Market Cook at Columbia Country Club – Chevy Chase, Maryland

Department Description: The Culinary Department at Columbia is committed to delivering exceptional dining experiences for our members. With multiple dining spaces throughout the Club, our versatile program highlights a wide range of cuisines and techniques. Our creative team takes pride in honoring Columbia’s signature dishes while also embracing innovative culinary approaches. Generating $9.3 million annually in food and beverage revenue, the department sets the standard for quality, creativity, and service.

Position Summary:

The Market Cook position reports to and is under the direction of the Main Kitchen Supervisor with oversight from the Executive Sous Chef and Executive Chef. S/he in this position will be held responsible for the preparation of all meals by chopping vegetables, making salads, and cooking entrees. This role provides the ideal opportunity to develop many other types of skills essential to kitchen operations. Such skills include proficiently being able to utilize a wide range of kitchen tools and utensils, culinary techniques and food knowledge.

Essential Duties and Responsibilities:

· Complies with the club’s policies and procedures as established in the employee handbook.

· Completes all opening and closing side work as assigned and / or scheduled for a given shift.

· Wash, peel, dice and chop foods according to Executive Chef’s requirements.

· Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.

· Have high quality standards for production and service.

· Must be able to work productively with little supervision.

· Cleans and sanitizes work station and equipment.

· This position must work in conjunction with the other kitchen staff members to ensure members and their guests’ food is prepared and ready to be served in an orderly fashion.

· Consistently follows all sanitation-related requirements, including those related to personal hygiene.

· Possesses a professional behavior and appearance at all times.

· Completes other appropriate work assignments as requested by the Kitchen Supervisor, Executive Sous or Executive Chef.