Club Cook IV

Key Relationships

Reports to : Executive Chef, Sous Chef

Direct reports : N / A

Other key relationships : Across Departments

FLSA : Non-Exempt

Goals and Objectives

To work with the team to consistently produce high quality food for all restaurants, comfort stations and special events in order to provide an outstanding dining experience for our members, guest and prospects during their visits.

Responsibilities

• Prepare food served, including appetizers, soups, salads and desserts using established standards, recipes and procedures.
• Prepare food for breakfast, lunch, dinner and special events.
• Prepare sauces and stocks.
• Assist Cook I, Cook II, Cook III and chefs with daily prep, on hot line, setting up and executing through service hours proficiently and consistently.
• Maintain 100% quality food production at all times.
• Follows plating standards as determined by Executive Chef.
• Meet timing of food items as required by a guest or supervisor.
• Maintain clean and safe working areas including refrigeration. Follows sanitation set-up, determining what is needed and in what order.

Work cleanly and neatly setting a good example for all others.

• Ensure food is properly and safely stored, including daily icing of fish. Responsible to ensure that food items are properly rotated, labeled and dated.
• Follow and ensure safe work practices are followed, including the correct lifting techniques and use of equipment.
• Operate standard cooking equipment such a mixing machines, steam cookers, toaster, food choppers, refrigerators, baking ovens, fryers, stoves and Cryo-vac machines.
• Report necessary equipment repair and maintenance.
• Assist in the cleaning of dishes, kitchens, refrigerators and storerooms.
• Responsible for timely and complete set up of culinary station equipment, breaking down and putting away all items on workstation.
• Complete duties and tasks as assigned by higher level cooks and chefs.

Competencies for Success in the Role

• Demonstrates respect for and appreciation of Hawaiian values, history and culture, understanding its implication in one's work, in fostering meaningful relationships, and in embracing the community served.
• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
• 1-2 years of culinary experience in most cooking techniques preferred. Luxury hotel or restaurant experience strongly preferred.
• Ability to work in a team environment.
• Culinary Degree / Certification(s) preferred.
• Proof of a negative TB test required.
• Food safety certification required.
• Ability to stay calm and focused during the busiest of times.
• Ability to work a flexible schedule, including evenings, weekends, and holiday and a shift greater than eight (8) hours in length.
• Ability to read, write, speak and understand English; additional languages preferred; basic math skills.
• Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors, standing, walking, and moving for periods of greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing and pulling

This job description may not comprise all duties, responsibilities or skills that may be required to be performed. Management has the right to change or delete information from the job description at any time without notice.

The company is responsible to provide reasonable accommodations to qualified individuals with disabilities to enable them to perform the essential functions of the position.