Spokane
Job Description Summary We are mainly looking for Banquet Cooks, however all cooks do help other departments such as Deli & Restaurant. Cooks are responsible for the daily preparation of food items in the pantry, fry, sauté, broiler, banquet production kitchen and/or other stations or other areas of the kitchen. This is a part-time position but could turn into more hours especially during the holiday season if wanted. Essential Functions • Sets up stations according to Clubs Culinary Team guidelines, • Prepares all food items in a timely and sanitary manner, • Follows recipes, portion controls, and presentation specifications as set by the Club's Executive Chef, • Restocks all items as needed throughout shift for timely production, • Cleans, directs and maintains the stations in practicing good safety, sanitation, and organizational skills, • Has understanding and knowledge to properly use / maintain / clean all equipment in station & kitchen, • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, shelves, equipment and small tools and all food storage areas., • Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Sous Chef or Line Lead at any time, • Maintains a current Washington State Health Card and ensures that all health department standards of sanitation, cleanliness and food safety are maintained throughout all kitchen areas at all times., • Works with all standards of the Club safety guidelines on all operational equipment., • Free Parking, • Employee meal program where a company provided meal is usually offered for free., • Discounts on meals, personal training, lessons, childcare, and hotel., • 18 years or older, • High school diploma or equivalent, • Above average understanding of professional cooking and knife handling skills, • Above average degree and knowledge of safety, sanitation and food handling procedures, • Previous prep or line cook experience, • English language and professional communications skills are required, • Ability to take direction, • Ability to work in a team environment, • Ability to work calmly and effectively under pressure, • Must have problem solving abilities, be self-motivated, and organized, • Commitment to quality service, and food and beverage knowledge, • Ability to meet the physical demands listed below, • Have a valid and updated Health Card at all times, • This position will spend 90% of the time standing, • Occasional environmental exposures to cold, heat, and water, • The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly, • Must be able to speak, read and understand basic cooking directions, • Must be able to hear with 100% accuracy with correction