Hybrid Cook- The Grill (PM Shift) at 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