Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetable, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list, operates as part of the unit culinary team
Duties and responsibilities
Take inventory of all items required for station set-up and determine those items that require preparation.
Prepares items according to standard recipes.
Coordinates and times orders with other kitchen operations.
Requisitions items needed to produce menu items.
Notifies Sous Chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Obtains necessary products and small equipment items required for food preparation. Sets-up, maintains and breaks down prep cook station.
Covers, dates and neatly stores all leftover products that are re-usable.
Follows manufacturers’ instructions when operating food production and serving equipment
Consistently uses safe and sanitary food handling practices including those related to personal hygiene.
Returns soiled food preparation utensils and other small wares to the proper areas.
Maintains a clean work station, including equipment used for food preparation tasks.
Attends department and staff meetings.
Performs other appropriate tasks assigned by the Sous Chef or Executive Chef.