TOWN AND COUNTRY CLUB
The Town and Country Club is a private social club founded in 1893. It is the second oldest woman’s club in San Francisco. During the 1906 earthquake and fire, the clubhouse was destroyed and the members sought new quarters on Union Square. The club moved into the current clubhouse in 1909 when the building was rebuilt.
The Town and Country Club is an equal opportunity employer in compliance with all city, state and federal regulations including San Francisco Fair Chance Ordinance.
JOB DESCRIPTION: HOT LINE COOK– HOURLY UNION FULL-TIME
Summary: The Hot Line Cook’s primary station is the hot line. He/She assists the Executive Chef and Sous Chef through participation and oversight of the entire food operation including purchasing, storage, preparation, menu design, kitchen maintenance, sanitation, and cleanliness. The Hot Line Cook reports directly to the Executive Chef, Sous Chef and indirectly to the General Manager. He/She actively coordinates and cooperates with all other managers and staff to produce the absolute best quality of product and member satisfaction possible. The Hot Line Cook also participates actively in Club management through special projects and support of the Club’s overall objectives. The work is done individually and in conjunction with other personnel. This is a union position and is not overtime exempt.
Qualifications:
Good knowledge of traditional/classical European cooking techniques and styles, and enthusiasm for contemporary and ethnic cuisines, honed through successful experience as a station cook, etc. at high-quality establishments.
Experience required in every station on the cooking line. Good basic pastry/baking cookery production is desired. Previous experience in banquets and buffets is also desired.
Able to make dressings and other sauces from scratch. Garde Manger skills in canapes, tea sandwiches, composed salads, cheese platter, charcuterie, basic food preparation is required,
Formal training at a top cooking school or Accredited Culinary Apprenticeship Program is preferred. American Culinary Federation certification is desirable. Equivalent on-the-job experience from a top restaurant/ hotel/private club would be considered.
Effective oral and written communication skills in English is required. Verbal communication in Spanish is desirable.
Must be capable of operating all kitchen equipment, including dishwasher perform all duties safely and correctly.
Physical requirements include: standing and walking for extended periods of time; bending and ability to lift and carry up to 50 pounds; reaching by extending hand(s) or arm(s) in any direction; finger dexterity required to manipulate objects with fingers rather than with whole hand(s) or arm(s), for example, using a keyboard; ability to work for extended period of time with exposure to varying degrees of temperature and environmental conditions such as heat, steam, and chilled air; communication skills using the spoken word; ability to see within normal parameters and ability to hear within normal range.
Duties and Responsibilities:
1. Food Preparation: must be able to work productively in a fast and safe manner prepare for a la minute lunch service and banquets.
2. Cooking: must be able to produce hot entrees ala minute at the specified temperature requested and uphold food standards set by Executive Chef and Sous Chef. Primarily responsible for preparation and execution of employee daily meal. This position typically covers the hot station but will be expected to work other stations as needed. Maintain high quality food standards, eye appeal, taste, and cost consciousness always.
3. Sanitation Practice: not limited to understanding all sanitation standards but must demonstrate this knowledge through proper handling of food, proper use of cleaning equipment and chemicals. Must have a food handler safety certification within 60 days of hire. The Sous Chef helps oversee and ensure that all kitchen staff work in a safe and hygienic manner.
4. Training: open to training in all areas for the development of skills and abilities and responsible for training other kitchen staff to standards set by Executive Chef.
5. Other duties: not limited to menu planning, food inventories, receiving products from vendors, organization of storerooms and refrigerators, cleaning, and other tasks as may be assigned.
6. Supports co-workers and management in facilitating the goals and objectives of the Club. Duties include, but are not limited to attending pre-meal shifts, training sessions, and staff meetings as scheduled by management; providing assistance to other operating departments as needed; and taking on other duties and responsibilities as may be assigned.
Schedule and Reporting: Typically, the Hot Line Cook will work 40 hours per week however during the busy season and based on business demands overtime will be expected. This is a Tuesday – Saturday workweek from 6:30am-2:30pm.This position will require evening shifts as scheduled usually 2-8 times a month. It is expressly understood that one is available for all shifts and days of the week unless the General Manager has agreed otherwise in writing. This position reports directly to the Executive Chef and Sous Chef and indirectly to the General Manager or other management.
Tools: The Hot Line Cook is responsible for providing and maintaining his/her own kitchen tools
Uniform: The Club will provide pants, aprons, work jackets. The Hot Line Cook is responsible for providing his/her own shoes. These must be practical and safe and may be specified by management. Grooming shall always be conservative, professional, and appropriate to the club’s decorum. Other appearance standards are covered in the Employee Handbook.
Compensation:$29.50 per hour, health and welfare benefits from UniteHere, Employee Recognition Fund.
To apply: please send resume with cover letter by October 11, 2024.