POSITION DESCRIPTION SUMMARY

Responsible for set-up, food preparation, organization, sanitation, and production of food and beverage items, as well as closing and storage for individual workstation. Responsible for completing all daily and weekly cleaning assignments. Must be able to work successfully as part of a team.

ESSENTIAL FUNCTIONS AND ACCOUNTABILITIES

1. Responsible for set-up and executing of daily par/prep and organization of individual daily workstation.

2. Preparation of and storage of all food items necessary to operation of station in adherence with Club quality standards.

3. Communicate with Exec Chef and Sous Chef when special products are needed or having problems with food quality or presentation.

4. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Chef which are produced within ClubCorp's quality standards guidelines.

5. Maintaining proper cooking techniques for station items as designated by Chef(s).

6. Creative garnishing of all plates at every meal.

7. Upkeep of items used by others, such as condiments, dressings, salsas, soups, etc.

8. Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.

9. Assist fellow Employees, Members and guests to ensure delivery of proper service without being directed. Be aware of team members and the environment and participate as a member of the team.

10. Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.

OTHER ACCOUNTABILITIES

1. Because of the fluctuating demands of the Club's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other Employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

2. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

3. Be able to multi-task and work at an efficient pace to keep up with business needs.

4. Be able to follow instructions well as directed.

5. Follow all F&B department, club and corporate guidelines and policies as instructed by supervisor, policies and manuals.

6. Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely.

7. Attendance at daily line-up and participating as requested.

8. Wearing a CLEAN and neat uniform that follows Club uniform standards daily.

REPORTING RELATIONSHIPS

1. Reports Directly To: Executive Chef

2. Also Works For: Sous Chefs, F&B Director, Private Events Director

3. Other Positions Reporting To This Supervisor: other kitchen personnel

Job Types: Full-time, Part-time

Pay: $12.00 - $16.00 per hour

Benefits:

401(k)
Dental insurance
Disability insurance
Employee discount
Flexible schedule
Health insurance
Paid sick time
Paid time off
Referral program
Vision insurance

Experience level:

1 year

Restaurant type:

Casual dining restaurant
Fine dining restaurant

Shift:

Day shift
Evening shift
Night shift

Weekly day range:

Monday to Friday
Weekends as needed

Work Location: In person

Fawn Lake Country Club

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