Cook

Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food for consumption, and measuring and mixing ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers. Cooks will be performing daily opening and closing duties and will be responsible that ala carte service and or event is ready for members in timely fashion. Must ensure high standards of cleanliness, sanitation and hygiene in work area, including detailed station cleaning on daily basis and deep cleaning of the work station and work area on bi weekly basis, using brushes, sponges, and general degreasers. Cooks must be able to carry heavy items on daily basis following safety procedures and must be able to stand on their feet for longer periods, up to 10 hours. Schedule: 35 hours per week. Open 7 days a week. Work schedule may vary and can include evening and weekend hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am – 1:00pm, 10:00am – 5:00pm, or 4:00pm – 11:00pm. Shift hours may vary. Please see attached job description for additional information.