About the Role
Classification
non-exempt
Reports to
Executive Chef
Summary/Objective The employee in this position works in the kitchen for Mid Day shifts to the specifications of the club, and under the direct supervision of the Sous Chef. The employee in this position must be experienced, dependable, flexible, and eager to work in a productive and time-efficient manner. This is a mid-level culinary position requiring competence in sauteing and frying to requested temperatures.
This position works closely with the other line cooks, lead cooks, and servers, in an effort to coordinate all kitchen and service activity. The employee in this position must be able to adapt to an ever-changing pace of work, have good organizational skills, and have the ability to work with others towards a common goal to get the job done. The Saute' / Fry Cook is responsible for coordinating a specific station with other stations to ensure the level of service expected by club membership.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Inspects the station prior to opening to ensure that adequate supplies are available.
Requests additional supplies as necessary.
Follows set-up procedures.
Assists servers in their tasks.
Communicates any problems with product, equipment, or other opportunities to improve a situation with the proper management personnel.
Participates in all club meetings and functions as required.
Actively participates in culinary training, asks questions when they arise, and shares knowledge with others.
Fosters a strong working relationship between the kitchen and service staff.
Accepts responsibilities as delegated, and aggressively seeks new challenges and experiences.
Continually develops culinary expertise in an effort to move up within the organization
Maintains high standards of sanitation and preparation
Maintains and controls inventories of responsible areas
Performs other duties as required or requested by management.
Competencies
Teamwork Orientation.
Stress Management/Composure.
Ethical Conduct.
Communication Proficiency.
Member/Guest Focus.
Work Environment
This job operates in a professional kitchen environment. This role routinely uses standard kitchen equipment such as stoves, ovens, etc.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Position Type/Expected Hours of Work
This is a full-time position. Days and hours of work fluctuate Tuesday through Sunday.
Required Education and Experience
At least 2 year saute' and fry cook experience.
Preferred Education and Experience
A formal culinary education or at least 2 years’ experience is preferred for this position.
A willingness to learn and any other specialized skills are considered an advantage for this position.
Sushi experience a plus!
EEO Statement
New Orleans Country Club is an equal opportunity employer. We will not tolerate discrimination based on race, sex, age, national origin, religion, disability, or other protected class.
Job Type: Full-time
Pay: $17.00 - $22.00 per hour
Benefits
Referral program
Language:
English (Required)
Ability to Commute:
New Orleans, LA 70118 (Required)
Work Location: In person