Title: Cook I (Lead)
DEPARTMENT: Kitchen FLSASTATUS: Non-Exempt
JOBTITLE: Cook 1 (LEAD COOK) SUPERVISES: None
REPORTS TO: Sous Chefs and Demi Chefs
You are looked at a leader in the kitchen amongst your team. Your team relies on you to set the tone for the shift and to set good examples for all to follow in the kitchen. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, pizza oven, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
As a cook you’ll be an important part of every meal we serve and each member’s experience in our restaurants. We take pride in our quality of food and clean effective kitchen. Our standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our members every day. Your role as a lead line cook is extremely important to our success. You will be trained on how to perform your skill/job. Your speed, consistency, and efficiency are imperative to the smooth operation of our kitchen and the satisfaction of our members. You will be responsible for high quality products and the necessary tools and equipment to complete your daily duties. At the end of the shift, you will check out with the Chef on duty to make sure everyone’s station is clean and the kitchen is organized. Go over any restaurant event orders to make sure all items are ordered and prepped accordingly. You will have the responsibilities as all other team members with the addition of the leadership responsibilities that the chef hands you before, during, or after service to ensure the kitchen is ready for the next team/next day.
The lead (Cook I) is responsible for being a leader in the kitchen for other cooks to turn to for cooking questions. This is the position before you are considered for a kitchen supervisory roll and gives you the ability to show your leadership within the team. The cook I also assists the Demi-Chefs/Kitchen supervisors, and Sous Chef with any and all kitchen banquet or restaurant functions as necessary. He/ she performs other necessary duties as requested by the Sous Chefs, or kitchen management and observes clubs’ safety rules and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.
Works well with others. Keeps in mind that the kitchen is a “TEAM” operation, the AM shift will prep for the PM shift and vice versa. Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.
Works in a timely manner. Moving with purpose throughout the kitchen and sets the example for showing sense of urgency amongst his/her team members.
Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of menu and abbreviation. Must possess skills to determine and prepare food to proper taste, seasoning, doneness, presentation, timing and product utilization.
Makes sure oncoming shift is in place and is aware of any outstanding orders.
Must be able to take direction from immediate supervisors. Prepares items assigned on daily production board.
Attends mandatory kitchen meetings.
Understands and uses standardized recipe cards and production sheets. Produces correct amount of mise en place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible, ensuring that time and materials are not wasted.
Understands and follows sanitation practices. Properly cools and stores all foods. Cleans and sanitizes workstation and equipment. Keeps station and coolers clean and neat not only during his/her shift, but for the oncoming shift as well. Cleans spills immediately after they occur.
Returns appropriately packaged unused food products, soiled food preparation utensils and other small-ware items to the proper storage areas.
Checks in with immediate supervisor regarding any banquet assigned food production that needs to be completed.
Properly assembles all tools and utensils needed to accomplish job duties. Exhibit’s ability to prioritize work and ensure that immediate needs are met.
Understands and shows commitment to teamwork, knowing when to ask for and/or offer help to colleagues.
Submits daily requisitions to the respective departments before leaving for the day, even if not scheduled for the next shift.
Maintains safety and security at workstation. Demonstrates proper knife, tool, and kitchen equipment handling skills.
Checks in with the respective kitchen leader at the beginning and at the end of each shift.
Coordinates break time with respective Sous Chef. Break(s) must be taken in the designated break areas, which are the locker rooms or staff cafeteria.
Accommodates any reasonable special requests from club members.
1. Keeps in mind that the kitchen is a “TEAM” operation, the AM shift will prep for the PM shift and vice versa. Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.
2. Must clean station at the end of each shift, this includes cleaning the workstation as well as removal of any trash accumulated during the shift. Employee should leave station in an orderly fashion after sanitizing and removing soiled items.
3. Must develop a complete knowledge of all pertinent common soups, starches, proteins, and sauces and the production thereof.
4. Prepares items as assigned Demi Chef/Sous Chef, or kitchen management production board.
5. Keeps mise en place in banquet walk-in cooler carts, and hot food prepared sauces / soups in the a la carte walk-in cooler clean and organized at all times.
6. Notifies Demi Chef/Sous Chef, or kitchen management in advance of unexpected product shortages.
7. Carefully follows standard recipes when pre-preparing and preparing all items.
8. Responsible for the mice and place and preparation all station needs.
9. Responsible for setting up and maintaining the salt and pepper tray, including butter, tasting spoons, and olive oil.
10.Performs assigned daily duties which include breaking down the quick chill, nd setting up of all necessary cooking utensils (spoons, ladles, wire whips, spatulas, etc.)
11. Prepares items as assigned by Sous Chefs, demi chefs, or kitchen management production board.
12. Keeps mise en place in banquet walk-in cooler carts, and hot food prepared sauces / soups in the a la carte walk-in cooler clean and organized at all times.
13. Makes sure all items are wrapped, dated, labeled, and stored in proper fashion in the walk-in cooler.
14. Tastes all prepared items on a daily basis, bringing any concerns to the attention of the AM Sous Chef, or kitchen management.
15. Maintains safety and security in work station and cleans workstation and equipment.
16. Check with appropriate kitchen management prior to throwing away food.
EDUCATIONAL / WORK EXPERIENCE REQUIREMENTS
· Must be 18 years of age or older.
· Must have some culinary work experience and be able to pass the practical qualification test.
· Must have an educational / work history reference list available upon request.
· Will vary as per weekly schedule, club events and activities.
· Will vary, working environment is not limited to hot, cold, wet, and / or humid.
l Must have the knowledge of basic culinary fundamentals.
l Must have a working knowledge of sauces, stocks, dressings and butchering skills.
l Must be able to communicate in and have a basic comprehension of the English language, or be enrolled in classes to enhance the ability to communicate in and comprehend English.
l Must be able to work a flexible schedule and/or over time as needed.
l Must be available to work weekends and holidays.
l Must work well with others as a team and help co-workers as needed.
l Should have an eye for detail.
l Must possess honesty and integrity.
l Must be courteous and tactful at all times towards club members, superiors, and co-workers.
l Must be innovative and look for areas that need improvement.
l Must treat others with kindness and respect at all times.
l Must perform other duties as required.
l Must conduct him/ herself in a professional manner when on shift.
l Must arrive in and maintain a professional appearance at work.
l Must have a dependable means of transportation to and from work.
l Must provide own knives and some specialty small tools, as required by job.
1. Clean pressed white chef coat uniforms.
2. Chef hat and apron must be worn at all times in the kitchen.
3. Side towel and apron must be removed during restroom and break periods outside the kitchen.
4. Black kitchen pants or black and white checkered. No baggy styles.
5. Full foot leather closed back shoes with soles that are non-slip, non-scuffing, oil resistant and heels no higher than 1 ½ inches.
6. Socks must be worn at all times and must be black.
STANDARD PERSONAL HYGIENE AND APPEARANCE
1. Hair – Must be clean, of natural shades and well maintained. The culinary standard does not include extremes in dying, styling or coloring. Hair length must be maintained above the top of the collar by means of cut, food grade hairnet or restraint. Students must be clean shaven at all times and sideburns neatly trimmed no lower than the earlobe. Mustaches are permitted if neatly trimmed above the upper lip and corners of the mouth.
2. Make-up – The appropriate use of make-up is to enhance natural features and create a fresh appearance and must be kept at a minimum. Conservative lipstick permitted.
3. Cologne/Perfume – The use of antiperspirant and/or deodorant is recommended. The use of strong, heavy scents and fragrances is unacceptable.
4. Fingernails – Kept clean and trimmed to the end of the finger. No nail polish permitted.
5. Jewelry – The only facial jewelry permitted is a pair of stud earrings worn in the earlobe. Dangle or hoop earrings are not allowed. Wristwatches must be removed from wrists but may be secured on the jacket. One, plain wedding band is allowed. Any other form of jewelry is unacceptable.
6. Keeps cuts, abrasions, and open sores covered.
7. Uses food safe rubber gloves when necessary.
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this job, the employee will be required to:
Stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to 10 hours per day.
Use hands to reach, finger, handle, or feel objects, tools and/or controls.
Hear and speak sufficient enough to communicate with members, guests, and co-workers.
Read, possess distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
Push, pull or lift up to 40 lbs.
Be independently mobile throughout the Clubhouse.
This job specification should not be construed to imply that these requirements are the exclusive standards of any position. Incumbents will follow any other instruction, and perform any other related duties, as may be required by their supervisor.
Please send your resume to email@example.com to be matched.