Job Description

Job Purpose:

This position requires you to work on the line, producing food that consistently complies with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures--either in the clubhouse kitchen or the main kitchen. You will assist with food preparation during off-peak periods and ensure that all safe food handling and safety policies are followed at all times. This role necessitates a firm grasp of cooking fine dining and lounge-style food, enabling you to assist the First Cook on the hot side or to produce food independently on the cold side. Clear communication with managers, kitchen staff, and servers in a non-confrontational manner is essential. Additionally, understanding food rotation and stocking and maintaining adequate food products at line stations is necessary to ensure a smooth service period.

Qualifications

A minimum of three years of cooking experience or an acceptable combination of related experience, education, and/or training is required. Working toward journeyman certification or obtaining a Red Seal would be advantageous. Must have or be able to obtain a food-safe certificate; a Serving It Right certificate would be an additional advantage.

Competencies

Demonstrates practical communication skills through balanced listening and speaking and by writing clearly and accurately to keep others informed. Demonstrates the ability to work as part of a team by being helpful, respectful, approachable, and team-oriented. Builds strong working relationships and a positive work environment; is responsible, honest, and loyal. Interacts with others tactfully, resolves conflicts appropriately and adapts to change. Demonstrates accountability through effective planning, punctual time management, cost consciousness, innovative thinking, adherence to instructions, appropriate appearance, compliance with team member policies and procedures, and a willingness to learn. Shows a strong commitment to guest focus by striving for high guest satisfaction, going out of the way to be helpful and pleasant, and making the experience as easy as possible for the guest rather than for oneself, the department, or the organization. Familiarity with the functions and promotions of the St. Eugene Golf Resort & Casino and knowledge of the surrounding area. Ability to accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products and prepare and portion food items before cooking. The skill to showcase creativity in food preparation and presentation. The skill to identify which kitchen equipment or tools are appropriate for specific tasks and the capability to use them safely.

Conditions of Employment

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Must be able to endure frequent bending, lifting, stooping, standing, and walking. Heavy lifting and carrying of objects are required. Employees should be prepared to work in indoor and outdoor environments with varying temperatures. Must be flexible to work both evening and morning shifts, as well as holidays and weekends.