Capitol Hill Club pride itself on the culinary creations served from our kitchen and is looking for a part-time experienced and passionate cook to help support our team. The ideal candidate has previous experience in hotel, or fine dining enjoys working in a busy restaurant environment, and can take direction well and multi-task effectively. If you have restaurant industry experience and a passion for food prep and strong customer service, please submit your resume today!

The core responsibility of the full-time Cook prepares, season, and cook's soups, meats, vegetables, and other food items for guest consumption in accordance with the Banquet BEOs and A la Carte. This culinarian can perform line duties in the Cold Kitchen/Line and Hot Kitchen/Line which enables this person to perform in all aspects in the Kitchen to include both Banquet and A la Carte dining, as a result of business needs.

The Capitol Hill Club has the following schedules to fulfill:

Ideal for candidates with full-time positions and would like to make extra money on the side. Perfect for students too!

Position / Hours

· Monday to Thursday Shifts includes mornings and evenings



Next steps:

· If the position above excites you, apply today!

Related Titles: Prep Cook; Cook; Line Prep Cook

Reports to: Executive Chef or Sous Chef on Duty

Supervises: No supervisory duties are included in this position.

Classification:

Education and/or Experience

High School diploma or GED.
Successful completion of a two-year course at culinary school.
A minimum of two years of experience in kitchen preparation and cooking.
Job Knowledge, Core Competencies, and Expectations

Prepares menu items as needed for member or guest service.
Follows all state and local health and food safety regulations.
Follows all safety procedures for operating and cleaning machinery.
Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the clubs standard recipes using a variety of equipment and utensils according to the daily prep list

Job Tasks/Duties

Take inventory of all items required for station set-up and determine those items that require preparation.
Prepares items according to standard recipes.
Coordinates and times orders with other kitchen operations.
Requisitions items needed to produce menu items.
Notifies Sous Chef of expected shortages.
Ensures that assigned work areas and equipment are clean and sanitary.
Sets-up, maintains and breaks down prep cook station.
Covers, dates and neatly stores all leftover products that are re-usable.
Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
Closes the kitchen properly using the closing checklist.
Attends kitchen staff meetings and offers suggestions for improvements.
Assists with other duties as assigned by Executive Chef and/or Sous Chef.
Licenses and Special Requirements

Food safety certification.
Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment.