COOK l

Position

Cook I role at Houston Country Club

Kitchen

Non-Exempt

Cook I

Sous Chefs and Demi Chefs

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 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.

• Set up station on time and be prepared for service.
• Read restaurant event orders and banquet event orders.
• Learn proper cooking procedures and steps with all food preparation on the menus.
• Prepare ingredients: portion, chop, and store 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 the 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.
• Work as part of a team; the AM shift prep for the PM shift and vice versa.
• Assist in preparing other food products in any other area of the kitchen as directed by immediate supervisor.
• Keep station clean at end of each shift, sanitizing and removing soiled items.
• Listen to lead cooks, demi chefs/kitchen supervisor, and sous chef without question or attitude, keeping a positive attitude.
• Work in a timely manner, moving with purpose throughout the kitchen to set an example of urgency.
• Possess technical skills needed to fulfill required duties, including sound knowledge of menu, abbreviations, taste, seasoning, doneness, presentation, timing, and product utilization.
• Ensure on‑coming shift is in place and aware of any outstanding orders.
• Take directions from immediate supervisors and prepare items assigned on daily production board.
• Attend mandatory kitchen meetings.
• Use standardized recipe cards and production sheets, producing correct amount of mise‑en‑place with minimal waste.
• Follow sanitation practices, properly cool and store all foods, clean and sanitize workstation and equipment, keep stations and coolers clean for and after shifts, and clean spills immediately.
• Return appropriately packaged unused food products, soiled utensils and other small‑ware to proper storage.
• Check in with immediate supervisor regarding banquet assigned food production that needs completion.
• Properly assemble all tools and utensils needed for duties, prioritizing work to meet immediate needs.
• Show commitment to teamwork, offering help to colleagues.
• Submit daily requisitions to respective departments before leaving, even if not scheduled for next shift.
• Maintain safety and security at workstations; demonstrate proper knife, tool, and equipment handling skills.
• Check in with respective Sous Chef at start and end of each shift, coordinate break time, and take breaks in designated break areas.
• Accommodate reasonable special requests from club members.
• Pursue active interest in culinary development beyond specific responsibilities and pursue continuing education courses.

• 18 years of age or older.
• Educational or work history reference list available upon request.

• Vary as per weekly schedule,…