Cook - Vic Bar + Kitchen

Century-Golf-Partners-1; Buckeye (AZ); On-site; USD 23,419 - 26,174; Part time

Benefits offered by this job

Earned Paid Sick Time

401K plus company match after 6 months

Indemnity Insurance Offered

Job summary

Century-Golf-Partners-1 in Buckeye, AZ is seeking a part-time Cook to support upscale food service for Members and guests. The role covers a la carte and catered events, with emphasis on quality, presentation and sanitation in a busy kitchen.

The position requires prior cooking experience, English communication and relevant food safety certifications; expect AM/PM shifts and benefit offerings.

Qualifications

• Prior experience as a Cook is required.
• Knowledge of food preparation and kitchen operation in upscale environments is needed.
• Serve Safe or Maricopa County Food Handler's certification is required.
• Strong sanitation practices are expected.
• Must communicate in English with team members and managers.
• Demonstrate teamwork and a sense of urgency to exceed member expectations.

Responsibilities

• Operate broiler, pantry and sauté stations; maintain reliable transportation.
• Coordinate with Sous Chef on menu requirements and supplies.
• Prepare and cook food to specifications and proper presentation.
• Portion food and serve to servers on order.
• Prepare cold side items and daily menu items.
• Perform daily high-quality food preparation and presentation.
• Assist in other food preparation for events as needed.
• Keep kitchen area clean and organized, including storage areas.
• Operate equipment safely and report shortages to supervisor.
• Assist in receiving and storage of food.

Skills

Cook experience

English communication

Team player

Sanitation practices

Food preparation

Food handler's certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

REGULAR PART TIME Service Buckeye, AZ, US

16 days ago Requisition ID: 2838

Salary Range: $17.00 To $19.00 Hourly

POSITION SUMMARY

The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners.

AM and PM Shifts Available Earned Paid Sick Time 401K plus company match after 6 months Indemnity Insurance Offered

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

• Prior experience as a Cook a must
• This position requires knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment.
• Serve safe or Maricopa County Food Handler's certification is required
• A sound understanding of sanitation practices
• Able to understand and communicate in English and must be able to communicate effectively to team members and managers
• Possess a team member spirit and work closely with others
• Have a sense of urgency and strives to exceed member expectations

ESSENTIAL RESPONSIBILITIES

• Working knowledge of broiler, pantry and sauté stations. Must have reliable transportation. Ability to foster strong relationships with members and employees.
• Confers with Sous Chef for menu requirements, and food supplies for preparation.
• Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner.
• Portions food and issues to server upon order.
• Prepares all cold side items according to menus and specials.
• Makes daily preparations of menu items in a high quality and presentation manner.
• Assists in other food preparation (hot or cold) for other events as needed.
• Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas.
• Operates equipment in safe and sanitary manner.
• Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station.
• Assists in receiving and storage of food when necessary.
• Performs other duties as requested.
• Cooks hot side food items for banquets and assists other cooks in food preparation as needed.
• Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas.

PHYSICAL AND MENTAL DEMANDS

Must be able to lift at least 50 lbs. and stand for long durations of time.

TYPICAL WORKING CONDITIONS

Kitchen environment, heat and cold exposure

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