Oak Hill Country Club

Report to: Direct Outlet Chef/Sous Chef. Cook I must display a level of competency in all types of cooking such as grill, saute, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency.. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, employee will be able to follow established recipes and plating guide provided to exact specification of sous chef.. Key Relationships: Internal Kitchen staff, Stewarding staff, Food and Beverage Service staff, Purchasing Department, Storeroom, Catering and Engineering.. Must pass with satisfactory results, a cooking demo for the chef.

part time

Cook I Department: Culinary Place of Work: All kitchens and all support areas Report to: Direct Outlet Chef/Sous Chef Job Description: Cook I must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to all menu items supplied by their respective kitchen. Cook I must display a level of competency in all types of cooking such as grill, saute, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, employee will be able to follow established recipes and plating guide provided to exact specification of sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment. Key Relationships: Internal Kitchen staff, Stewarding staff, Food and Beverage Service staff, Purchasing Department, Storeroom, Catering and Engineering. External: Members, Guests, and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and/or abilities, to perform this job successfully. Qualifications: Essential: <ul><li>High school diploma or equivalent vocational training certificate.</li><li>3 years experience in culinary field.</li><li>Ability to communicate in English with guests, co-workers, and management.</li><li>Ability to compute basic mathematical calculations.</li><li>Must pass with satisfactory results, a cooking demo for the chef.</li></ul> Desirable: <ul><li>Culinary college degree.</li><li>Food handling certificate.</li><li>Sanitation certificate.</li><li>Ability to communicate in multiple languages.</li></ul> Skills: <ul><li>Ability to perform job functions with attention to detail, speed and accuracy.</li><li>Ability to prioritize, organize and execute work and follow through with assigned tasks.</li><li>Ability to be a clear thinker, remain calm and resolve problems using good judgment.</li><li>Ability to work well under pressure.</li><li>Ability to handle multiple tasks at one time while maintaining a high level of professionalism.</li><li>Ability to work well with others in a team environment.</li><li>Contribute to the growth and success of the team.</li></ul> Essential Job Functions: <ul><li>Ability to maintain a clean, neat and organized work environment.</li><li>Ability to follow recipes, to increase or decrease recipe as needed.</li><li>Good knife skills.</li><li>Can season food properly.</li><li>Can properly follow all processes that are in place.</li><li>Understands how to read contracts.</li><li>Can communicate with all internal customers efficiently. {stewarding, banquets}.</li><li>Can fill out all requisitions properly.</li><li>Can follow all rules and regulations in employee hand book properly.</li><li>Properly rotate product in walk in cooler.</li><li>Clean and maintain equipment properly.</li><li>Maintain and strictly abide by state sanitation/health regulations and hotel requirements HACCP.</li></ul>

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