Bp Linx

The Cooks overarching responsibility is providing tasty food that is appealing to the guest. This food will be impeccably plated, consistent each time, and produce a profit. This is the top priority over all others.

Job Responsibilities

• Ensures the kitchens presentation and appearance is always clean, pleasing to the eye, and impeccable in its presentation, following the guidelines as set forth and measured in the Bobby Jones Links Operational Audit.
• Attends a monthly kitchen staff meeting that covers training, the areas progress since the prior month, safety, and basic financials that can pertain to the entire department.
• Assists the Executive Chef in planning all menus with the clubs Food and Beverage Director.
• Follows standards to ensure consistency in food taste and presentation.
• Prepares meats, seafood, vegetable, and other items required for the line.
• Carefully follows standard recipes when preparing all items.
• Uses food preparation equipment according to manufacturers instructions.
• Ensure that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
• Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Conducts periodic inventories as needed.
• Work within controls to minimize waste and prevent theft.
• Ensures all members and guests receive the highest level of service.
• Follows and implements the management directives, programs, and policies sent to the club by Bobby Jones Links.
• Incorporates safe work practices and safe food handling standards.
• Has the ability to complete an accurate inventory count each month and has a firm understanding of cost of goods sold.

A Cook at a Bay Point Golf must have the following skills:

• The ability to provide exemplary customer service.
• The ability to get along with people.
• Must have a thorough working knowledge of the clubs food and beverage operation.
• Must have significant experience in the food and beverage industry.

Physical Demands & Work Environment Requirements

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. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee may:

• Be exposed to outside weather conditions including temperatures over 90 and below 40 degrees.
• Indoor conditions that may be very hot or cold.
• Work near: moving mechanical parts, fumes, toxic or caustic chemicals.
• Noise level in the work environment is frequently loud.