Do you love to cook gourmet food in a fast-paced environment? Are you interested in growing your career in the culinary industry? Do you love the saying “Teamwork Makes the Dream Work”? Come to work and enjoy the view! Sand Point Country Club seeks positive, self-starters to join our Culinary Team!

We are looking for a Full-Time AM Line Cook available for all the following shifts to start immediately:

• Shifts range from:
  • Wednesday through Sunday: 9am-5pm

Additional requirements:

• Must have at least 2 years of Line Cook experience.
• Pay starts at $22-$24 per hour; based on experience.

Competitive Compensation Package includes:

• Complimentary meals for shifts over 5 hours
• Club pays 80% of your medical, dental, and vision insurance after 60 days
• Club pays 100% of your life insurance after 60 days
• Matching 401k after 6 months

***Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club’s numerous facilities including:

• Challenging 18-hole course re-designed by world renowned architect David McLay Kidd
• Covered, heated driving range
• Four outdoor and lighted tennis courts
• Fitness Center

The ideal candidates would embody Sand Point’s Mission, Vision, and Values:

• Mission: Sand Point Country Club is an intimate, family-friendly Club located in a beautiful setting with sought after golf, swimming, tennis, fitness, and dining facilities along with exceptional service and social programs that encourage member involvement and enjoyment while building our heritage and traditions.
• Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish.
• Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, and Community

Prepares all assigned items for the shift for the regular dining menus and banquets, as well as performs additional prep work for other stations as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Removes all line station mis en place (prepared food items) from the refrigerator and organizes these items at the designated cook station. Inventories mis en place and produces the daily prep list.

Communicates with the Executive Chef or Sous Chef, to identify additional prep items to produce during the shift or additional duties to perform.

Communicates with the Executive Chef or Sous Chef to determine daily Veg de jour and prepares and executes it.

Prepares, counts, and checks quality proteins for the shift. Delivers counts to dining room manager before dinner service. Communicates to Executive Chef or Sous Chef if any additional proteins need to be ordered for the week.

Produces mis en place. Prepares food items through various techniques, such as blending, chopping, slicing, mixing, pouring, etc.

Communicates with the Executive Chef or Sous Chef to determine bi-weekly specials to prepare for sampling. Produces samples of the specials for tasting by the service staff.

Reads food tickets and prepares all assigned menu items using appropriate preparation techniques. Communicates with other station cooks to ensure the appropriate timing of food presentation.

Ensures high food quality by testing foods through sight, smell and taste up to Club/Executive Chef/Sous Chef standards.

Cleans and organizes the cook station throughout the shift up to Club/Executive Chef/Sous Chef standards.

Prepares mis en place for the next day throughout the shift as meal service allows.

Cleans and closes down the designated cook station at the end of the evening shift up to Club/Executive Chef/Sous Chef standards. Stores all unused mis en place. Sends all dirty dishware and utensils to the dishwashing station.

Cleans and organizes the walk-in storage refrigerator, consolidating and organizing items as needed up to Club/Executive Chef/Sous Chef standards.

ADDITIONAL DUTIES AND RESPONSIBILITIES

Performs similar, job related duties and special projects as assigned.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or equivalent preferred; or up to one-month related experience or training; or equivalent combination of education and experience. Prior kitchen experience as a dishwasher preferred.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

MATHEMATICAL SKILLS

Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.

REASONING ABILITY

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.