Job Details
Columbia Country Club
Chevy Chase, MD
**Position Title:** Main Kitchen Banquet Cook **Department:** Culinary
**Reports To:** Kitchen Supervisor, Executive Sous Chef, Executive Chef
**Summary**
The Banquet Cook reports to and is under the direction of the Main Kitchen Supervisor with oversight from the Executive Sous Chef and Executive Chef. S/he in this position will be held responsible for the set-up and cooking of breakfast and lunch hot line items in a professional manner. S/he must consistently communicate with other kitchen staff personnel and the Lower Kitchen Expeditor as to items needed, timeliness of food and any other issues that may arise.
**Essential Duties and Responsibilities**
* Complies with the club's policies and procedures as established in the employee handbook.
* Completes all opening and closing side work as assigned and / or scheduled for a given shift.
* Prepare any elements needed for service, such as salad dressing, sauces, sandwiches or spreads. S/he will follow the restaurant recipes when preparing these menu items.
* Wash, peel, dice and chop foods according to Chef's requirements.
* Assist in the plating of dishes coming from the kitchen to be served for breakfast, lunch and dinner service.
* Helps in reusing product and items to avoid waste.
* Responsible for the set-up and breakdown of their station, as well as making sure items are returned to where they came from.
* Prepares all specials and is creative in the presentation of plates under the direction of the Kitchen Expeditor.
* Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.
* Have high quality standards for production and service.
* Must be able to work productively with little supervision.
* Cleans and sanitizes work station and equipment.
* The Banquet Cook must work in conjunction with the other scheduled cooks to ensure members and their guests' food is prepared and ready to be served in an orderly fashion.
* Must pay close attention to detail and work well in pressure situations.
* Consistently follows all sanitation-related requirements, including those related to personal hygiene.
* Immediately report all suspicious occurrences and hazardous conditions to their direct supervisor.
* Possesses a professional behavior and appearance at all times.
* Held responsible for working all major club events to include Mother's Day, Easter, Club Fireworks Event, Thanksgiving and Christmas.
* Completes other appropriate work assignments as requested by the Kitchen Manager, Sous or Executive Chef.
**Position Qualifications and Functional Skills**
To perform this job successfully, an individual must be able to perform each essential duty satisfactory. Furthermore, he / she should possess the following personal and professional characteristics:
* Must be 18 years of age
* Must have good communication skills including understanding and speaking English
* Must be detail oriented, organized and efficient.
* Must have basic knowledge of production and kitchen operations to include the proper use and cleaning of relevant kitchen equipment, supplies and machinery.
* The individual in this position will be required to fulfill the physical demands of the position. S/he will often be standing on their feet for the duration of the shift, sometimes lasting up to eight hours.
* 2+ years' experience required. County Club familiarity preferred, but not required. There is an expectation for you to develop your knowledge of overall Food & Beverage Operations as an employee of CCC.
**Job Category** Permanent, Part-Time, Non-Exempt
Location (city, state or zip code) You must select a location. Education status You must select an education status answer. Seeking for You must select a seeking status answer.