Lead Cook (Part-Time or Full-Time)

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 a 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 part-time and/or full-time Lead Cooks to support our culinary team in providing inventive farm-to-fork cuisine to Members and guests in our onsite restaurant and for our various events, including luncheons, banquets, and weddings. Ideal candidates for this position would have experience working as a lead line cook in a high-volume fine dining restaurant, hotel, or private club environment.

Reports to: Executive Chef/Chef de Cuisine

Supervises: This position acts as a lead; however, there are no direct supervisory duties involved in this position.

Classification:

Experience:

• 6+ years of experience as lead line cook in high volume hotel, restaurant or private club style venue.
• Exceptional knife skills.
• Ability to work both hot and cold line.
• The ability to teach, mentor, and help lead a team of individuals to success.

Job Summary (Essential Function)

Prepare food in accordance with Club recipes and standards and act as a lead on the culinary team.

Duties and Responsibilities

• Prepares all required items for banquets and outlets during AM or PM shift.
• Sets up service units with needed items.
• Acts as a leader in the culinary program, including training new team members and exhibiting high standards for quality and performance.
• Prepares items on hot and/or cold line that are ordered in accordance with established portions and presentation standards.
• Notifies Executive Chef/Chef de Cuisine of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Assists the Executive Chef/Chef de Cuisine in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Sets-up, maintains and breaks down prep cook station.
• Requisitions items needed to produce menu items.
• Adheres to state and local health and safety regulations.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Attends pre-shift and other staff meetings.
• Performs other duties as assigned by the Executive Chef/Chef de Cuisine.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Performs other appropriate tasks assigned by the Executive Chef/Chef de Cuisine.
• Utilizes menu for product acquisition.