Cook

Orchard Valley Golf Course; Euclid (OH); On-site; USD 17,000 - 25,000; Part time

Job summary

Briardale Greens is seeking a part-time Cook dedicated to delivering high-quality food in a hospitality setting. The candidate will learn and uphold production standards, assist with banquet functions, and maintain sanitation and safety practices to ensure consistent results.

The role involves expediting orders, inventory checks, and collaboration with the chef and teammates to minimize waste and optimize operations. Prior Serv Safe certification is preferred.

Qualifications

• Associates Culinary Degree or equivalent combination of education and experience.
• 2 years culinary experience or training.
• Serv Safe certification preferred.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned daily.
• Processes inventory requisition and receive supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Skills

Food production

Quality standards

Sanitation

Team communication

Safety practices

Education

Associate Culinary Degree or equivalent

Job description

Briardale Greens is excited to announce the exceptional career opportunity of part-time Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Cook:

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receive supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Cook:

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Other Qualifications:

• Serv Safe Certified preferred.