Job Type: Full-Time, Seasonal
Department: Culinary
Reports To: Executive Chef, Sous Chef Pay: Competitive hourly pay: $20–$25/hr., commensurate with experience. About Us
Upper Montclair Country Club is seeking passionate, high-performing cooks to join our dynamic culinary team. As a full-service culinary environment, we offer opportunities for professional growth through training, promotion, and participation in culinary competitions nationally and internationally. We also support career development through Chef Certifications with the ACF (American Culinary Federation). Position Summary
The Line/Tournant Cook is responsible for the timely preparation of all hot menu and banquet items in accordance with club recipes, presentation standards, and quality expectations. This role ensures consistency, efficiency, and exceptional taste while maintaining the highest standards of food safety and kitchen sanitation. The ideal candidate thrives in a fast-paced, team-oriented environment and takes pride in creating memorable dining experiences for members and guests. Key Responsibilities - Prepare all food items according to approved recipes, picture cards, and portion specifications.
- Set up, stock, and maintain a clean and organized workstation before, during, and after service.
- Follow proper batch preparation techniques, scaling recipes according to projected activity levels.
- Ensure accurate inventory control, proper labeling, rotation, and sanitary storage of all food products.
- Minimize waste by controlling food portions and monitoring usage.
- Assist with banquet preparation and plating during peak service times.
- Maintain compliance with all sanitation, safety, and health regulations at all times.
- Operate standard kitchen equipment safely and efficiently; seek guidance for unfamiliar equipment.
- Assist with training and mentoring other culinary staff as directed.
- Communicate effectively and promote teamwork between front-of-house and back-of-house staff.
- Prepare quality staff meals in accordance with Executive Chef guidelines.
- Proactively anticipate and meet member expectations without compromising daily operations or budget.
- Report any defective equipment, hazardous situations, or safety concerns immediately to a supervisor.
- Follow all documented opening and closing procedures, as well as club rules, regulations, and dress code policies.
- Perform other related duties as assigned by culinary leadership.
Requirements - Minimum 3 years of cooking experience in a high-volume or fine dining environment.
- Ability to work on your feet for extended periods (eight hours or more).
- Able to lift and carry up to 40 pounds.
- Strong teamwork skills and the ability to thrive in a fast-paced environment.
- Availability: Flexible including evenings, weekends, and holidays.
Benefits & Perks - Health, dental, and vision insurance.
- Aflac supplemental benefits.
- Flexible Spending Account.
- Bonuses and club store discounts.
- Staff meals during shifts.
- Opportunities for advancement, professional training, and certifications.
- Team-oriented, collaborative club culture.
|