Cook I

Description

The Sutter Club was founded in 1889 and is the second-oldest private club in the state of California. The Club moved to its present location at 1220 9th Street in 1930, and continues to thrive as private social club one block from the State Capitol. We provide a sophisticated, inviting gathering place for Members, their families and guests to enjoy comradery, honored traditions, fine cuisine and unrivaled service.

The Sutter Club is hiring for a regular, full-time Cook I to join our culinary team. This role assists our Executive Chef and culinary team in crafting a memorable dining experience for our Members and their guests. The Sutter Club features an onsite Members-only restaurant, as well as catering for various events, including luncheons, parties and weddings. Ideal candidates for this position would have experience working as a line cook in high volume fine dining restaurants or club environments, have extensive knowledge of safe food handling, and be a team player.

Reports to: Executive Chef

Supervises: No supervisory duties are included in this position.

Classification:

Experience:

• 4+ years of experience as line cook in high volume hotel, restaurant or country club style venues.
• Ability to work both hot line and garde manger with minimal supervision.

Job Summary (Essential Function)

Prepare food in accordance with Club recipes and standards.

Job Duties and Responsibilities

• Prepares all required items for banquets and outlets
• Sets-up, maintains and breaks down prep cook station
• Sets up service units with needed items according to anticipated demand
• Prepares items that are ordered in accordance with established portions and presentation standards
• Covers, dates and stores leftover product and disposes of expired product
• Notifies Executive Chef and/or Chef de Cuisine of expected shortages in a timely manner
• Adheres to state and local health and safety regulations and ensures that assigned work areas and equipment are clean and sanitary
• Assists the Executive Chef in maintaining security and safety in the kitchen
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment
• Maintains neat professional appearance and observes personal cleanliness rules at all times
• Requisitions items needed to produce menu items
• Attends staff meetings
• Assists with other duties as assigned by the Executive Chef and Chef de Cuisine.