POSITION SUMMARY
· The Cook I serves as the senior hourly culinary position within the Chophouse and is responsible for executing menu items at the highest level of quality and consistency.
· This position serves as a station leader, assists in training junior cooks, and supports the Chophouse's specialty culinary programs including dry-aged meats, dry-aged seafood, charcuterie, whole-animal butchery, fermentation, and seasonal menu development.
PRIMARY RESPONSIBILITIES
· Execute all menu items according to Willow Brook recipes and standards.
· Maintain complete ownership of assigned station.
· Ensure all mise en place is complete prior to service.
· Work all stations within the Chophouse with minimal supervision.
· Assist in training and developing Cook II and Cook III associates.
· Maintain the highest standards of food quality, consistency, and presentation.
· Ensure all recipes are followed exactly as written.
· Participate in daily line checks and pre-service meetings.
· Assist with daily and weekly specials.
· Support wine dinners, chef dinners, member events, and specialty functions.
· Communicate product shortages and equipment concerns to culinary leadership immediately.
SIGNATURE CULINARY PROGRAMS
· Assist with the dry-aged beef program.
· Assist with the dry-aged seafood program.
· Participate in charcuterie and cured meat production.
· Assist with whole-animal butchery and fabrication.
· Support fermentation and preservation projects.
· Assist with seasonal tasting menus and specialty culinary events.
SANITATION AND SAFETY
· Maintain HACCP and food safety standards at all times.
· Follow proper glove usage for ready-to-eat foods.
· Maintain clean and organized workstations.
· Practice clean-as-you-go procedures throughout each shift.
· Ensure proper storage, labeling, rotation, and dating of products.
· Assist in maintaining clean coolers, freezers, and storage areas.
QUALIFICATIONS
· Minimum 3 years of professional culinary experience.
· Strong knife skills and station management.
· Experience in upscale restaurants, steakhouses, hotels, or private clubs preferred.
· Ability to work independently during service.
· Knowledge of butchery, charcuterie, fermentation, and dry-aging techniques preferred.
· Strong organizational and communication skills.
· Ability to train and mentor junior culinary associates.
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
