The Cook’s role is to prepare food orders for golfers and, as part of the banquet team, to prepare food for events such as banquets, weddings, and other gatherings of 50 to +200 guests.

Qualifications:

A minimum of two years’ experience in the restaurant or banquet operation of a hotel, golf course, or resort environment.

High school diploma (or equivalent); certification from an accredited culinary institute preferred.

Able to follow recipes and instructions to produce high quality, delicious food.

Monitors customer feedback and adjusts to produce superior quality food.

Knowledge of food safety, sanitation, and proper handling procedures; maintains safe food preparation certification and other appropriate certification.

Able to work weekdays and weekends, both afternoon and evening shifts, some holidays.

Able to stand, kneel, bend, and walk for up to 8 hrs per day.

Able to lift and carry up to 50 pounds.

Able to work safely in a commercial kitchen environment, with exposure to hot, cold, oil fryers, hot surfaces, knives and other typical commercial kitchen equipment.

Must have reliable transportation.

Must understand and follow company policy and procedures.

Requirements:

We prefer 3 professional references; personal references are optional.