Bistro Cook

Sets up and breaks down assigned workstation for service.

Prepares and executes all menu items to order in accordance with Club recipes, portion controls, and presentation standards.

Prepares sauces, accompaniments, and garnishes required for service.

Monitors product levels, requisitions supply as needed and proactively communicates anticipated shortages to the Sous Chef.

Practices proper food handling, labeling, dating, rotation, and storage to minimize waste and prevent spoilage.

Uses kitchen equipment safely and according to manufacturer guidelines.

Maintains a clean, organized, and sanitary workstation before, during, and after service, including hot line and salad station.

Adheres to all Club policies and state and local health and safety regulations; consistently upholds the highest sanitation standards. Maintains a professional appearance and works collaboratively within the kitchen team. Assists with preparation, plating, and execution of banquet and special event food as assigned. Performs additional kitchen duties as directed by management team.