Expo/Line/Prep Cook

POSITION SUMMARY: Cook will prepare all items that are necessary for the station for that particular shift. Smooth operation depends upon protecting the assets of the Club, providing consistent high-quality products in a timely manner, practicing proper food handling procedures and understanding and enforcing Department of Health requirements.

ESSENTIAL FUNCTIONS:

• Report to supervisor at the beginning of shift to discuss menu responsibilities and any special instructions for the shift
• Review status of daily soups for Main Dining Room and adjusts or re-prepares to assure quality standards
• Sets station for service of all the items necessary for the shift
• Maintains POS printer station by filling with paper as needed before service
• Is responsible for maintaining inventory of station coolers and shelves at proper levels and work area in organized and sanitary condition at all times
• Assist Sous Chef in slow periods with preparations for banquets and receptions
• Responsible for cleaning of work areas such as refrigeration, counter tops and condiment shelves
• Communicates clearly with butcher to ensure proper meat and fish production and rotation
• Making sure walk-in coolers along with reach-in coolers are organized, placed in its proper location & label and dated
  

SKILLS & ABILITIES:

• Excellent interpersonal skills and ability to function in a team environment
• Ability to be able to coordinate and assure quality food production
• Quality oriented, organization and possess the ability to train and teach
• Utilization of all types of food products