Hybrid Cook-Main (AM Shift) bei WASHINGTON GOLF & COUNTRY CLUB

Description

Responsible for preparing a wide variety of meats, vegetables, starches, breakfast items, pastry items, salad items and other food items.

• Receive food ingredients and supplies from Main Kitchen and Pantry as required for daily operations
• Review production schedules to determine food requirements, including variety and quantity of food for preparation and assemble supplies and equipment needed for daily cooking activities
• Season and prepare a wide variety of foods; such as, vegetables, fruits, meats, soups, salads, starches, grains and cereals in accordance with prescribed recipes
• Slice, grind, chop and cook meats and vegetables using a full range of cooking methods and test foods being cooked for quality, taste and appearance
• Carve and display meats, vegetables, fruits and salads and replenish buffet items as necessary
• Prepare and bake simple pastries and rolls
• Complete production sheets and other records as required
• Maintain clean work areas, utensils and equipment
• Clean cooking utensils, grills, fryers, ovens, sinks, table top and other kitchen equipment and maintain sanitation, health and safety issues in the work area
• Cater special events as required
• Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions
• Ensure proper labeling, rotation and freshness of all food items and dispose of and record all spoiled or unattractive foods
• May be required to prepare special items according to prescribed request by a member
• Other duties as assigned

Requirements

• High school diploma or GED; Culinary degree or Accredited certification preferred
• 1+ years of experience that is directly related to the duties and responsibilities specified
• Skill in cooking and preparing a variety of foods
• Ability to prepare and bake a variety of pastries, rolls and/or other baked goods
• VA Food Service Sanitation Certification, preferred
• Knowledge of food preparation and presentation methods, techniques and quality standards
• Ability to safely use cleaning equipment and supplies
• Ability to interact with all departments and members professionally and courteously
• Ability to ensure quality assurance programs in areas of responsibility
• Ability to multi-task with a professional demeanor while meeting and exceeding expectations
• Demonstrated organization and coordination skills
• Ability to grasp, understand and train on front of the house techniques and service methods
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
• Demonstrated strong oral and written communication skills to a wide variety of constituents
• Excellent interpersonal/relationship-building skills
• Proven record of providing excellent internal and external customer service

Physical Demands and Work Environment

• Must be able to sit, walk, squat, climb, reach, bend, stoop, twist, stand, clean and lift up to 40 pounds
• Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
• Must be able to work within proximity to moving machinery
• Independent mobility