Butcher, Cook Dishes, Culinary Operations, Customer Experience, Food Safety, Food Services, Food and Beverage Industry, Lift/Move 50 Pounds, Multitasking, Project/Program Management, Refrigeration, Sanitation, Seafood Department, Time Management
Department: Culinary Operations
Division: Food and Beverage
Reports to: Executive Chef / Sous Chef / Pastry Chef
Supervises: None
Company Summary: With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job-we invite you to consider charting your course with us.
Job Duties:
- Set up and stock stations with all necessary supplies
- Prepares food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
- Prepares a variety of meats, seafood, poultry, vegetables, dairy, and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags
- Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
- Assures that each item is cooked to the Chef and guest's specifications
- Answers, report and follows Executive or Sous Chef's instructions
- Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service
- Stocks inventory appropriately and notifies Chefs when items are low in stock
- Ensures that food comes out simultaneously, in high quality and a timely fashion
- Assumes responsibility for quality, food safety/sanitation and timeliness of products served
- Maintains a positive and professional approach with coworkers and customers
Job Competencies:
- Ability and desire to withstand prolonged periods of standing
- Must be able to work independently
- Must be able to lift and carry up to 50 lbs. and can push, pull, reach, bend, twist, stoop and kneel
- Must be able to work varied shifts, weekends and holidays as needed
- Ability to simultaneously manage several projects, and not be flustered by changing priorities and unforeseen obstacles to achieving objectives
Education and/or Experience:
- 2-5 years private club or hotel setting
- Graduate from Culinary school considered an asset
- Serve Safe/ within 3weeks of starting
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Grosse Pointe Yacht Club