Cook II

The Polo Club of Boca Raton; Boca Raton (FL); On-site; USD 34,000 - 52,000; Full time

Job summary

The Polo Club of Boca Raton in Boca Raton, FL is seeking a Cook II to support prep, production, and service across multiple venues. The role requires the ability to work quickly, communicate clearly, and uphold Polo culinary standards for quality and presentation.

Responsibilities include line cooking, following recipes, and maintaining clean, organized workstations during busy service periods. Prior experience and Serve Safe certification are preferred.

Qualifications

• Culinary diploma or equivalent training.
• Strong English communication—verbal and written.
• Ability to multi-task in a fast-paced kitchen environment.

Responsibilities

• Reads menus and estimates ingredient needs with chefs.
• Prepares soups, sauces, gravies, and entrees according to SOPs.
• Maintains sanitation and proper mise en place for service.

Skills

Culinary skills

Team player

English pro

Fast-paced

Education

Culinary diploma

Associate degree

Apprentice program

Job description

Job Details

Job Location: Boca Raton, FL 33496

Position Type: Full Time

Summary

Cook II is a prep/production and service cook. This position requires the ability to work in a fast pace, pressured environment at service time. The ability to work with sense of urgency a must, be a team player and understand communication between the chefs and lead cooks.

The preparation of all food items as needed for the assigned venue from vegetables, to meats, fish & poultry. Assisting in the preparation of soups, sauces if directed to the program standards. Position will entail working the line in all restaurants from garde, to broiler, sauté and buffet following the menu standards in a timely manner with a focus on quality.

Essential Duties and Responsibilities

• Reads menus and reviews with chefs to estimate food requirements and procures food from storage for preparation.
• Measures and mixes ingredients according to SOP’s and formulas to prepare soups, salads, gravies, sauces and casseroles as directed.
• Follows cooking methodologies and SOP’s as directed for all food items.
• Seasons and tastes all food products as directed by the chef and standards.
• Slices and dices along with all knife cuts as needed for the days usage.
• Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders.
• Prepares food as per standards with a sense of urgency while focusing on quality in the ala carte restaurants or preparation in the garde, banquet and event kitchens.
• Sets up work station to ensure freshness and quality and has line ready for the chef to taste and check for quality standards.
• Correctly portions and stores food for the night’s service along with mis en place needed to finish food on the line and prior to plating or after.
• Works the lines and stations during service with a sense of urgency and pride ensuring Polo culinary standards are met and the members experience is great.
• During service maintains good sanitation habits while cooking. Listens and coordinates with the lead cook or chef to get food out as needed while maintaining the quality standards.
• Assists in other kitchen duties as necessary for success of the operation.
• Breaks down and cleans work station at the end of service.
• Ensures that kitchen is clean before leaving. Ensures stoves and major equipment is washed with soap and water.
• Communicates with members, co-workers, management and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by the chefs.

Knowledge, Skills and Abilities

• Ability to cook and work in a kitchen environment.
• Ability to communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with superiors, co-workers and members.
• Must be able to multi-task and work in a fast paced environment.

Supervisory Responsibilities

This job does not have supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience

Culinary diploma from a Vocational school or culinary college, Associates degree and/or equivalent from a two-year college, a two year apprentice program in the USA or abroad at a 4/5 star property or technical school; or multiple years of related experience and/or training.

Language Ability

Ability to communicate well in English. Ability to read and comprehend simple instructions, short correspondence, safety rules, operating and maintenance instructions, and memos. Ability to write simple correspondence.

Math Ability

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Computer Skills

No skills needed.

Certificates and Licenses

Serve Safe Certification.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); extreme cold (non-weather); extreme heat (non-weather) and vibration. The employee is occasionally exposed to work near moving mechanical parts; work in high, precarious places; fumes or airborne particles and risk of electrical shock.

The noise level in the work environment is usually loud.