Cook

Department: Food & Beverage
Reports to: Executive Chef
Classification: Full-time, Seasonal or Non-Seasonal, Hourly, Non-Exempt
Location: Palm Desert, California

Position Summary:

Prepares food in accordance with Company recipes and standards.

Essential Duties and Responsibilities:

• Prepare and serve all required food items in accordance with established portions and presentation standards.
• Set up service units and prep cook station with needed items.  Maintain and break down as appropriate.
• Ensure that assigned work areas and equipment are clean and sanitary according to Company standards and state and local health and safety regulations.
• Maintain security and safety in the kitchen according to Company policy.
• Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times.
• Requisition items needed to produce menu items.
• Cover, date and neatly store all leftover products that are re-usable.
• Perform other duties as appropriate.

Qualifications:

• High school required.
• 1 year culinary experience preferred, preferably in the golf industry.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Supervises:

None

Classification:

Full-time, Seasonal or Non-Seasonal, Hourly, Non-Exempt

Working Conditions:

Work hours may include days and evenings on weekdays and weekends.  Work primarily indoors in a restaurant/lounge environment, with some outdoor work involving patio, pool, and on-course service.  Will be exposed to sharp utensils, extremely hot stoves and grills, sharp and rapid equipment movements, hot food, potentially dangerous chemicals and solvents on a daily basis.  May be exposed, from time to time, to inclement weather, potentially dangerous pesticides, herbicides, fertilizers, equipment movement hazards, and misdirected golf balls.   Injury may result as a result of exposure to the above if safety policies and practices are not properly followed at all times.

Machine/Equipment/Tools Used:

Kitchen equipment, pots and pans, utensils

Physical Requirements:

Must have the ability to:

• Read and write (English)
• Communicate verbally with staff members and/or customers
• Give and/or follow verbal and written instructions
• Supervise subordinates
• Visually inspect all work areas
• Operate equipment for several hours at a time
• Perform mathematical calculations involving fractions, decimals, and percentages
• Retrieve, read and interpret information from technical sources
• Stand, sit, walk, push, pull, lift, grasp, bend and kneel for up to 5 hours at a time
• Lift up to 100 lbs occasionally, 50 lbs frequently, and 20 lbs constantly