year.

 

 Complete daily job tasks including preparation of menu items without constant supervision.

 

 Maintain daily preparation par list’s ability to update and adjust based on business demands

 

 Maintain and Ensure all daily products freshness on hot line and pantry station.

 

 Communicate to Supervisors and Sous Chefs the needs and requirements of the kitchen.

 

 Adhere to all Food Health and Safety regulations.

 

 Available to work all scheduled shifts required by business levels and club needs.

 

• Setting up, cleaning, and organizing workstations and maintaining through the shift
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing oven, utensils, and/or grill for shift
• Following Recipes
• Following plating guides and use records provided by Chef
• Cooking all orders according to food health and safety standards
• Handling multiple food orders including Hot and Cold Preparations
• Monitoring multiple food orders as new orders arrive
• Ensuring each guest order has the correct food and sides.
• Ensuring all food is prepared in a timely manner.
• Storing all food properly based on food safety standards
• Sanitizing and cleaning workstations and utensils through out the shift
• Assisting other cooks in preparing food or helping other team members when needed

 

• Plating a variety of meats, seafood, poultry, vegetables, and other food

Items

• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standards as directed by the Chef

• Stocks and maintains sufficient levels of food products
• Labels and Dates on all prepared food
• Maintains a clean and sanitary workstation area including tables, shelves,

Grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top

Range and refrigeration equipment.

• Follows proper plate presentation and garnish set up for all dishes.
• 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.
• Performs other related duties as assigned by the Sous Chef or manager-on-duty.

Qualifications

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

Minimum of 5 years experience in kitchen operation of a hotel, restaurant, or club. Culinary School is preferred  but not mandatory.

 

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

 

 

 

 

MATHEMATICAL SKILLS

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.  Ability to perform these operations using units of American money and weight measurement, volume, and distance.

 

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.

 

 

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel.  The employee frequently is required to walk, reach with hands and arms, talk or hear, and taste or smell.  The employee is occasionally required to climb or balance.  The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision, color vision, and depth perception.

 

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts.  The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, and risk of electrical shock.  The noise level in the work environment is usually moderate.

 

 

 

 

 

 

 

Salary : $24 - $27