Bistro Cook
Posted
- Sets up and breaks down assigned workstation for service.
- Prepares and executes all menu items to order in accordance with Club recipes, portion controls, and presentation standards.
- Prepares sauces, accompaniments, and garnishes required for service.
- Monitors product levels, requisitions supply as needed and proactively communicates anticipated shortages to the Sous Chef.
- Practices proper food handling, labeling, dating, rotation, and storage to minimize waste and prevent spoilage.
- Uses kitchen equipment safely and according to manufacturer guidelines.
- Maintains a clean, organized, and sanitary workstation before, during, and after service, including hot line and salad station.
- Adheres to all Club policies and state and local health and safety regulations; consistently upholds the highest sanitation standards.
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Maintains a professional appearance and works collaboratively within the kitchen team.Assists with preparation, plating, and execution of banquet and special event food as assigned.
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Performs additional kitchen duties as directed by management team.
- High school diploma or GED preferred.
- Two to three years of relevant line cook, or bistro kitchen experience preferred.
- Proven reliability, punctuality, and a professional, well-groomed appearance.
- Strong communication skills with the ability to work effectively as part of a team.
- Ability to work independently, multitask efficiently, and perform well in a fast-paced environment.
- Dependable transportation and the ability to maintain consistent attendance.