Cook I

The primary responsibility of the Employee Dining Room Cook is to ensure that food production and employee meals meet and exceed the Club’s quality and presentation standards. Directly produces and prepares food in the EDR and caddie building kitchens. This position also ensures the highest standards of sanitation and cleanliness are maintained throughout all kitchen areas, while maintaining the strict confidentiality of all Club business.

Essential Functions of the Job

• Prepares and serves all menu items in accordance with Club recipes and established portions and presentation standards.

• Identifies, selects, and prepares menu items to include but not limited to cuts of meat, poultry, shellfish, fish, game, cereals, grains, beans, fruits and vegetables for cooking.

• Prepares thickening agents to include but not limited to stocks and roux’s. Prepares soups, sauces, salad dressings, cold sauces, dips, and garnishes.

• Prepares foods by methods of frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, boiling and other means under the direction of the E mployee Dining Room Chef.

• Gathers all supplies needed to prepare breakfast , lunch, dinner, and member party menu items.

• Sets up, maintains , and breaks down prep cook stations inclusive of cleaning stations and deep cleaning kitchen areas.

• Inspects assigned work areas and equipment to ensure cleanliness and sanitary conditions . Adheres to state and federal sanitation guidelines . Returns soiled food preparation utensils and other small wares to the proper area for cleaning.

• Covers, dates, and properly stores all leftover products that are reusable according to approved storage methods.

• Work within a team and be courteous to each team member and work towards goals set by the ANGC.

• Physical demands are outlined immediately below.

Physical Demands

• Acceptable level of hearing and vision to perform job duties

• Occasionally required to sit, climb, or balance and stoop, kneel, or crouch

• Constantly required to walk and work with hands and arms up to several hours at a time

• Occasionally required to drive a golf cart or utility vehicle

• C onstantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Other Duties and Responsibilities

• Notifies all chefs of any expected shortages and/or malfunctioning equipment.

• Assists all chefs in maintaining the security and safety of the kitchen.

• Provides Club Members and guests with professional and courteous service.

• Performs all other duties deemed by management to be an integral part of the job.

Qualifications :

Skills/Knowledge/Attributes:

• Knowledge of food preparation and food service techniques.

Relative Experience/Education:

• 0-2 years’ experience as a cook, preferably in a club or hotel environment.

• High school diploma or equivalent required.

• Culinary certification and/or relevant technical culinary training is preferred.

Required License(s):

• Possess a valid driver’s license and/or successfully completes the Club’s internal motor vehicle training program

Projected Work Schedule:

Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime as required .