Responsible for ensuring the highest quality of culinary services for our Members and guests. They supports a la carte and private event food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events. The Cook also helps to ensure the safety of fellow Employee Partners.

• Maintains clean and safe work environment.
• Assists the Executive Chef/Chef de Cuisine with any task requested.

• Minimum 2-3 years prior experience as a line cook with fine dining experience
• Working knowledge of broiler, pantry and saute stations
• Diplomatic team player able to foster relationships with Members, Employee Partners and Guests
• Possesses a passion for exceeding Member expectations and a commitment to excellence
• Providing the highest quality Member and guest experience

(Internal Candidates should be ServSafe certified)