Line Cook

GENERAL SUMMARY

Under the direction of the Chef, the Cook is responsible for the preparation of food for banquets and the Café using advanced presentation, cooking elements, techniques and recipes along with the HAACP and food safety sanitation requirements.

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”.

Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete’s Promise:

• Respect The Past
• Accept Responsibility
• Pay it Forward

It’s who we are when we step into our full power.

• Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace.
• Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!
• Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll‑up‑your‑sleeves kind of crew. Know it’s never about one person–we are a part of a powerful team.
• One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.
• Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.

• Service Forward
• Ruthlessly Consistent
• Do the Right Thing

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

• Carefully follow standard recipes while preparing assigned food items for service
• Collects food and beverage products and small wares required for food preparation
• Assists in plating food items for service
• Handles leftover food items, as necessary and/or directed

• Operates food production equipment according to manufacturers' instructions
• Consistently uses safe and sanitary food handling practices, including HAACP guidelines
• Cleans banquet preparation and serving equipment, work station areas and kitchen, as needed
• Returns soiled food preparation utensils and small wares to the proper areas
• Ensure proper safety and sanitation to ensure food and safety compliance
• Daily walk throughs of kitchen to ensure a clean, organized, safe and well‑maintained facility
• Promote the company's safety goals and actively work towards ensuring a safe working environment

• Effectively and professionally interacts and communicates with management, other Associates, and vendors.
• Promote harmonious relations among staff, vendors, and the community at‑large.
• Communicate timely and follow up, as appropriate.
• Active participation in required events, required programs, required meetings and required trainings.
• Represent the club in a professional manner through image, dress, communication, and immediate follow through and response

• Ensure compliance with company policies and procedures
• Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations
• Actively further corporate objectives and continuously support improvement and positive change, which may include participating on corporate designated committees to improve the company and business operations
• Make professional development a consistent priority

• Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays

MINIMUM QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each primary 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.

• Cooking – Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills required
• Policies – Knowledge of company…