EDC Tanglewood(Ssm) - Cook Closing Date: Open Until Filled

This position is responsible for planning, preparing, and cooking food items to ensure the highest quality service and experience for customers. Work is performed under the general supervision of the Club House Manager and is subject to review through inspection, communication, and by the reaction and comments of those who use the facilities of the golf course.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Works and prepares food for special events and tournaments as needed.

• Follows recipes, including measuring, weighing, and mixing ingredients.

• Responsible for plate presentation of final dishes including garnishments.

• Frequently check the quality and freshness of food products.

• Maintain a clean and safe work area, including handling utensils, equipment, and dishes.

• Monitor and replenish workstation inventory levels as necessary.

• Appropriately prep workstation with required ingredients and equipment.

• Ensure proper food handling, sanitation, and food storage procedures are adhered to.

• Ensures correctness of the temperature of both equipment and food based on SERV Safe food preparation and cooking standards.

• Follows strict adherence to food standards while completing recipes and presentation specifications.

• Operates standard kitchen equipment safely and efficiently.

• Cleans, sanitizes, and maintains food station areas, equipment, and utensils while practicing good food safety and sanitation.

• Responsible for proper food rotation in the walk-in fridge and refrigerated prep area.

• Execute opening and closing procedures in the kitchen.

• Adheres to all sanitization and food production codes.

ADDITIONAL RESPONSIBILITIES: (includes, but is not limited to, the following)

• All job-related duties as assigned.

CONTACTS:

Immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, executives, Board of Directors, customers, and outside vendor/service providers.

PHYSICAL REQUIREMENTS:

Physical factors include constant standing, walking, reaching, hearing, smell, and near/midrange/far vision, depth perception, color/field of vision. Frequent lifting and moving of objects weighing up to 50 lbs. Ability to work outdoors with exposure to varying weather conditions. Working conditions include constant exposure to noise. Potential hazards include working with chemicals, infectious exposure, client contact; frequent computer use, and equipment use.

REQUIREMENTS:

Education: High School Diploma or equivalent required.

Experience: Minimum of two years of food operations experience required. Education or training in the food service industry and food preparation experience preferred.

Certification/License:

Must successfully complete the SERV Safe Food Certification program upon hire. Must maintain good moral character standing. Will be required to complete and pass pre-employment drug testing.

Knowledge, Skills, and Abilities:

Knowledge of Public Health Regulations is required. Knowledge of local, state, and federal liquor laws is required. Skills in the safe and proper operation of a kitchen, including keeping floors dry and safe are a must. Must be able to work independently. Must be able to deal effectively with the public. Must be able to prioritize work duties to accommodate the facility. Must be flexible and available to work various shifts, including nights, weekends, and holidays. Must have excellent communication skills and be able to communicate clearly in person, in writing, by telephone, and by email. Must be able to promote good public relations in a cooperative, productive working environment. Must be able to respond to difficult and stressful situations in an efficient, effective, and positive manner. Must be able to analyze situations and adopt effective courses of action. Native American preferred.

Sault Tribe https://saulttribe.hirecentric.com