Columbia Country Club's culinary brigade is seeking a dinner line cook intent on working their way up the ranks. This position involves working in a from-scratch kitchen, including all desserts, ice creams, sauces, stocks, soups, meat and fish fabrication, charcuterie, and garde manger. A willingness to learn our membership's preferences is key to success in this role. Our seasonally evolving ala carte kitchen is responsible for breakfast, lunch, and dinner operations, creating farm to table, comfort and fine dining cuisine from one kitchen to serve several different restaurants.

The dinner ala carte cook prepares and stores food in accordance with club recipes and standards. Responsibilities include:

• Following the lead of the chef de cuisine on production and cooking methods.
• Willingness to work or learn multiple stations, including grill, sauté, griddle, fryer, and garde manger.
• Maintaining the core values of our club.

Columbia Country Club is seeking a polished professional who is motivated, energetic, and believes in excellence through uncompromising service in a caring and respectful manner.

Columbia Country Club, founded in 1898, is a private, member-owned club conveniently located inside the Beltway in idyllic Chevy Chase, Maryland. Columbia has earned a tremendous reputation, from its championship golf course that has hosted various tournaments, including the 1921 US Open and 2003 US Junior Amateur, to its first-class dining facilities and its unparalleled social fabric. The club enjoys a rich history, tradition, and heritage, with beautifully manicured grounds, world-class amenities, and an inviting staff.

As part of the culinary team, you will be responsible for:

• Managing the work schedule assigned week to week.
• Wearing appropriate clean and pressed uniform and name badge.
• Communicating any concerns regarding food, production processes, delivery problems, shortages, equipment problems, or personnel issues to the Chef de Cuisine or Executive Sous Chef.
• Preparing all required prep lists and foods and setting up the line with required ingredients.
• Notifying Chef de Cuisine of expected shortages and adding products to order list.
• Consistently maintaining standards of quality, cost, eye appeal, and flavor of foods.
• Ensuring food production is never delayed due to incomplete preparation.
• Demonstrating teamwork and professionalism.
• Participating in monthly safety training meetings and reporting unsafe conditions as soon as they are observed.
• Preparing and presenting food in accordance with established portions and presentation standards.
• Covering, dating, and neatly storing all leftover products that are reusable in appropriate areas.
• Cleansing according to cleaning lists and maintaining the highest sanitary standards.
• Assisting with other duties as assigned.

There are no supervisory duties assigned to this position. A high school diploma or general education degree (GED) or 1-year related experience and/or training is required. Knowledge of culinary terms, preparations, and techniques is essential. A Serv Safe Food Handlers' permit and a culinary technical school degree or certificate is preferred.

This position requires a varied schedule that includes evenings, nights, and weekends. The ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals is important, as well as the ability to write routine reports and correspondence. Effective communication with team members or employees of the organization is required. Mathematical skills for measuring ingredients are also essential.

This position requires standing for long periods and working around equipment that emits a good degree of heat. The ability to deal with problems involving a few concrete variables in standardized situations is necessary.

Compensation is commensurate with experience. This job description is intended to describe the general nature and work responsibilities for this position and is subject to change as deemed necessary by Columbia Country Club.

Contact Information:

Brandon Gross
Executive Chef
Columbia Country Club
7900 Connecticut Ave.
Chevy Chase, MD 20815
O: (301) 951-5025
F: (301) 951-5009
Email preferred: bgross@columbiacc.org
www.columbiacc.org

• Health, Dental, Vision Insurance.
• Uniforms.
• 401k.

• Culinary Degree or related ACF culinary apprenticeship preferred.
• Minimum of 1 year experience.
• Serv Safe Certified preferred.
• Clear, concise written and verbal communication skills.
• Strong culinary technical skills.
• Excellent safety and sanitation skills.
• Ability to lift and carry 75 pounds.