Position: Cook job
About: Responsible for set-up, food preparation, organization, sanitation, and production of food and beverage items, as well as closing and storage for individual work station. Communicate with Exec Chef and Sous Chef when special products are needed or having problems with food quality or presentation. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment. Maintain proper cooking techniques for station items as designated by Chef(s). Receive and store all goods purchased by kitchen as requested. Maintain cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas. Assist fellow Employee Partners, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. Adhere to all company, club, and department written mandatory standards of operations, policies and procedures. Multitask and work at an efficient pace to keep up with business needs. Follow all service department, club, and corporate guidelines and policies as instructed by supervisor. Maintain good conduct and safe working habits in all areas and assure others are acting safely. Maintain attendance at daily line-up and wear a clean and neat uniform that follows ClubCorp and property uniform standards daily.
Requirements: 1-2 years kitchen experience preferred; high school diploma preferred
Benefits: Professional development opportunities, Team-oriented work environment, Competitive compensation, Health and wellness programs, Employee discounts on club amenities
