Cook - Vic Bar + Kitchen

Century Golf Partners; Buckeye (AZ); On-site; USD 33,000 - 52,000; Full 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 is seeking a Cook to ensure high-quality culinary services for Members and guests. This Employee Partner supports a la carte and private event food production, maintains consistent preparation and presentation, and upholds a safe, clean work environment.

AM and PM shifts are available. Earned Paid Sick Time, 401K plus company match after 6 months, and indemnity insurance are offered.

Qualifications

• Prior experience as a Cook is required.
• Experience in food preparation and kitchen operation in a high quality/upscale environment.
• ServSafe or Maricopa County Food Handler's certification required.
• Solid sanitation practices.
• Ability to understand and communicate in English with team members and managers.
• Team member spirit and ability to work closely with others.
• Sense of urgency and commitment to exceed member expectations.

Responsibilities

• Knowledge of broiler, pantry and sauté stations; reliable transportation; build relationships with members and staff.
• Coordinate with Sous Chef for menu requirements and food supplies for prep.
• Prepare and cook food, including a la carte items, per specifications and sanitary standards.
• Portion food and serve to servers on order.
• Prepare all cold side items per menus and specials.
• Prepare daily high-quality menu item preparations.
• Assist in other food prep for events as needed.
• Keep kitchen area clean, including walk-in freezers and dry storage areas.
• Operate equipment safely and sanitarily.
• Report shortages or problems to Sous Chef or supervisor.
• Assist in receiving and storage of food when necessary.
• Perform other duties as requested.
• Cook hot side items for banquets and assist others as needed.
• Break down station at end of shift and secure storage.

Skills

Cook experience

High-end kitchen

ServSafe/Cert

Sanitation

English communication

Team player

Urgency to exceed expectations

Job description

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

SPECIAL EQUIPMENT

Standard kitchen equipment