Current Openings >> Poolside Cafe Cook I - Summer 2017
Poolside Cafe Cook I - Summer 2017
Summary
Title:Poolside Cafe Cook I - Summer 2017
ID:1982
Department:Culinary
Location:Westhampton Clubhouse
Job Type:Seasonal, Part-time
Description
SUMMARY: Prepare quality food items to ensure a quality dining experience for members, guests, and employees. Seasonal openings are for peak season at the Poolside Café and at the James River Clubhouse for cookouts and increase in special events.
 
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
 
ESSENTIAL DUTIES include the following (other duties may be assigned):
 
  • Prepare casual dining and mass-production food within the scope of CCV recipes and standards
  • Execute simple recipes with minimal direction
  • Maintain a safe and sanitary work environment
  • Execute Cold Station during peak volume
  • Perform daily closing procedures
  • Assist with stocking inventory
 
SPECIFIC SKILLS and KNOWLEDGE REQUIRED:
 
  • Basic knowledge of Health Department standards and practices
  • Basic knife skills
  • Ability to read and speak English fluently
 
EDUCATION and/or EXPERIENCE:  At least two years’ experience in an a la carte dining environment or equivalent combination of experience and education preferred.
 
SCHEDULE: Full-time, seasonal position averaging 20-38 hours per week. Season is from April to September. Primary shifts are 8:00AM-3:00PM, 11:00AM-7:00PM, or 12:00-8:00PM.
 
 
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. 
 
EQUIPMENT USED:
Standard kitchen equipment
 
MINIMUM AGE REQUIREMENT: It is Club policy not to hire any employee under the age of 16.
This opening is closed and is no longer accepting applications
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