Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list

Responsibilities, Essential Functions, Relationships and Operational Expectation:

• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.
• Coordinates and times orders with other kitchen operations
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.
• Ability to prepare and/or serve foods and beverages and supervise employees.
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Provides food and beverage service according to club’s standards.
• Maintains cleanliness of production and service equipment and of production, storeroom, service and other areas.
• Assists with the production and service of food and beverage products, as necessary.
• Suggests menu additions based on member and guest requests.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Personally works in any station as assigned by the Executive and Sous Chef.

Reporting Structure and Exempt Hours:

• Reports Directly to: Sous Chef
• Directly Supervises: N/A
• Full-time position that works 30-40 hours per week on average. These hours may increase or decrease at times to accommodate business fluctuations, no specified days are detailed.
• Considered to be qualified for Full-time benefits.
• Must be able to work holidays and weekends.
• Job Requirements or Work Experience:

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• High School diploma or GED.
• A minimum of two years of experience in kitchen preparation and cooking
• Food safety certification

Physical Requirements:

Must be able to stand for more than eight (8) hours at one time and for consecutive work days; this should occur 85% of the time on an average day.

Must be able to lift, push or pull over one hundred (100) pounds.

Will be expected to work on a level floor 80% of the time with the exception of certain events or during the preparation of events and will be expected to work 20% of the time with the use of stairs/steps, some unleveled terrain and obstacles on floor causing an obstruction to level walking.

All measures will be taken to adhere to the Occupational Safety and Health Administration of the United States Department of Labor. All Oklahoma rules are the same regulations followed by Federal OSHA.

Job Types: Full-time, Part-time