Cook

Description

Under the direction of the Executive Chef, the Cook is responsible for the accurate and timely preparation of all menu items in accordance with the Chef’s specifications and club standards. This role is essential in supporting the daily operations of the kitchen and assisting the Executive Chef with assigned culinary tasks.

The Cook ensures consistent execution, quality, and presentation of food, contributing to an exceptional dining experience for club members and their guests. Responsibilities also include, but are not limited to, food preparation, order fulfillment, and adherence to the club’s standards for cleanliness, sanitation, and kitchen safety. A commitment to excellence, professionalism, and attention to detail is essential in maintaining the high standards expected in a private club environment.

Duties / Responsibilities

• Sets and stocks stations with all necessary supplies
• Preps food for service, i.e., chops vegetables or fruit and prepares soups and sauces
• Cooks all menus items in accordance with specific recipes in coordination with the rest of the kitchen staff
• Ensures all recipes are followed and that food and plate presentations are prepared and served within Woodside’s specifications and commitment to quality; accuracy and speed in executing all assigned tasks
• Complies with all nutrition and sanitation regulations and safety standards
• Communicates any maintenance issues or areas for improvement to the Executive Chef
• Maintains a positive and professional approach with other Woodside employees and members and/or guests
• Complies with food safety and all health and safety regulations as governed by the State of Kansas, Johnson County and the City of Westwood; this includes proper disposal of food waste and ensuring that the kitchen and all such equipment is clean and kept in excellent working condition through personal inspection and by following Woodside’s preventative maintenance measures 
• Maintains clean, organized and visually appealing areas in and around all food drink outlets
• Complies with Club’s employee handbook manual, departmental policies and procedures and with all applicable federal and state employment laws
• Complete all other duties as assigned

Qualifications

Job Standards

Any combination of education and experience providing the required skill and knowledge is qualifying. Typical qualifications would be equivalent to:

Education/Experience:

• Proven cooking experience as line chef, restaurant cook or prep cook or within a culinary program
• Basic math and computer skills
• Proficient knowledge of kitchen equipment and knife skills
• Strong working knowledge of restaurant operations and food preparations is preferred
• Professional appearance and demeanor
• Ability to work well with all different skill levels in the kitchen

Skills:

• Able to communicate effectively and professionally in fast-paced environment
• Able to communicate professionally with all other members of the F D Team, as well as all other Woodside Employees
• Understanding of various cooking methods, ingredients and kitchen equipment
• Time management and organizations skills: ability to multitask and stay focused
• Judgment and problem solving skills
• Attentive to detail

Knowledge:

• Safety and regulatory requirements related to food and beverage operations, including recordkeeping of temperature logs, and related issues
• Understanding of proper use of major kitchen equipment, including stoves, refrigeration, slicers, Deep Fryer, knives and warmers. Knowledge of high-quality service standards in the food and beverage industry

Licenses/Certifications:

• Certification in food safety – Serv-Safe
• Valid Driver’s License - or reliable transportation to work

Special Requirements:

• Regular and predictable attendance is required – must be reliable
• Schedule will vary based on the needs of the business, particularly for special events, promotions, etc.
• Acute Sense of Taste and Smell: Delicious food brings in customers
• Ability to move and/or lift 20 pounds or more on a regular basis, up to 50 pounds on occasion
• Ability to reach, bend, stoop multiple times a day

Working Conditions:

• Long periods of time standing
• Flexible and changing working hours – must be available per business needs
• Extended time in hot kitchen