Dinner Ala Carte Cook Chevy Chase, Maryland Non - Exempt Food and Beverage Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef Position Summary: Columbia Country Club's culinary brigade is seeking a dinner line cook intent on working their way up the ranks. From scratch kitchen including all desserts, ice creams, sauces, stocks, soups, meat and fish fabrication, charcuterie and garde manger. Willingness to learn our memberships preferences is the key to success in this position. Our seasonally evolving ala carte kitchen responsible for breakfast, lunch and dinner operations. Creating farm to table, comfort and fine dining cuisine from one kitchen to serve several different restaurants. The dinner ala carte cook prepares and stores food in accordance with club recipes and standards. Follow the lead of the chef de cuisine on production and cooking methods. Must be willing to work or learn multiple stations to include: grill, saut, griddle, fryer, and garde manger. Following the core values of our club is a must Columbia Country Club is seeking a polished professional who is motivated, energetic and believes in excellence through uncompromising service in a caring and respectful manner. Club Overview: Columbia Country Club, founded in 1898, is a private, member-owned club, conveniently located inside the Beltway in idyllic Chevy Chase, Maryland. Columbia has earned a tremendous reputation, from its championship golf course that has been host to various tournaments including the 1921 US Open and 2003 US Junior Amateur, to its first-class dining facilities and its unparalleled social fabric. What makes Columbia unique is its membership. The members distinguished, diverse, and colorful have bonded together to consistently provide the Warm Columbia Welcome. Columbia Country Club enjoys a rich history, tradition and heritage. Beyond the beautifully manicured grounds, world class amenities, and inviting staff, Columbia plays host to year-round social and athletic activities. With a championship golf course, four paddle tennis courts, eleven outdoor tennis courts, a state-of-the-art fitness facility, indoor and outdoor pools, a child-minding facility, multiple dining outlets, and more, The Club provides a perfect second home to its membership. Duties and Responsibilities: Responsible for the work schedule assigned week to week. Wears appropriate clean and pressed uniform and name badge. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues. Prepares all required prep lists and foods. Sets up the line with required ingredients. Notifies Chef de Cuisine of expected shortages; adds products to order list. Consistently maintains standards of quality, cost, eye appeal and flavor of foods. Food production is never delayed due to incomplete preparation. Demonstrates teamwork and professionalism. Participates in monthly safety training meetings. Reports unsafe conditions as soon as they are observed. Prepares and presents food in accordance with established portions and presentation standards. Asks questions to ensure understanding of all assignments. Covers, dates, and neatly stores all leftover products that are reusable in appropriate areas. Cleans according to cleaning lists and maintains the highest sanitary standards. Ability to prepare a variety of cuisines using skill and creativity. Assists with other duties as assigned. Supervisory Requirements There are no supervisory duties assigned to this position. Education and Experience A high school diploma or general education degree (GED); or 1-year related experience and/or training; or equivalent combination of education and experience is required for this position. This employee must have knowledge of culinary terms, preparations and techniques. A Serv Safe Food Handlers' permit and a culinary technical school degree or certificate is preferred. Hours This position will be required to work a varied scheduled that includes evenings, nights and weekends. Comprehension and Communication Skills This person must have the ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. They must also have the ability to write routine reports and correspondence. The ability to speak effectively with team members or employees of organization is required. Mathematical Skills A cook must have the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Reasoning Ability The ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions are required. This employee must also have the ability to deal with problems involving a few concrete variables in standardized situations. Physical Demands While performing the duties of this job, this employee is frequently required to stand and use hands to finger, handle, or feel. They are occasionally required to walk; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. Frequently, this employee must lift and/or move 25 pounds or more. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. This position requires standing for long periods of time and working around equipment that emits a good degree of heat Essential Qualifications: Culinary Degree or related ACF culinary apprenticeship, preferred but not required Minimum of 1 year ACF Certification Preferred Serv Safe Certified, Preferred High School Degree or Equivalent Clear, concise written and verbal communication skills Strong culinary technical skills Excellent safety and sanitation skills Can lift and carry 75 pounds Compensation and Benefits: Compensation commensurate with experience Benefits include: Health, Dental, Vision Insurance, Uniforms, 401k This job description is intended to describe the general nature and work responsibilities for this position and is subject to change as deemed necessary Columbia Country Club. All employees are expected to comply with supervisory instructions and perform other job duties which may or may not be listed on this job description. Contact Information: Brandon Gross Executive Chef Columbia Country Club 7900 Connecticut Ave. Chevy Chase, MD 20815 O: (301) 951-5025 F: (301) 951-5009 Email preferred: bgross@columbiacc.org www.columbiacc.org