Overview

Prepare items required for work station according to par sheets or instructions from Kitchen Supervisor and/or Sous Chef. Also responsible for the cooking and proper “doneness” and seasoning of all items from the designated station as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service. Prepare cold products according to club’s standard recipes. Responsible for maintaining the inventory of all dressings and vinaigrettes needed by the á la carte and banquet departments. 

What You’ll Be Doing

Food Preparation & Cooking

• Assist in preparing, cooking, and plating menu items according to club standards.
• Follow recipes, portion controls, and plating guidelines to ensure consistency and quality.
  
• Operate and maintain kitchen equipment, including grills, fryers, ovens, and sauté stations.
  
• Develop an understanding of ingredients and their proper handling, storage, and use.
  
• Learn and apply various cooking methods such as grilling, roasting, sautéing, and frying.
  
• Assist with butchery, sauce preparation, and other fundamental kitchen techniques.

Knife Skills & Ingredient Handling

• Develop basic knife skills, including chopping, dicing, julienning, and mincing.
  
• Practice safe and efficient knife handling techniques to ensure precision and safety.
  
• Properly label, date, and store ingredients to maintain freshness and prevent waste.

Kitchen Organization, Safety & Sanitation

• Maintain a clean and organized workstation, adhering to all safety and sanitation guidelines.
  
• Safely work with potentially hazardous equipment and cleaning chemicals following proper procedures.
  
• Follow all health code standards and food safety regulations (including allergen awareness and safe food handling).
  
• Comply with repetitive motion tasks, including chopping, stirring, and plating, while maintaining focus and consistency.
  
• Assist with dishwashing, sweeping, mopping, and overall kitchen cleanliness as needed.

Teamwork & Communication

• Work closely with chefs, line cooks, and servers to ensure smooth and efficient service.
  
• Take direction and feedback from kitchen leadership to improve skills and performance.
  
• Communicate any ingredient shortages or equipment issues to the appropriate personnel.

Learning & Career Development

• Gain hands-on experience in kitchen operations, ingredient knowledge, and cooking techniques.
  
• Learn and practice time management, organization, and efficiency in a professional kitchen.
  
• Explore opportunities for growth and advancement within the culinary team.