Job Details
Level
Experienced
Job Location
Newport Beach Country Club - Newport Beach, CA
Remote Type
N/A
Position Type
Full Time
Education Level
Undisclosed
Salary Range
$26.00
Travel Percentage
Undisclosed
Job Shift
Day
Job Category
Undisclosed
Description
We believe Newport Beach Country Club is a very special place - for our Members, and made better by our Team Members (employees). We want to work with fun, passionate, hospitality driven people who genuinely care about others.
At Newport Beach Country Club our culture (made up of our purpose, vision and 3 M's) is our operating philosophy.
Our purpose is to enhance relationships and enrich lives through shared personal experiences and connections.
Our vision is to be the standard for the next generation of Club, where relationships elevate experiences and where tradition meets the future.
Our 3 M's are Members First, Model Operations and Make Improvements.
- Members First - The members are our top priority and we anticipate their needs because we make every effort to build a rapport with our members to get to know them.
- Make Improvements - We take initiative to make things better. Status quo hold us back- we are empowered to refine.
- Model Operations - We present and maintain the club facilities in "like new" condition. We always look our best and provide exemplary service.
Are you someone who genuinely cares about people and enjoys building relationships with them? Do you find yourself looking for ways to make things better? Are you frequently trying to make other people smile? Do you want to work at a place where culture matters? Do you want to be the best?
If you are ready to be the STANDARD, please continue reading.
Seeking a lead Banquet Cook to join our innovative culinary team! They will lead and assist us with ensuring the kitchen runs smoothly. If you are comfortable working in a fast-paced work environment, we like to meet you!
Provides preparation and gives limited direction to the execution of Banquets area to ensure the highest level of food service and quality on a consistent basis.
Duties & Responsibilities, including but not limited to:
- Prepare foods such as salads, soups, sauces, meats, starches, vegetables according to prescribed recipes and guidelines.
- Maintains detailed knowledge of all menus, recipes, stations, food quality standards and regulations.
- Complies with accuracy of portion sizes, quality standards, departmental policies and procedures, and accurately follows recipes.
- Assists the Chef with directing cooks in ensuring food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
- Ensures all food is stored in proper containers and at proper storage and holding temperatures.
- Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
- Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked.
- Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
- Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
- Assists the chef in covering breaks for fellow cooks during the shift.
- Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
- Maintains work area in clean, safe and organized manner.
- Three to four years prior restaurant experience required. Culinary degree or training desired.
- Must be able to cook fish, cook to desired meat temperatures, and sauté.
- Possess in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
- Must demonstrate positive attitude and professional demeanor.
- Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
- Ability to apply common sense understanding to carry out detailed written or oral instructions.
- Ability to read and interpret documents such as BEO's, recipes, safety rules, operating and maintenance instructions, and procedure manuals. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests. Attend any BEO or departmental meeting if asked by the chef. Bi-lingual English/Spanish helpful.
- Work schedules will include working on holidays, weekends and alternate shifts.
- Must have a valid current Food Handlers Card/ServSAFE or willingness and ability to obtain one within 30 days of employment.
- Must know and follow all applicable health standards.
- Must maintain a clean appearance and professional demeanor.
- Shift times are subject to change at any time, based on Department's needs. Applicants must be able to provide flexible availability and can be scheduled for various shift times as needed by the Department Manager.
