Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques, and recipes along with the HAACP and food safety sanitation requirements.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Primary Job Functions:

• Food Handling, Preparation and Presentation:
  • Carefully follow standard recipes while preparing assigned food items for service.
  • Collect food and beverage products and small wares required for food preparation.
  • Assist in plating food items for service.
  • Handle leftover food items, as necessary and/or directed.
• Sanitation and Safety:
  • Operate food production equipment according to manufacturers’ instructions.
  • Consistently use safe and sanitary food handling practices, including HAACP guidelines.
  • Clean banquet preparation and serving equipment, work station areas, and kitchen as needed.
  • Return soiled food preparation utensils and small wares to the proper areas.
  • Ensure proper safety and sanitation to ensure food and safety compliance.
  • Conduct daily walk-throughs of the kitchen to ensure a clean, organized, safe, and well-maintained facility.
  • Promote the company’s safety goals and actively work towards ensuring a safe working environment.
• Communication & Relationships:
  • Effectively and professionally interact and communicate with management, other Associates, and vendors.
  • Promote harmonious relations among staff, vendors, and the community at-large.
  • Communicate timely and follow up, as appropriate.
  • Participate actively in required events, programs, meetings, and trainings.
  • Represent the club in a professional manner through image, dress, communication, and immediate follow-through and response.
• Corporate Goals & Objectives:
  • Ensure compliance with company policies and procedures.
  • Uphold the TBCC mission and club brand in all aspects of kitchen operations.
  • Actively further corporate objectives and continuously support improvement and positive change.
  • Make professional development a consistent priority.

Other Job Functions: Flexibility in work schedule, as job may require day and evening shifts, weekends, and holidays.

• Flexible work schedule including day and evening shifts, weekends, and holidays.

• Experience in food handling, preparation, and presentation.
• Knowledge of HAACP and food safety sanitation requirements.
• Ability to operate food production equipment safely.
• Strong communication and interpersonal skills.
• Willingness to participate in required events and trainings.