Cook - Vic Bar + Kitchen

##### POSITION SUMMARY The Cook is responsible for ensuring the highest quality of culinary services for our Members and guests. This Employee Partner supports a la carte and private event food production. In addition, s/he maintains consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also maintains a clean and safe work environment at all times of the day, helping to ensure the safety of fellow Employee Partners. **AM and PM Shifts Available** **Earned Paid Sick Time** **401K plus company match after 6 months** **Indemnity Insurance Offered** #### EXPERIENCE, EDUCATION AND SKILLS REQUIRED - Prior experience as a Cook a must - This position requires knowledge and experience in food preparation, and kitchen operation in high quality/upscale environment. - Serve safe or Maricopa County Food Handler's certification is required - A sound understanding of sanitation practices - Able to understand and communicate in English and must be able to communicate effectively to team members and managers - Possess a team member spirit and work closely with others - Have a sense of urgency and strives to exceed member expectations #### ESSENTIAL RESPONSIBILITIES - Working knowledge of broiler, pantry and sauté stations. Must have reliable transportation. Ability to foster strong relationships with members and employees*.* - Confers with Sous Chef for menu requirements, and food supplies for preparation. - Prepares and cooks food, including a la carte items, according to specifications, proper presentation, and in a required sanitary manner. - Portions food and issues to server upon order. - Prepares all cold side items according to menus and specials. - Makes daily preparations of menu items in a high quality and presentation manner. - Assists in other food preparation (hot or cold) for other events as needed. - Cleans work area when cooking is completed. Assists in keeping kitchen area clean, including walk-in freezers and dry storage areas. - Operates equipment in safe and sanitary manner. - Reports to Sous Chef or other supervisor on food supply shortage or any other problem at the station. - Assists in receiving and storage of food when necessary. - Performs other duties as requested. - Cooks hot side food items for banquets and assists other cooks in food preparation as needed. - Breaks down the station in the end of each shift: turns off all equipment and lights, locks storage areas. PHYSICAL AND MENTAL DEMANDS Must be able to lift at least 50 lbs. and stand for long durations of time. **TYPICAL WORKING CONDITIONS** Kitchen environment, heat and cold exposure SPECIAL EQUIPMENT Standard kitchen equipment