Key Responsibilities:

Food Preparation:
Preparing and cooking food according to recipes and quality standards.
Washing, chopping, and preparing ingredients.
Cooking various dishes, including grilling, frying, sautéing, and baking.
Preparing sauces, dressings, and other components for dishes.
Plating and garnishing dishes for presentation.
Station Management:
Setting up and stocking the designated cooking station with necessary supplies.
Maintaining a clean and organized workspace throughout the shift.
Ensuring proper food storage and handling practices.
Teamwork and Communication:
Working effectively with other kitchen staff, including sous chefs and head chefs.
Communicating clearly and efficiently with kitchen staff and servers.
Following instructions and recipes accurately.
Food Safety and Sanitation:
Adhering to all food safety and sanitation guidelines and regulations.
Ensuring proper food handling and storage practices.
Maintaining a clean and sanitary work area.
Inventory and Stock Management:
Assisting with inventory and restocking of kitchen supplies.
Checking food quality and freshness.
Other Duties:
Assisting with other kitchen tasks as needed.
Maintaining a positive and professional attitude.

Job Types: Full-time, Part-time, Seasonal

Pay: $22.00 - $25.00 per hour

Expected hours: 16 – 40 per week

Work Location: In person

Sands Point Golf Club

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