Great River Golf Club is home to Monty's River Grille, a full-service restaurant offering Zagat-rated service, exceptional American-International cuisine, and a unique dining experience. In addition, the clubhouse is fully equipped and wireless providing corporate space as well as a dramatic ballroom for weddings and special events.
http://www.greatrivergolfclub.com/
Job Description:
The Pantry/Pastry Cook is responsible for all operations done in his/her section. This includes, but is not limited to, preparation of all ingredients for menu items, upkeep in sanitation, cooking ala carte in a restaurant setting, as well as participation in banquet events, ensures that each dish is of high quality and delivered in a timely manner in order to meet guests’ expectations. Assisting in creating daily specials and desserts.
PRINCIPAL DUTIES & RESPONSIBILITIES:
- Participates in activities of cooks and other associates engaged in preparing, cooking, and serving food. Ensures all food handling, sanitation and customer service standards are met.
- Works closely with the front of the house staff and management to ensure delivery of top quality, consistent, creative, and contemporary fare along with traditional country club offerings.
- Works closely with the front of the house staff and management to ensure delivery of top quality, consistent, creative, and contemporary fare along with traditional country club offerings.
- He or she will take ownership from production to the final delivery of the end product.
- Continually exceeds expectations for both members and guests.
- Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures.
- Tracks food use, waste, and consumption to requisition or purchase product.
- Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory.
- Has a foundation for baking, pastries and desserts. Responsible for creating dessert menu and daily desserts as well as daily/weekly lunch/dinner specials with Executive Chef, Sous Chef and Line Chef.
- Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements.
- Helps the Executive Chef in creating and developing recipes and menus which reflect seasonality and cost containment.
- Helps the Executive Chef in creating and developing recipes and menus which reflect seasonality and cost containment. Responsible for creating daily lunch and dinner salad/entrée specials with Executive Chef, Sous Chef and Line Chef.
- Creates luxury for the senses by developing and implementing a fine dining experience in Monty’s River Grille
- Performs other duties as assigned.
Requirements:
- Minimum of 2 years' experience as cook in a club environment and/or combination of formal training in culinary arts through a vocational school, community colleges, culinary schools and/or university degree programs in hospitality.
- Strong working knowledge of food safety, sanitation, and general workplace safety standards with general knowledge of Health Department requirements.
- (QFO) Quality Food Operator Certification or ServSafe Certification.
- Must have a strong background in pastries and desserts.
- Must be a strong culinarian with a passion for continuous self-improvement and team building.
- He or she must demonstrate culinary competence across different ethnic and cultural areas.
- Good people skills; excellent communication skills.
- Self-starter who can work independently as well as within a team environment.
- Friendly and welcoming customer service
- NO CELL PHONES during working hours.
Additional Information:
Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. Temperature extremes, excessive noise. Must be able to lift up to 50 lbs. in weight.
Job Types: Full-time, Part-time
Pay: $18.00 - $24.00 per hour
Education:
- High school or equivalent (Preferred)
Experience:
- Cooks: 2 years (Preferred)
- Restaurant experience: 2 years (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
