Job Summary: The Breakfast cook will oversee the preparation and production of all breakfast menu items. Also, will assist with various areas in the main kitchen as needed.  

Reports to: Executive Chef

Schedule: Monday-Friday 6am-2pm (occasional Saturdays as required)                                                              

Responsibilities

• Set up and run an efficient station, which can service all menu items on the breakfast menu.
• Prepare all items on the ala carte menu, whilst adhering to quality and presentation standards
• Work and complete the daily preparation list while following all set recipes and specification sheets.
• Coordinate with waiters and restaurant managers, to ensure open lines of communication
• Stock and maintain a mise en place station, which is both prepped and sanitary, that the ingredients are both fresh and dated, and labeled.
• Order necessary items through a Sous chef, required for the station.
• Prepare the AM breakfast station for the day and the next day.
• Review and compile a thorough preparation list after analyzing banquet event orders.
• Assist with banquet parties, vegetable, and starch prep; work all stations of the kitchen, especially during periods of high business volume.
• Ensure that areas of the cook workstation are safe and hazard-free and report any safety issues to a supervisor.
• Date and label all items placed in the relevant refrigerators and ensure there is a constant flow, to store stock.
• Adhere to the Club’s grooming policy and maintain a clean, well-groomed appearance.
• The ability to work quickly and with focus, especially during peak time.
• All other duties as assigned by the management team.

Requirements

• At least 1-2 years’ experience as a breakfast cook is required; hospitality experience is preferred.
• Must be able to read and write English is required.
• Basic math and unit measurement skills required
• Approachable, friendly, and self-motivator with strong attention to detail and follow through.
• Ability to professionally communicate with members/guests, line staff, and co-managers.

Physical Demands

• Must be able to stand for the duration of the shift up to 10 hours.
• Must be able to work at least 5 days a week and occasionally Saturdays if required.
• Must be able to lift, carry, push, and pull up to 50lbs.
• The employee is regularly required to stand, walk, use hands to finger, handle, or feel objects or tools, reach with hands and arms, balance, stoop or crouch, taste, and smell.
• Must be able to work in a loud environment.
• Must have the ability to operate kitchen appliances with hands.