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Job Description Job Description Salary: $18 - $20/hour
Overview:
Country Club of Detroit is seeking candidates who desire to succeed in a kitchen that is recognized for its commitment to culinary excellence. Our kitchen is not only focused on the cuisine, but also the development of the individual team members that support our vision for being the members first choice for all dining opportunities.
The candidate to fill the position will need a strong cooking foundation with culinary experience in all aspects of special event and banquet services. To support the culinary aptitude; effective leadership, communication, and organizational skills are required to lead the Culinary Banquet Team. High energy and a true enjoyment of cooking and hospitality are additional key traits.
For further information, please contact me at: bbeland@ccdetroit.org or apply at www.ccofd.com/careers
Job Summary
- Prepare proper plate and platter presentations of hors d' oeuvres for special event presentations.
- Set up and operate action stations for special events and buffets.
- Operate ovens, grills, ranges, fryers, and meat slicer to prepare foods.
- Prepare ingredients for cooking by washing and peeling fruits and vegetables.
- Weighing, measuring, and mixing ingredients.
- Cooks foods according to recipes, quality standards, presentation standards.
- Serve food in proper portions and in proper service vessels.
- Set up and break down work station.
- Wash and disinfect kitchen area, tables, tools, and equipment.
Supervisory Requirements:
This position does not have supervisory requirements.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies:
Results Focus
Work to achieve high levels of personal and organizational performance to meet or exceed objectives; Set challenging goals and prioritize tasks; Overcome obstacles; accept accountability.
Decision Making/Judgment
Recognizes problems and responds; Systematically gathers information; Sorts through complex issues; Addresses root cause of issues; Seeks input from others; Uses consensus when possible.
Job Knowledge, Core Competencies and Expectations
Broad knowledge of professional culinary operations. Knowledge of traditional and modern cooking techniques. Prior experience in private clubs, hotels or resort kitchens with banquet and special event services prefered.
Language Skills
Ability to read, analyze, and interpret general culinary periodicals, recipes, and technical procedures.
Mathematical Skills
Ability to work with mathematical concepts such as recipe conversion. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
Must have legal authorization to work in the United States of America.
ServeSafe Manager or Similar certification preferred.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand for long periods of time; use hands and fingers to handle, feel, and produce foods; talk and hear. The employee is frequently required to reach with hands and arms. The employee is required to walk. The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderately load. Kitchen hood vents, dish machine, pots and pans are examples of environmental noise.
Work Schedule
The ability to work evenings, weekends, and holidays is required.