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.

• High school diploma or GED preferred.

• Two to three years of relevant line cook, or bistro kitchen experience preferred.

• Proven reliability, punctuality, and a professional, well-groomed appearance.

• Strong communication skills with the ability to work effectively as part of a team.

• Ability to work independently, multitask efficiently, and perform well in a fast-paced environment.

• Dependable transportation and the ability to maintain consistent attendance.

Prepares and executes bistro menu items in accordance with established club recipes, quality standards, and presentation guidelines. Independently sets up and maintains assigned workstation based on prep lists, pars, and direction from the Sous Chefs or Executive Chef. Produces consistent, timely dishes during service while supporting overall kitchen flow and teamwork. Assists with preparation and execution of food for banquets, special events, and seasonal offerings as needed, ensuring all items meet club and member expectations for flavor, freshness, and presentation.