Cook- PM

Diablo Country Club Job Description Job Title: Cook Department: Culinary Reports To: Sous Chef FLSA Status: Nonexempt SUMMARY Prepares, cooks, and serves meals as directed by Sous Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Responsible for full knowledge of menus and recipes including daily features. Must be able, proficient, and capable of working at every station in all club outlets. Responsible for covering all shifts in culinary operation while the club is open am and pm seven days a week 365 days a year. Complete daily job tasks including preparation of menu items without constant supervision. Maintain daily preparation par list’s ability to update and adjust based on business demands Maintain and Ensure all daily products freshness on hot line and pantry station. Communicate to Supervisors and Sous Chefs the needs and requirements of the kitchen. Adhere to all Food Health and Safety regulations. Available to work all scheduled shifts required by business levels and club needs. Setting up, cleaning, and organizing workstations and maintaining through the shift Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc. Preparing oven, utensils, and/or grill for shift Following Recipes Following plating guides and use records provided by Chef Cooking all orders according to food health and safety standards Handling multiple food orders including Hot and Cold Preparations Monitoring multiple food orders as new orders arrive Ensuring each guest order has the correct food and sides. Ensuring all food is prepared in a timely manner. Storing all food properly based on food safety standards Sanitizing and cleaning workstations and utensils through out the shift Assisting other cooks in preparing food or helping other team members when needed Plating a variety of meats, seafood, poultry, vegetables, and other food Items Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standards as directed by the Chef Stocks and maintains sufficient levels of food products Labels and Dates on all prepared food Maintains a clean and sanitary workstation area including tables, shelves, Grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top Range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes. Assists in food prep assignments during off-peak periods as needed. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Performs other related duties as assigned by the Sous Chef or manager-on-duty.