Overview

At the direction of the Chef, the Cook is responsible for food preparation, organization, execution, sanitation, and production of food items for banquets, concessions, private party events, and other areas as needed. Responsible for completing daily and weekly cleaning and production assignments as required by the Executive Chef.

This role pays an hourly rate of $17.00-$20.00 and is tip eligible.

Benefits for part-time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until July 24, 2026.

Responsibilities

• Prep and organization of private parties, concessions, and banquet events.
• Preparation of and storage of all food items necessary to operation of station in adherence to ClubCorp quality standards.
• Maintain required quantity of items used by other staff of the kitchen, i.e., dressings, salsas, soups, etc.
• Communication with the Executive Chef or Sous Chef (as applicable) and/or documentation on any required order sheets when special products are needed, product levels are low, or there are problems with food quality or presentation.
• Consistent preparation (i.e., cooking techniques, etc.) and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines.
• Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Notify supervisor of member/guest complaints at the time they occur. 
• Interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises.
• 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.
• Multi-task and work at an efficient pace to keep up with business needs.
• Follow instructions well as directed.
• Responsible for maintaining good conduct and safe working habits in all areas, including the kitchen, and assuring that others are acting safely.
• Wearing a clean and neat uniform that follows your property's uniform standards daily.
  

Qualifications

• 2-3 years of kitchen experience as prep cook or line cook.
• Ability to communicate and follow instructions.
• Indoor environment, fast pace.
• Lifting/carrying/pushing/pulling heavy objects.
• Ability to work additional hours is required and may include weekends and/or holidays.