Cook II

## Cook II

- Bay Hill Club

The Cook II is responsible for line set-up, food preparation, organization, sanitation, and production of food, ensuring that the food product is of superior quality and meets the highest standards established by the Bay Hill Club.

### Primary Responsibilities

You'll set up your station properly and consistently on a daily basis, keeping food prep areas clean and organized at all times in compliance with Health Department standards. This includes ensuring all storage areas meet heightened compliance standards. You'll communicate any concerns regarding food quality, consistency, or product with the Executive Chef and Sous Chefs, and perform food production and presentation based on department standards — covering portion sizes, daily specials, recipes, plate up, and any other assigned items from the chef.

Understanding and following local and state Board of Health requirements is essential. You'll maintain proper cooking techniques as designated by the chefs, and assist with receiving and storing all goods purchased by the kitchen. Upkeep of shared items like condiments, dressings, salsa, and soups also falls under this role. You'll help prepare and expedite banquets and assist in other areas when needed.

You'll keep your individual work areas clean and sanitized, including equipment, containers, tools, and waste areas. You will also inform the Chef of any needed items to perform your tasks. A key part of this role is understanding that members may have specific dietary requirements, allergies, or tastes — you'll endeavor to positively fulfill those needs to the best of your ability.

You'll promote good working relationships between the kitchen and front of house staff so members receive the best possible experience, operating as one cohesive team. You'll lead by example, maintaining the standards set for the daily function of the kitchen.

When member or guest complaints occur, you'll notify a supervisor at the time they occur and rectify them, practicing service recovery as soon as possible. Professional conduct in the heart of house is a must, as is interacting with members and guests professionally — helping them with changes and last-minute requests as needed. All kitchen safety standards must be upheld.

### Qualifications and Characteristics Required

To succeed in this role, you should possess the following knowledge, skills, and abilities:

- Minimum of 1 full year of prior experience as a Cook in a quality restaurant

- Ability to use a chef's knife safely to cut selected vegetables, demonstrating core cuts

- Ability to demonstrate cooking techniques including sautéing, braising, grilling, and roasting

- Ability to prepare a minimum of 2 mother sauces

- Working knowledge of at least two kitchen stations (Pantry, Grill, Sauté)

A Certified Professional Food Handler or Serv. Safe Certificate is preferred — and one of these certificates is mandatory for this position. You should be a diplomatic team player able to foster relationships with members, fellow employees, and guests, with a passion for exceeding member/guest expectations and a commitment to excellence. You must be able to read and speak English, give, understand, and follow instructions, and pay close attention to detail to identify problems and issues. Following safety procedures is also essential.

### Physical/Mental Requirements

You must be able to lift, push, and pull up to 50 lbs, endure long periods of standing, sitting, and walking, and have the ability to bend, lift, and move freely and quickly.

This is an onsite, full-time position. The role reports to the Executive Sous Chef and Sous Chefs and is classified as Non

- Exempt under FLSA.

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