Seasonal Pool Cook!

 

General Summary:

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s recipes using a variety of equipment and utensils according to the daily prep list.

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Responsibilities and Duties:

1. Supervisor Responsibilities
   
   
   
   • None
   
   
   
   


2. Primary Duties
   
   
   
   • Prepares meats, seafood, vegetables and other items required for line and special function purposes.
   
   
   • Carefully follows standard recipes when pre-preparing and preparing all items.
   
   
   • Uses food preparation equipment according to manufacturers’ instructions.
   
   
   • Cleans work station.
   
   
   • Returns unused food products to proper storage areas.
   
   
   • Assists with preparation of other food products on serving line as needed.
   
   
   • Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
   
   
   • Returns soiled food preparation utensils and other small wares to the proper areas.
   
   
   • Makes recommendations for maintenance, repair and upkeep of equipment.
   
   
   • Attends kitchen staff meetings.
   
   
   • Completes other appropriate tasks as assigned by the Chef.
   
   
   
   

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Skills and Abilities Required:

1. Willingness to learn and adapt to varied and added responsibilities.


2. Ability to work in a fast-paced environment for long periods of time.


3. Ability to use food preparation equipment, including knives and other sharp objects.


4. Excellent communication skills.

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Certification/Education and Experience:

1. Food safety certification.


2. Previous cook experience preferred.

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Working Condition:

1. There is a potential for stressful situations and for long hours.


2. Constantly works in hot, humid, and noisy environment conditions.

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Physical Requirements:

1. Must be able to remain in a stationary position for prolonged periods of time.


2. The person in this position frequently communicates with managers and colleagues regarding food orders, workstation, etc. Must be able to exchange accurate information in these situations.


3. Adjusting or moving objects up to 40 pounds in all directions.


4. Frequently positions self to complete assigned tasks.