Cook​/Bistro Attendant

Catering Cook/Bistro Attendant FT

Department:
Food & Beverage / Catering

Reports To:

Club Director

Rate: $25-$28 HR. + Gratuities

Schedule:

Monday – Friday/Occasional Weekend Hours to be determined

The Catering Cook / Bistro Attendant is a dual-role position responsible for both food preparation and culinary execution as well as front‑of‑house counter service during non‑cook related time periods and daily counter service. This position ensures high standards of food quality, presentation, sanitation, and guest service while supporting smooth catering operations from prep through event execution.

• Prepare, cook, and assemble catered menu items according to recipes, standards, and event specifications
• Assist with menu execution for buffets, plated events, receptions, and grab‑and‑go catering
• Maintain consistency in food quality, taste, and presentation
• Support event setup, breakdown, and replenishment of food stations
• Follow proper food handling, storage, and sanitation procedures (HACCP)
• Assist with inventory control, food rotation, and waste reduction
• Maintain cleanliness of kitchen, prep areas, and equipment

• Provide friendly, professional counter service to members, guests, or clients
• Take and prepare food and beverage orders including Alcoholic and Barista orders
• Serve food accurately, attractively and efficiently while maintaining portion control
• Answer guest questions regarding menu items, ingredients, and dietary restrictions
• Handle POS transactions, and credit card payments as assigned
• Maintain clean, organized, and well‑stocked counter and service areas
• Communicate guest feedback or special requests to kitchen leadership

• Work collaboratively with other staff, servers, and event staff to ensure seamless service
• Assist with off‑site catering events as needed
• Follow event timelines and service standards
• Adhere to company policies, safety regulations, and grooming standards

• Previous experience in food service, catering, FOH or kitchen operations
• Basic culinary skills and understanding of food preparation techniques
• Strong customer service and communication skills
• Ability to work in a fast‑paced environment and stand for extended periods
• Knowledge of food safety and sanitation standards
• Serv‑Safe or Food Handler Certification, MAST Certification
• Flexible availability, including evenings, weekends, and holidays

• Formal kitchen and front of house training
• Bartending experience is beneficial
• Experience in catering, banquets, or private club environments
• POS system experience

• Ability to stand, walk, and lift up to 40–50 lbs
• Manual dexterity to handle kitchen tools and service equipment
• Ability to work in hot, cold, and high‑volume kitchen environments

• Kitchen, catering prep areas, and event spaces
• Indoor and occasional outdoor event settings

• Culinary execution
• Guest service excellence
• Time management
• Attention to detail
• Team collaboration
• Cleanliness and organization