LINE COOK 1

Position Summary:
The Cook 1 assists in preparing, cooking, and dispensing food; cleaning work areas and equipment; and receiving and storing supplies. The Cook I typically perform the basic tasks required to prepare, cook, bake, and dispense various food items. They also may oversee others performing duties such as slicing bread, weighing ingredients, cutting, and grinding meat, and cleaning and maintaining culinary utensils, equipment, and work areas.
Responsibilities:

• Assists others by performing the less responsible and less skilled tasks required in preparing, cooking, and serving soups, sauces, meats, eggs, dairy products, hot foods, sandwiches, vegetables, salads, salad dressing, fruits, pastries, desserts, breads, and beverages.
• Relieves the Cook II of routine operations including watching, turning, and stirring food and tending to steam kettles.
• Performs line work, as needed.
• Cleans and maintains culinary utensils and equipment and the working area with the assistance of helpers.
• Washes dishes and eating utensils; cleans tables; and maintains the cleanliness and stocking of food and other items in preparation areas, guest areas and workstations, as needed.
• Assists in serving and dispensing food products as assigned.
• Follows and re-enforces policies and procedures regarding the proper handling, sanitation, and dispensing of food and beverage products.

• Attends staff meetings.
• Other duties as assigned.

Supervisory Responsibilities:
None
Work Environment/Physical Demands:

• Position operates in a kitchen environment.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of the job.
• While performing duties of this job, the team member is regularly required to talk or hear, sit, or stand in stationary position for extended periods of time, lift, bend, walk, balance, kneel, or stoop as necessary.
• Frequently lift/move/push/pull up to 50lbs.
• Continuous repetitive motions.
• Work in hot, humid, or noisy environments.

Position Type/Expected Hours of Work:
This is a full-time position, 40+ hours/week, as job duties demand.
Requirements & Qualifications:

• Equivalent to no experience to three years of experience performing the duties of a Food Service Worker in assisting a cook in the preparation and cooking menu items.
• Food safety certification
• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Knowledge of methods and procedures used in the operations, cleaning, and care of utensils, equipment, and work areas.
• Ability to prepare and cook all food groups.

The job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required in this position. Duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice. Team Members will be required to adhere to other job-related duties as requested by their supervisor/manager (within guidelines and compliance with federal and state laws. All job requirements are subject to revision to reflect changes in the position requirements or to reasonably accommodate individuals with disabilities upon request. Continued employment remains on an "at-will" basis.
Wycliffe Golf & Country Club is an Equal Opportunity and E-Verify Employer and provides reasonable accommodation consistent with its legal obligations.
I acknowledge receipt of this job description and agree to familiarize myself with the duties and responsibilities of this position. I understand this document represents the current job duties and responsibilities and that the Club retains the right to change this job description as it deems advisable.