Culinary - Seasonal Line Cook

The Westchester Country Club, built in 1922 is currently a Platinum Club and ranked 12th in the country out of 4000 private Clubs. It is a sportsman paradise with two 18-hole Golf courses and a 9 hole Executive course, with 75 Hotel rooms, Luxury Suites, and 52 Luxury Apartments, several fine dining outlets and an extensive Banquet operation, including a beautiful Beach Club, state of the art Squash and Tennis facilities, home of the world renowned PGA Classic for over 40 years and hosting the Senior Players Championship in 2011. The Club is known worldwide and in the USA for its food program and Golf.

Westchester Country Club is conveniently located 30 miles North of New York City! Join our diverse and talented team today!

REPORTS TO: Outlet Sous Chef, Outlet Chef, Executive Sous Chef and Executive Chef

COMPENSATION: Non-exempt Hourly compensation (overtime eligible)

POSITION OBJECTIVES:

Our Cooks – three skill levels

Cook 3s / Skill level 3 are expected to have at least 1 year of culinary experience or may be attending culinary school. Our Cook 3s are in learning roles and are expected to learn to produce from scratch, while improving Knife skills and are expected to quickly pick up speed and efficiency.

Cook 3s perform duties closely instructed by the cook 1, and will take direction and training from Cook 2’s.  They will be expected to perform recipes as instructed and will be provided with demonstrations as necessary.  With minimal supervision, Cook 3s may gradually take on the responsibility of an entire station. 

A Cook 2 / Skill level 2 is a culinary school graduate with some culinary experience or someone with 3 years experience in a similar establishment. 

Participating in the routine preparation, cooking and serving of food, a cook 2 will follow recipes and ensure foods are properly seasoned with moderate supervision.  A cook 2 is expected to master the tasks of a cook 3 and commis or apprentice.  A cook 2 will understand workflow, be able to work service in our outlets and have a thorough understanding of sanitation and quality controls. 

A Cook 1 /Skill level 1 is required to have more than 5 years industry experience or a degree from a recognized Culinary college and 2 years experience not including externship or internship

Requiring minimal supervision, a cook 1 will complete most all culinary tasks and instruct lower level cooks of how to complete their work.  A cook 1 is responsible for all of the tasks of a cook 2 and 3.   A cook 1 will assist the Chef or Sous Chef with menus, planning, coordination and other tasks as required.  A Cook 1 is considered a supervisor in training and will be involved in recipe development and creation of specials.  A cook 1 will be assigned as necessary throughout the operation.

Compensation levels will be determined based on demonstrated skills, abilities and experience in the industry. 

SUMMARY REQUIREMENTS:

To perform this job successfully, an individual must be able to execute each essential job function satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and/or satisfy the productivity, performance or qualification standards for the position.

ESSENTIAL JOB FUNCTIONS

Carefully follow standard recipes while preparing assigned items for food service.

Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet

Handle line assignments as scheduled (station prep and station service)

Mise en place

Check condition of equipment; obtain necessary utensils, tools and supplies

Handles leftover food items as instructed by the Chef.

Returns soiled food preparation utensils and small ware items to the proper areas.

Cleans assigned work station areas.

Consistently uses safe and sanitary food handling practices according to Local Health and State Laws.

Any other task as defined by supervisor

The above list of essential job functions describes the general nature and level of work being performed in this job.  It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.

PERFORMANCE EXPECTATIONS

Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission statement)

Carry out all reasonable requests made by the Outlet Sous Chef, Outlet Chef, Executive Sous Chef or the Executive Chef in a professional and timely fashion.

Work schedule:  flexible, up to 60 hours a week, including weekends, nights, early AM shifts and holidays.

Employee is expected to act professionally at all times

Precision and efficiency are a must

JOB QUALIFICATION STANDARDS

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position.

Education & Experience Requirements (in addition to requirements listed at the top of the job description):

Up to date Food Handlers / Sanitation license, preferred, with clear understanding and commitment to impeccable Sanitation practices.

Desire to continue growth and knowledge.

Knowledge and Skill Requirements/Specialized Courses and/or Training:

Must be well versed in culinary terms.

Thorough understanding of proper cooking methods.

Clear understanding of knife work.

Able to read labels and understand HACCP and MSDS material training guidelines

Language and Communication Skills:

Must be able to communicate & interact professionally with members & employees in the English language.

Ability to communicate in Spanish – a plus

Physical, sensory and motor demands:

Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action)

Frequent Standing for extended periods of time.

Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet or station set ups).

Regular Lifting up to 50 Lbs.

Must possess good physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely.