Reports To: Executive Chef/Sous Chef
FLSA Status: Non-Exempt
JOB SUMMARY
The Cook serves as a vital part of the kitchen. This position will be responsible for assisting the Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervises all food production personnel and assists with food production tasks as needed. Assures that quality and consistently is done.
HOURS/DAYS
Hours and days fluctuate according to the wants and needs of the members and guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Includes the following. Other duties may be assigned.
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Works directly with the Sous Chef on establishing orders.
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Exsiccate par levels for food products, small wares, china, silverware, and equipment needs.
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Perform receiving standards.
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Perform proper handling of all inventories listed above.
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Works directly with the Sous Chef on invoicing and end of month procedures.
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Ensure all invoices are filed out completely and accurately.
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Controls food cost
- Proper utilization of products in the kitchen storage.
- Conducts monthly inventories.
- Inventories to include all food storage areas and anything else that the Chef deems necessary.
- Develop proper storage and organization guidelines.
- Maintain for inventory control.
- Assists in the ease of ordering.
- Proper sanitation standards. This includes proper labeling, dating and rotation of all products.
- Adheres to state and local health and safety regulations.
- Maintain a current Florida Food Certificate.
- Conducts cleaning duties in the kitchen.
- Develop and follow up on a daily and weekly cleaning checklist.
- Work with the Sous Chef to ensure all equipment is in proper working order.
- Conducts opening and end of the evening duties.
- Ensure proper procedures are in place for food storage, equipment and kitchen cleaning, equipment is off, and all applicable doors are locked.
- Daily planning of employee meals utilizing all products in the kitchen to ensure that waste is kept to a minimum and that the employee meals are prepared to an acceptable quality standard.
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Maintains safety and security in kitchen area.
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Assists in other duties as assigned by the Executive Chef and Sous Chef
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
EDUCATION and/or EXPERIENCE
The minimum requirement is vocational or culinary school and/or have appropriate level of restaurant experience and/or participated in an apprenticeship and/or internship program.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. While performing the duties of this job, the associate is regularly required to taste or smell. The associate frequently is required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls, and talk or hear. The associate is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The associate must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 60 pounds.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounter 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 associate is frequently exposed to extreme heat. The associate is occasionally exposed to extreme cold.
DISCLOSURE STATEMENT
No one Job Description, for any one position, can possibly encompass all responsibilities, which may be requested. The above Job Description defined, is a summary of the major responsibilities of the position. The objective of any position is to effectively provide the services and support for Glen Eagle Golf & Country Club.
