Current Openings >> Pizza Cook - Summer 2017
Pizza Cook - Summer 2017
Summary
Title:Pizza Cook - Summer 2017
ID:1907
Department:Culinary
Location:Westhampton Clubhouse
Job Type:Seasonal
Description

SUMMARY:

Prepare quality food items to ensure an excellent dining experience for members and their guests.

 

EXPECTATIONS:

  • Provide platinum service while maintaining a clean and safe environment for members, guests, and staff

  • Know and embrace the mission statement and platinum service basics

  • Be able to communicate issues clearly and concisely to coworkers and supervisors

ESSENTIAL DUTIES include the following (other duties may be assigned):

  • Prepare all recipes within the scope of CCV recipes and standards

  • Prepare meats, poultry, seafood, and eggs to specified temperatures

  • Execute recipes with little or no direction

  • Prepare food from scratch with verbal direction

  • Maintain a safe and sanitary work environment
  • Execute Cold Station and Grill & Pizza Oven Station during peak volume
  • Direct peers during service and training
  • Perform daily closing procedures

SPECIFIC SKILLS and KNOWLEDGE REQUIRED:

  • Knowledge of Health Department standards and practices

  • Quality knife skills

  • Ability to read and speak English fluently

  • Basic knowledge of stocks and sauces

EDUCATION and/or EXPERIENCE:

At least two years’ experience in a high-volume a la carte dining environment or equivalent combination of experience and education preferred.

 

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 walk and stand for lengthy periods of time. The employee must regularly lift and/or move up to 50 pounds. Employee is regularly required to climb or balance, stoop, kneel, crouch or crawl. Employee is also required to stand and reach with hands and arms and regularly use hands and fingers.

 

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts and high temperature surfaces. The employee is regularly exposed to outside weather conditions.

 

EQUIPMENT USED:

Standard kitchen equipment and wood fire

 

MINIMUM AGE REQUIREMENT:

It is Club policy not to hire any employee under the age of 16.

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