Careers

Sous Chef

Related Titles: Assistant Chef; Cook; Chef’s Assistant; Executive Chef Assistant; Senior Sous Chef; Executive Sous Chef; Working Sous Chef; Kitchen Manager

Reports to: Executive Chef
Supervises: Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger Chef; Butcher; Broiler Cook; Assistant Cook; Sauté Cook; Salad Preparation Assistant
Classification:

Education and/or Experience

• A degree from post-secondary culinary arts program.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
• Food Handler Certification/ServSafe (or willing to attain it upon hire)
• Job Knowledge, Core Competencies and Expectations
• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Tasks/Duties

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily product counts to ensure that all items are accounted for.
• Helps code all invoices to the proper account and sends signed copies to Accounting for payment.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Personally works in any station as assigned by the Executive Chef.
• Helps plan energy conservation procedures in the kitchen.
• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.

Licenses and Special Requirements

• Food safety certification.
• Certification from American Culinary Federation or other hospitality association.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
• stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Line Prep Cook

Related Titles: Prep Cook; Cook; Line Cook
Reports to: Sous Chef
Supervises: No supervisory duties are included in this position.

Classification:

Education and/or Experience

• High School diploma or GED.
• Successful completion of a two-year course at culinary school.
• A minimum of two years of experience in kitchen preparation and cooking.

Job Knowledge, Core Competencies and Expectations

• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

• 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.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef/Chef

Licenses and Special Requirements

Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
• stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Dishwasher

Related Titles: Dishwasher Operator
Supervises: No supervisory duties are included in this position.

Education, Certification and Experience

• High School diploma or GED.

Reports to Chef/Sous Chef

Job Knowledge, Core Competencies and Expectations

• Ensure that the kitchen area is kept clean and tidy at all times to prevent any health or safety hazards.
• Wash dishes, glassware, utensils, pots and pans and other small wares according to equipment operating requirements and the club’s standard operating procedures.
• Report accidents, illnesses or “near-miss” incidents immediately to the manager on duty or supervisor.
• Knowledge of and ability to perform required roles during emergency situations.

Job Summary (Essential Functions)

Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas. Wash and properly store all cooking utensils, china equipment, flatware and glassware.

Job Tasks/Duties

• Washes all wares in the dishwashing machine or by hand according to applicable food safety
• and other codes and regulations.
• Polishes all silverware, platters and chafing dishes.
• Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags;
• breaks down boxes, and crates and removes debris.
• Washes and cleans receiving, trash and other kitchen-related areas.
• Stores all dishes and other wares in proper areas.
• Cleans dish machine and dish area according to a pre-established schedule.
• Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms.
• Handles all china and glassware carefully to minimize breakage.
• Continuously inspects floors in kitchen areas to ensure they remain clean, dry and clear of debris.
• Assists in completing weekly kitchen cleaning and maintenance lists.
• Cleans and safely stores all brooms, mops and other cleaning equipment in proper places.
• Uses all chemical cleaning supplies in a safe and careful manner.
• Helps food servers by prioritizing the washing of specified service items.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
• and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environments.

Housekeeper

Related Title: Room Attendant; Maid
Reports to: Executive Housekeeper
Supervises: No supervisory duties are included in this position.

Classification:

Education and/or Experience

• High School diploma or GED equivalent desirable.
• One year of comparable work preferred.

Job Knowledge, Core Competencies and Expectations

• Knowledgeable about maintaining, cleaning and preserving a wide variety of surfaces.
• Follows instructions regarding the use of chemicals and supplies.
• Knowledge of and ability to perform required role in emergency situations.

Job Summary (Essential Functions)

Clean all guest rooms.
 

Job Tasks/Duties

• Stocks Room Attendant’s cart and hand caddy.
• Strips and remakes beds with fresh linen.
• Empties wastebaskets and ashtrays.
• Cleans guestrooms.
• Wipes all window sills, walls and light switches.
• Vacuums rugs and floors.
• Dusts all furniture and fixtures.
• Checks lamps for burned-out light bulbs.
• Puts membership packet, comment card and room service menu on desk; makes sure all phone books are in top desk drawer.
• Checks drapes for missing hooks.
• Wipes mirrors and windows.
• Checks heating and air conditioning unit for proper operation.
• Changes mattress pads and blankets, if needed.
• Restocks all stationary.
• Cleans and sanitizes toilets.
• Washes tiles, tub, shower walls and fixtures.
• Wipes shower curtain.
• Cleans sink and fixtures.
• Cleans walls, baseboards and floor.
• Restocks towels, wash cloths, soap, glasses and other supplies and amenities.
• Reports when guestrooms are clean and ready for sale.
• Vacuums guest room hallways.
• Washes, dries and folds laundry.
• Stocks storage rooms.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Housekeeper.

Licenses and Special Requirements

Physical Demands and Work Environment

• Ability to lift up to 30 pounds and perform strenuous work lifting, pushing, pulling, bending, stooping
• and climbing.
• Use ladders when required.
• Job has the potential to expose the employee to human blood pathogens or infectious materials.