Job description

POSITION SUMMARY
Accurately and efficiently cook meats, fish, vegetables, soups, and other food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items plates.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED
· Present a positive, professional image.

· Must be self-motivated and customer service oriented.

· Minimum two (2) years’ experience in kitchen preparation and cooking.

· At least six (6) months experience in similar capacity.

· Current SERVSAFE certification or has successfully completed a sanitation course withing the past year.

· Current food handler’s card and other certification as required by federal/state/local law.

· Strong interpersonal as well as written and oral communication skills

· Reliable and predictable attendance.

· Ability to develop and maintain awareness of occupational hazards and safety precautions: skilled in following safety practices and recognizing hazards.

· Must have knowledge in all food temperatures.

· Ability to handle multiple tickets/tasks.

· Works cooperatively and efficiently in team environment.

· Has the ability to perform calmy under pressure.

· Uses critical thinking and reasoning skills to solve problems quickly.

· Manages time effectively.

· Understands and follows written and verbal directions explicitly and asked questions for clarity when necessary.

· Learns new recipes and new procedures rapidly.

· Manages material resources well and places new orders soon enough to prevent running out of supplies.

· Monitors personal performance and makes improvements where needed.

· Able to adhere to the precise instructions of the Chef/Sous Chef

ESSENTIAL RESPONSIBILITIES
· See that all food prepared is of consistently high quality and that portions are consistently controlled.

· Take inventory of all items required for station set-up and determine those items that need to be prepared.

· Set-up and see that station is ready to serve fifteen (15) minutes prior to service time for breakfast, lunch, and dinner.

· Use recipe card when making any item.

· Make sure that all food is of the highest possible quality before leaving the window.

· Assumes 100% responsibility for quality of products served.

· Must be able to work at all workstations efficiently.

· Keep all food items for the line properly covered, dated, and rotated to ensure proper quality control and little wastage.

· Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and variety of other kitchen equipment.

· Prepares items of broiling, grilling, frying, sauté, or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

· Competent use of knives, ability to utilize knife skills to effectively produce products.

· Be prepared to help in other areas of kitchen during slow periods or whenever necessary.

· Follow “clean as you work” policy and accident prevention procedures at all times.

· Report to work in uniform at posted scheduled times.

· Keep uniform clean at all times.

· Attend all kitchen employee meetings.

· At the end of shift, clean entire station, including reach-ins, shelves, and steam table. All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked. Check out with supervisor.

· Be able to change from accustomed shift to meet business demands.

· Follow all safety procedures for operation and cleaning all machinery at all times.

· Check with supervisor at the beginning of shift for instructions.

· Keep par stocks at proper levels. Increase or decrease production, as necessary.

· Inform management of any problems concerning food quality or production control.

· Keep walk-in organized at all times.

· Must be able to work holidays and weekends.

· Assist in supervision and instruction of subordinate cooks, as necessary.

· May take charge of a shift in absence of chef/sous chef/supervisor.

· Lead and direct kitchen staff through effective communication skills.

Preform other duties as assigned.

PHYSICAL DEMANDS AND WORK ENVIORNMENT

· Position is in busy, non-smoking, clubhouse with Century Golf Partners/PGA West.

· Must be able to frequently stand, stoop, bend, squat, and reach for purpose of preforming job duties such as handling materials stocked on shelves, filing, and lifting.

· Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects.

· The employee Is regularly exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock. The noise level in the work environment is usually loud.

· Standard Kitchen Equipment

Job Type: Full-time

Pay: $18.00 - $24.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Application Question(s):

• Are you willing to go through a drug/background screening?

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 1 year (Preferred)

License/Certification:

• Food Handler Certification (Preferred)

Work Location: In person

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