COOK

Job Title: Cook

Department: Kitchen

Reports to: Sous Chef, Chef de Cuisine and Executive chef

FLSA Classification: Non-exempt, Full-Time Seasonal

Supervises: No

Created / Updated: August 2025

POSITION OVERVIEW

Prepare items required for work station according to par sheets or instructions from Executive Chef, Sous Chef, and Chef de Cuisine. Also responsible for the cooking and proper doneness and seasoning of all items as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

- Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned.

- Carefully follows clubs standard recipes when pre-preparing and preparing all items.

- Properly assembles all tools and utensils needed to accomplish job duties.

- Prepares or assists in preparing employee meals.

- Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor.

- Uses food preparation equipment according to manufacturers instructions.

- Returns unused food products to proper storage areas.

- Uses safe and sanitary food handling procedures including those relating to personal hygiene.

- Maintains and cleans work station and equipment.

- Disposes of trash and food-preparation waste at the end of shift.

- Returns soiled food preparation utensils and other small wares to the proper areas.

- Makes recommendations for the maintenance, repair and upkeep of the saut area and equipment.

- Attends staff meetings and offers suggestions for improvements.

- Performs other appropriate tasks assigned by supervisor.

- Leadership – Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers

- Teamwork - Develop and promote teamwork and cooperation among co-workers

- Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Company.

- Other duties as assigned

Qualifications

QUALIFICATIONS

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

Education and/or Experience

- High School diploma or GED.

- At least 3 years related experience or training.

Required Technical / Other Skills and Abilities

- Sound knowledge of menu and skills to determine taste, doneness, presentation, timing
and product utilization.

- Knowledge of and ability to perform required role during emergency situations.

Required Licenses/Certifications

- Food safety certification.

PHYSICAL DEMANDS

The physical demands described on the attached Physical Demands of Position chart are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. See attached Physical Demands of the Position.

CONFIDENTIAL INFORMATION

This position has no access to confidential information

COMPANY FUNDS

This position has no access to company funds

PHYSICAL DEMANDS OF POSITION

Job Title:

Cook

Date:

8/20/2025

How many hours are worked per day?

10-15 hrs

When completing this form, look at the job from a typical/average workday perspective.

Percentage Time Designation

PHYSICAL ACTIVITY

Rarely

<1%

Occasionally 1-33%

Frequently 34-66%

Continuously 67-100%

Stand

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Walk

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Sit

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Use hands to finger, handle or feel

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Reach with hands and arms over shoulder

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Reach with hand and arms over head

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Climb or balance

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Stoop, kneel, crouch, or crawl

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Talk or hear

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Taste or smell

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i.e., Position requires standing 1/3 of the time.

Does this job require that weight be lifted or force be exerted? If so, how much and how often ?

Percentage Time Designation

WEIGHT

Rarely

<1%

Occasionally 1-33%

Frequently 34%-66%

Continuously 67%-100%

Up to 10 pounds

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Up to 25 pounds

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Up to 50 pounds

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Up to 100 pounds

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More than 100 pounds

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i.e., Position requires lifting 1/3 of the time up to 10 pounds.

Does this job have any special vision requirements? Check all that apply .

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Close Vision (clear vision at 20 inches or less)

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Distance vision (clear vision at 20 feet or more)

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Color vision (ability to identify and distinguish colors)

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Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point)

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Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)

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Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus)

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No special vision requirements

List specific job duties that require the physical demands selected above:

- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
stretch and twist or reach.

- Push, pull or lift up to 50 pounds.

- Continuous repetitive motions.

- Work in hot, humid and noisy environment.