Cook

Job Description

About Forest Lake Club:

Forest Lake Club began as a golf club in 1923, located on the old Dents Pond adjacent to a popular swim club enjoyed by many Columbia residents. The construction of the golf course was followed by a new clubhouse, and tennis courts with swimming in Forest Lake. After 100 years, it remains the premier country club in the Midlands.

The Club, being a member-owned, “legacy type” private club has a total of 1140 members. The 44,000 square foot clubhouse has a ballroom that seats 300 or accommodates up to 700 for receptions and three dining rooms seating 20, 60,100 respectively; all of which were renovated in the past few years. The Clubhouse Dining Room and Lounge, which serve as the more formal ala carte dining facility for the members, was also renovated in the past few years. The Club features a summer pool snack bar and nearby, there is a golf snack bar with seating for 30 people. In addition, there is a free-standing casual dining restaurant, The Lakeside Grille, situated next to the Clubhouse and pool. This opened in February of 2020 and is a primary driver of activity and enjoyment for the membership. The Club has an 18-hole golf course, ten tennis courts, and a newly rebuilt, resort-style pool facility. Currently, FLC has a waitlist of over 160 candidates. Food and beverage revenue is currently @$3.6 million annually.

Job Summary:

We are looking for an enthusiastic line cook to support the Executive Chef and food and beverage staff. The line cook prepares food according to club standard recipes; maintains a neat, clean, and sanitary work environment sets up, breaks down, cleans, and sanitizes all work areas.

Job Responsibilities:

Sets-up work area and requisitions products and supplies needed per standard procedures.

Carefully follows Club-standard recipes while preparing all assigned items or items prepared on the station to which assigned, including:

Prepared bulk recipes, including soups, sauces, and multi-batch recipes.

Cuts meat, Grilled and char-broiled items to order, Deep-fried foods, Sautéed food, Sandwiches, Salads, and garnishes.

Covers, dates, and neatly stores all meats, poultry, and seafood.

Cleans and sanitizes all work areas.

Notifies supervisor in advance of all expected shortages.

Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.

Returns soiled food preparation utensils and other small wares to the proper areas.

Maintains a clean workstation, including equipment used for food preparation tasks.

Adheres to state and local health and food safety regulations.

Assists washing dishes if needed or as directed by supervisor.

Follows manufacturers’ instructions when operating food production and serving equipment.

Makes recommendations for maintenance, repair, and upkeep of kitchen equipment.

Assists with other duties as instructed by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage

Licenses and Special Requirements

Food safety certification preferred.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

Push, pull or lift up to 50 pounds.

Continuous repetitive motions.

Work in hot, humid, and noisy environment.

Education and/or Experience

High School diploma or GED; two or more years of related experience and/or training.

Able to work a flexible schedule and/or overtime, if needed.

Knowledge of and ability to perform required role during emergency situations.

Compensation and Benefits:

$17-$20/hour

Benefits:

Health Insurance after 60 days.

401k is a 3% match up to 5%, after a year of employment.

Club-sponsored life coverage, equal to a year of salary.

Dental/Vision is available.

Employee Meals