Seasonal Snack Bar Cook at Washington Golf & Country Club

Arlington, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

17.0

Posted On

28 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Support, Inventory Management, Oversight, Sanitation Practices, Compliance, Portion Control, Cooking Methods, Quality Standards, Stocking, Presentation, Timely Production, Menu Education, Cleaning, Multi-tasking, Rapport Building

Industry

Food and Beverage Services

Description

Description Founded in 1894, The Washington Golf & Country Club (WGCC) is one of the nation's most distinguished private clubs, celebrated for its traditiion of excellence, refined atmosphere, and outstanding member service. With panoramic views of the D.C. skyline and a legacy of hospitality spanning more than a century, WGCC offers an extraordinary member and guest experience- and we're looking for a Seasonal Snack Bar Cook to join our team for the upcoming Summer season! Responsibilities: Lead the all the cooks (grill cooks, fish cooks, vegetable cooks, fryer cooks, meat cooks, and garde manger cooks). Support the Executive chef and the Sous chefs. Assist the Sous chefs with daily specials and other projects. Check all proteins inventory. Responsible for overseeing all the station and filling in when necessary. Helping other cooks to clean the line. Creates and maintains a sound working relationship with all preparation personnel. Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees. Reports to the Executive Chef and Sous Chefs any maintenance or repairs needed. Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations. Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at your stations to assure a smooth service period. Response to maintain a clean and sanitary your work station area including tables, shelves, and equipments. Know and complies consistently with our standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures. Complies with departmental policies as well as restaurant rules and regulations and policies set forth in the Employee Handbook and Management. Should provide "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. Maintain a high level of cleanliness in the kitchen facilities. It is the your responsibilities to assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. Function may change based on daily need. Full and Part-time Seasonal Hours available Pay Rate: $17.00 per hour Requirements Previous cooking experience in restaurant and/or culinary experience in a high-volume, full-service restaurant. Food handler certification Trained in knife skills and basic kitchen equipment. Ability to multi task under pressure and the ability to establish a positive rapport with many types of personalities. Physical Demands and Work Environment Must be able to sit, stand, walk, squat, reach, bend, stoop, twist, climb, clean, and lift up to 20 pounds Must be able to dial, collate, file, open/close, sort, fold/unfold and insert/remove Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases Must be able to work in close proximity to moving machinery Independent mobility Must be able to handle seasonal temperatures

Responsibilities

This role involves leading all kitchen cooks, supporting executive and sous chefs with daily specials, and overseeing all stations while filling in when necessary. Responsibilities also include enforcing proper sanitation practices, maintaining food quality and presentation, and ensuring timely food production.