Staff Dining Cook

Position Title: Staff Dining Cook 

Position Reports to: Executive Sous Chef 

Employee Categories: Full Time, Year-Round; Benefit Eligible 

FLSA Category: Non -Exempt; Hourly

Compensation: $20-$24/hr

The Staff Dining Cook plays a key role in providing our team with well-prepared, consistent, and thoughtful meals. This position supports the daily food service for all club departments by executing a rotating menu of composed hot entrees, salad bar selections, and grab-and-go items. The cook is responsible for maintaining high standards of quality, cleanliness, and efficiency while creating a positive experience for the staff.  The Staff Dining cook works very closely with various members of the culinary team and reports directly to the Execute Chef.  Compensation range $20-24/hr.

Primary Responsibilities included by not limited to

• Prepare and cook a variety of hot and cold menu items following established recipes and club standards. 
• Set up, restock, and maintain the staff dining buffet, salad bar, and grab-and-go selections throughout service. 
• Keep both the kitchen and service areas organized, clean, and compliant with all sanitation and safety regulations. 
• Label, date, and rotate all products using FIFO standards to minimize waste. 
• Support daily prep lists and contribute to cross utilization of ingredients across menus. 
• Monitor food levels and ensure items remain fresh and appealing during meal periods. 
• Communicate with supervisors regarding menu ideas, inventory needs, or equipment issues. 
• Maintain a professional and positive attitude when interacting with all departments.
• Adhere to TCC policies and procedures. 
• Perform other duties as assigned. 

Qualifications:

• 1-2 Years in a professional kitchen environment preferred.
• High school diploma or equivalent. 
• Demonstrate the ability to prepare, cook and taste food items to ensure quality and consistency. 
• Display proficient knife skills and understanding of basic culinary arts. 
• Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events. 
• Demonstrate understanding of how to operate common kitchen equipment, including but not limited to mixers, combi ovens, steamers, robot coups, and fryers. 
• SERVSafe Certified, Certificate of Allergen Awareness Training, and First Aid preferred

Uniform Requirements:

• Partial uniform provided: Chef Jacket, Chef Hat and Chef Pants
• Employees are required to have black work shoes with non-slip soles.

Physical Requirements: 

• Stand for 8-10 hours. 
• Must be able to kneel, bend over and stand up many times during a shift. 
• Must be able to lift up to 50 lbs. 

Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified. All persons may be required to perform duties outside of their normal responsibilities as business dictates.

The Country Club is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage applicants of all backgrounds to apply and will consider qualified candidates without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, age, veteran status, or any other legally protected status.