COLD BUFFET COOK-Part-Time

Position Title:  Cold Buffet Cook 

Employee Categories

UNION -Part-Time-Extra 

*This is a bargaining unit position- Requires membership to UniteHere/Local 2

Required Skills  

• A person who is hired for this position must be fluent in the workings of the private club foodservice establishment.   
• One of the most important traits of this position is the ability to answer the questions of co-workers, in regards to how food is prepared, safely processed and stored
• It is imperative that this person has the ability to execute the workload of almost any position in the kitchen.  A well cross-trained individual can cover any areas that need assistance.
• The responsibilities of this job are numerous and it is very important that this individual does what is best for the club, and the membership by honoring all member requests. 
• Staying on task is also a very important aspect of this title.  This employee must always project a standard of excellence when it comes to work ethic, by setting this standard it will be possible to motivate others to work as hard as you.
• The person filling this position should be well educated, having a minimum of five years field experience through clubs, hotels or restaurants in good standing. 
• Previous country club experience a plus, but is not required

 Specialized Knowledge

• Should be proficient in basic knife skills, meat, vegetable, and sauce fabrication. Should possess basic
• Knowledge to operate common kitchen equipment including but not limited to mixers, convection ovens, steamers, robot coup, electric pasta machine, smoker and fryer. 
• Must contain healthy knowledge of food products, classical and modern preparations.

 License Required

• Serve Safe Certified. HACCP and First Aid preferred.    

 Uniform Requirements: 

• Partial Uniform Provided - Chef Jacket and Checkered Pants
• Employee is required to have black work shoes with non-slip sole.

 Physical Requirements: 

• Stand for 8-12 hours. Be able to tolerate hot and cold conditions on service line. Must be able to kneel down, bend over and stand up many times during a shift. Must be able to lift up to 50 lbs. 

 Overview of the Position 

• First and foremost, to oversee the daily operations surrounding cold or hot buffet.
• To apply your leadership and organizational skills in assisting with private events.
• Influence the creation of menus while influencing others to match the same level of standard. 
• Utilize products to maintain proper cost controls.
• Responsible for daily ordering, preparing and serving as it relates to the cold or hot buffet. 

Primary Responsibilities:        

• Creates, cooks and serves the cold or hot buffet
• Checks methods of food preparation and cooking procedures.
• Checks the freshness and quality of all food items prior to service periods.
• Ensures all cleaning schedules are carried out per Chef and Sous Chefs requests.
• Supervises and assists in the daily cleaning of all stations and the organizing and storing of all food products, post service.
• Communicates all maintenance requests to the Chef and Sous Chefs.
• Insists all areas are to be kept clean and sanitized during meal periods.
• Inspects that all recipes are followed and that all recipes prepared are consistent in taste.
• Creates a positive work environment for line cooks through respect and morale.
• Assists in some aspects of ordering when requested.
• Assists in the training of new employees to ensure our philosophies are carried out.
• Insure that there is a continuous flow of service during meal periods.
• Oversees the production of staff meals on a daily basis insuring satisfaction and quality.