Entry-Level Cook (Cook 1)

About the role

As an Entry‑Level Cook (Cook 1) you will join the culinary team of a large private‑club operator. Working under the guidance of more experienced cooks, you will handle basic food preparation, maintain a clean workstation, and support the delivery of consistent, high‑quality dishes for members and guests.

Key responsibilities

• Set up and organize your workstation for daily service.
• Prepare and store food items for your station according to company standards.
• Execute basic cooking tasks for daily specials, salads, entrees and other menu items.
• Receive, store and manage inventory items such as condiments, dressings, salsa and soups.
• Maintain cleanliness and sanitation of the work area, equipment and kitchen surfaces.
• Communicate any product needs or quality issues to the Executive or Sous Chef.
• Interact professionally with members and guests, accommodating last‑minute requests.
• Assist teammates and contribute to a positive kitchen environment.

Required profile

• Willingness to learn and adapt in a fast‑paced hospitality environment.
• Ability to follow instructions from senior kitchen staff.
• Commitment to maintaining high standards of food safety and sanitation.
• Positive attitude and teamwork orientation.

Required skills

• Food preparation
• Basic cooking techniques
• Food safety and sanitation practices
• Station setup and organization
• Inventory handling and storage