Cook III

DEPARTMENT: Kitchen                                              FLSA STATUS: Non-Exempt

JOB TITLE: Cook III                                                      SUPERVISES: None

REPORTS TO:  Sous Chefs and Demi Chefs

JOB SUMMARY: Cook III

This position is the next position up from prep cook/cook III. You will be responsible for setting up your station on time and being prepared for service. Here you will learn how to read restaurant event orders and or banquet event orders, learn proper cooking procedures and steps with all food preparation on the menus. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold food. Operate ovens, stoves, grills, salamanders, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

As a cook II you’ll be an important part of every meal we serve and each member’s experience in our restaurants. We take pride in our quality of food and clean effective kitchen. Our standards can only be maintained by great people like you who share our values and desire to do the very best job possible for our guest every day. Your role as a line cook is extremely important to our success. You will be trained in how to perform your job and craft. Your speed, consistency, and efficiency are imperative to the smooth operation of our kitchen and the satisfaction of our members. You will be responsible for high quality products and the necessary tools and equipment to complete your daily duties. Cook II performs other necessary duties as requested by the Sous Chef, or kitchen management and observes clubs’ safety rules and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.

• Keep in mind that the kitchen is a “TEAM” operation, the AM shift will prep for the PM shift and vice versa. Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.
• Must clean station at the end of each shift, this includes cleaning the workstation as well as removal of any trash accumulated during the shift. Employees should leave the station in an orderly fashion after sanitizing and removing soiled items. 
• Listens to lead cooks, demi chefs/kitchen supervisor, and sous chef without question or attitude. Always lead with yes and maintains a positive attitude.
• Works in a timely manner. Moving with purpose throughout the kitchen sets the example of showing a sense of urgency amongst his/her team members.
• Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of menu and abbreviation. Must possess skills to determine and prepare food to proper taste, seasoning, doneness, presentation, timing and product utilization.
• Make sure oncoming shift is in place and is aware of any outstanding orders. 
• Must be able to take directions from immediate supervisors. Prepares items assigned on daily production board. 
• Attends mandatory kitchen meetings.
• Understands and uses standardized recipe cards and production sheets. Produces correct amount of mise en place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible, ensuring that time and materials are not wasted. 
• Understands and follows sanitation practices. Properly cools and stores all foods. Cleans and sanitizes workstation and equipment. Keeps the station and coolers clean and neat not only during his/her shift, but for the oncoming shift as well. Clean spills immediately after they occur.
• Returns appropriately packaged unused food products, soiled food preparation utensils and other small-ware items to the proper storage areas.
• Checks in with immediate supervisor regarding any banquet assigned food production that needs to be completed. 
• Properly assembles all tools and utensils needed to accomplish job duties. Exhibit’s ability to prioritize work and ensure that immediate needs are met. 
• Understands and shows commitment to teamwork, knowing when to ask for and/or offer help to colleagues. 
• Submits daily requisitions to the respective departments before leaving for the day, even if not scheduled for the next shift.
• Maintains safety and security at workstations. Demonstrates proper knife, tool, and kitchen equipment handling skills. 
• Checks in with the respective Sous Chef at the beginning and at the end of each shift.
• Coordinates break time with respective Sous Chef. Break(s) must be taken in the designated break areas, which are the locker rooms or staff cafeteria.
• Accommodation for any reasonable special requests from club members.
• Pursues an active interest in culinary development beyond the scope of his/ her specific area of responsibility. Shows initiative to pursue continuing education courses in the culinary field.

JOB SPECIFIC RESPONSIBILITIES:

1. Must develop a complete knowledge of all pertinent common soups, starches, proteins, and sauces and the production thereof.
2. Prepares items as assigned by Demi and/or Sous Chef, or kitchen management production board.
3. Notifies Sous Chef, or kitchen management in advance of unexpected product shortages.
4. Carefully follow standard recipes when pre-preparing and preparing all items.
5. Responsible for the mise en place and preparation of daily kitchen station.
6. Responsible for setting up and maintaining the salt and pepper tray, including butter, tasting spoons, and olive oil.
7. Performs assigned daily duties which include breaking down the quick chill, cooking bacon, and setting up all necessary cooking utensils (spoons, ladles, wire whips, spatulas, etc.)
8. Prepares items as assigned by Sous Chef or Demi Chef (supervisor), or kitchen management production board.
9. Keeps mise en place in banquet walk-in cooler carts, and hot food prepared sauces / soups in the la carte walk-in cooler clean and always organized.
10. Make sure all items are wrapped, dated, labeled, and stored in proper fashion in the walk-in cooler.
11. Tastes all prepared items daily, bringing any concerns to the attention of the Sous Chef, or kitchen management.
12. Maintains safety and security in workstations and cleans workstation and equipment.
13. Check with appropriate kitchen management prior to throwing away food.

EDUCATIONAL / WORK EXPERIENCE REQUIREMENTS:

• Must be 18 years of age or older.
• Must have an educational / work history reference list available upon request.

WORKING HOURS:

• Will vary as per weekly schedule, due to business demands. Must be able to have flexible work schedule, including but not limited to club events and activities.

WORKING CONDITIONS:

• Will vary, working environment is not limited to hot, cold, wet, and / or humid.

SPECIAL REQUIREMENTS:

• Must have the knowledge of basic culinary fundamentals.
• Must have a working knowledge of sauces, stocks, dressings and butchering skills. 
• Must be able to communicate in and have a basic comprehension of the English language or be enrolled in classes to enhance the ability to communicate in and comprehend English. 
• You must be able to work a flexible schedule and/or overtime as needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• You should have an eye for detail.
• Must possess honesty and integrity.
• Must always be courteous and tactful towards club members, superiors, and co-workers.
• Must be innovative and look for areas that need improvement.
• Must always treat others with kindness and respect.
• You must perform other duties as required.
• Must conduct him/ herself in a professional manner when on shift.
• Must arrive in and maintain a professional appearance at work.
• Must have a dependable means of transportation to and from work.
• Must provide own knives and some specialty small tools, as required by job. 

DRESS CODE:

1. Clean pressed white chef coat uniforms.

2. A chef hat and apron must be always worn in the kitchen.

3. Side towels and aprons must be removed during restroom and break periods outside the kitchen.

4. Black kitchen pants preferred or checkered kitchen pants. No baggy styles.

5. Full foot leather closed back shoes with soles that are non-slip, non-scuffing, oil resistant and heels no higher than 1 ½ inches. 

6. Socks must be always worn and must be black. No ankle socks.

STANDARD PERSONAL HYGIENE AND APPEARANCE:

1. Hair – Must be clean, of natural shades and well maintained. The culinary standard does not include extremes in dying, styling or coloring. Hair length must be maintained above the top of the collar by means of cut, food grade hairnet or restraint. Students must always be clean shaven, and sideburns neatly trimmed no lower than the earlobe. Mustaches are permitted if neatly trimmed above the upper lip and corners of the mouth. 
2. Make-up – The appropriate use of make-up is to enhance natural features and create a fresh appearance and must be kept at a minimum. Conservative lipstick permitted.
3. Cologne/Perfume – The use of antiperspirant and/or deodorant is recommended. The use of strong, heavy scents and fragrances is unacceptable. 
4. Fingernails – Kept clean and trimmed to the end of the finger. No nail polish permitted.
5. Jewelry – The only facial jewelry permitted is a pair of stud earrings worn in the earlobe. Dangle or hoop earrings are not allowed. Wristwatches must be removed from wrists but may be secured on the jacket. One, a plain wedding band is allowed. Any other form of jewelry is unacceptable.
6. Keeps cuts, abrasions, and open sores covered. 
7. Use food safe rubber gloves when necessary.

PHYSICAL FUNCTIONS:

The physical demands and work environmental characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be provided to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee will be required to:

• Stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to 10 hours per day.
• Use hands to reach, finger, handle, or feel objects, tools and/or controls.
• Hear and speak sufficiently to communicate with members, guests, and co-workers.
• Read, possess distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. 
• Push, pull or lift up to 40 lbs.
• Be independently mobile throughout the Clubhouse.