Position:  Breakfast Cook
Location:  Geneva National Golf Club, WI
Job Id:  215
# of Openings:  2

Clubhouse Breakfast Cook, Seasonal
Primary responsibilities include, but are not limited to, the following:
•    Sets up, maintains, breaks down and cleans prep cook workstation.
•    Prepares all required items.
•    Sets up service units with needed items.
•    Serves items in accordance with established portion and presentation standards.
•    Notifies Chef in advance of expected shortages.
•    Ensures that assigned workstation and equipment are clean and sanitary.
•    Assists the Sous Chef in maintaining security and safety in work areas.
•    Maintains neat professional appearance and observes personal cleanliness rules at all times.
•    Requisitions supplies needed to produce items on the menus.
•    Adheres to state and local health and safety regulations.
•    Covers, dates and properly stores all leftover products that are re-usable.
•    Assists with other duties as assigned by the Sous Chef.
•    Maintains the highest sanitary standards.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of the time performing each function to be solely determined by the director based upon departmental and hotel needs.
•    Follow the standardized specifications and recipes to ensure quality and consistency
•    Adjust food production according to business needs to avoid overproduction and waste
•    Be familiar and follow all security procedures throughout the culinary department
•    Must be aware and diligent regarding food cost, labor cost and energy costs
•    Maintain equipment in proper working order.  
•    Establish and maintain a good working relationship with the executive chef and other culinary staff
•    High School or Equivalent 
•    1-2 years cooking experience preferably in a resort.

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