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Description
Job Description
The cook shall be responsible for the daily operations of the kitchen. The cook must be able to prepare all menu items in an efficient, safe, sanitary and consistently attractive manner. The cook is responsible for receiving and stocking daily kitchen deliveries. On a daily basis, they must also show a working knowledge of all kitchen appliances and machines. They should adhere to health department and food service cleanliness standards and maintain a food handler’s certificate. Kitchen staff will uphold the employee code of conduct and adhere to tip policy.Â
The cook shall report, in all matters, to the supervisor on duty and ultimately to the Food and Beverage Manager and Golf Operations Manager.
Daily Duties
- Turn on appliances and maintain stock of prepared food items, condiments, thawed bread, brats and hot dogs
- Prepare brats and hotdogs ahead of time for steamerÂ
- Make menu items to order (prepare and present food orders as they are sent)
- Prepare toppings, salads, and condiments as back stock.
- Maintain clean workstations and kitchen facilities.
- Wash, sanitize, air dry and put away all dishes throughout shift.
- Drip pans below the grill and flat top as well as above the fryer should be cleaned and foil changed daily
- Receive incoming food and beverage deliveries and stock in appropriate places
- Date everything that is opened, stocked or put away
- Record cooler temperatures and waste accurately
- Complete daily opening and closing checklists
The cook should remain in the kitchen throughout the shift and should maintain:
- The coffee station (wiped down, coffee pots cleaned and condiments stocked)
- Refrigerator and coolers (wiped down outside, and cleaned inside daily, kept stocked)
- Stainless steel counters (cleaned and sanitized throughout the shift)
- Floors (swept and mopped)
- Drink coolers (restocked)
- Cleanliness standards
- Incoming orders (receive, record, date, stock) in timely manner
- Trash (kept to a minimum)
- Current food handler certification
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