The Bay Club Company
Overview
Base pay range: $17.25/hr - $25.00/hr. Job Description: Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements. Responsibilities
Primary Job Functions: Food Handling, Preparation and Presentation Carefully follow standard recipes while preparing assigned food items for service Collects food and beverage products and small wares required for food preparation Assists in plating food items for service Handles leftover food items, as necessary and/or directed Sanitation and Safety Operates food production equipment according to manufacturers\' instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed Returns soiled food preparation utensils and small wares to the proper areas Ensure proper safety and sanitation to ensure food and safety compliance Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company's safety goals and actively work towards ensuring a safe working environment Communication & Relationships Effectively and professionally interacts and communicates with management, other Associates, and vendors Promote harmonious relations among staff, vendors, and the community at-large Communicate timely and follow up, as appropriate Active participation in required events, required programs, required meetings and required trainings Represent the club in a professional manner through image, dress, communication, and immediate follow through and response Corporate Goals & Objectives Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority Other Job Functions Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays Qualifications
MINIMUM QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each primary job function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skills & Knowledge
Cooking -- Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required Policies -- Knowledge of company polices Problem Anticipation/ Deductive Reasoning -- Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one. Oral Comprehension and Expression -- Ability to understand and communicate so others can understand ideas and information.
Experience: Minimum two years experience in a high volume food and beverage operation using similar cooking techniques Education: Food safety certified Working Conditions / Physical Requirements
The environment of the position is indoors. It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk-in freezer. Sitting and standing as needed Repetitive use of the hands and arms Walking, stooping, kneeling, crouching, crawling, tasting and smelling Position must frequently lift and/or move up to 60 pounds Specific vision abilities include close and distance vision, and the ability to adjust visual focus Other Information
An Equal Opportunity Employer: The Bay Club Company ("TBCC") provides equal employment opportunities without regard to race, color, religion, sex, sexual orientation and identity, gender, national origin, age, disability, veteran status, or other protected characteristics. See the description for additional details. Estimated Base Pay Range: $17.25 - $25.00 per hour Other Compensation and Benefits: Club Membership, Competitive Compensation, Discounts, Continuing Education, Community Involvement, Paid Time Off, Health Insurance (Full-Time benefits eligibility starting at 20 average hours per week) Job Types
Seniority level: Entry level Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality Referrals increase your chances of interviewing at The Bay Club Company by 2x
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Base pay range: $17.25/hr - $25.00/hr. Job Description: Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements. Responsibilities
Primary Job Functions: Food Handling, Preparation and Presentation Carefully follow standard recipes while preparing assigned food items for service Collects food and beverage products and small wares required for food preparation Assists in plating food items for service Handles leftover food items, as necessary and/or directed Sanitation and Safety Operates food production equipment according to manufacturers\' instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed Returns soiled food preparation utensils and small wares to the proper areas Ensure proper safety and sanitation to ensure food and safety compliance Daily walk throughs of kitchen to ensure a clean, organized, safe and well-maintained facility Promote the company's safety goals and actively work towards ensuring a safe working environment Communication & Relationships Effectively and professionally interacts and communicates with management, other Associates, and vendors Promote harmonious relations among staff, vendors, and the community at-large Communicate timely and follow up, as appropriate Active participation in required events, required programs, required meetings and required trainings Represent the club in a professional manner through image, dress, communication, and immediate follow through and response Corporate Goals & Objectives Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations Make professional development a consistent priority Other Job Functions Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays Qualifications
MINIMUM QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each primary job function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skills & Knowledge
Cooking -- Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required Policies -- Knowledge of company polices Problem Anticipation/ Deductive Reasoning -- Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one. Oral Comprehension and Expression -- Ability to understand and communicate so others can understand ideas and information.
Experience: Minimum two years experience in a high volume food and beverage operation using similar cooking techniques Education: Food safety certified Working Conditions / Physical Requirements
The environment of the position is indoors. It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk-in freezer. Sitting and standing as needed Repetitive use of the hands and arms Walking, stooping, kneeling, crouching, crawling, tasting and smelling Position must frequently lift and/or move up to 60 pounds Specific vision abilities include close and distance vision, and the ability to adjust visual focus Other Information
An Equal Opportunity Employer: The Bay Club Company ("TBCC") provides equal employment opportunities without regard to race, color, religion, sex, sexual orientation and identity, gender, national origin, age, disability, veteran status, or other protected characteristics. See the description for additional details. Estimated Base Pay Range: $17.25 - $25.00 per hour Other Compensation and Benefits: Club Membership, Competitive Compensation, Discounts, Continuing Education, Community Involvement, Paid Time Off, Health Insurance (Full-Time benefits eligibility starting at 20 average hours per week) Job Types
Seniority level: Entry level Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality Referrals increase your chances of interviewing at The Bay Club Company by 2x
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