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About the Role

As a Cook 3, you will lead food preparation, production, and presentation in the kitchen. This senior position requires advanced culinary skills and leadership capabilities to manage high-stress, high-volume kitchen environments effectively, ensuring high standards of food quality and consistency.

Responsibilities

• Lead food preparation, production, and presentation in the kitchen.
• Set up and organize workstation, ensuring high standards of food quality and consistency.
• Manage cleanliness and sanitation of work area.
• Supervise and mentor Cook 1 and Cook 2 team members.
• Ensure efficient kitchen operations.
• Handle complex cooking tasks and lead by example.
• Collaborate with the kitchen leadership team to maintain exceptional culinary standards.
• Prepare and store all food items necessary for the station, adhering to Invited’s standards.
• Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items.
• Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods.
• Receive and store goods purchased by the kitchen.
• Manage items used by others, such as condiments, dressings, salsas, and soups.
• Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control.
• Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation.
• Assist in menu planning, recipe development, and testing products.
• Assist in preparing and serving meals tailored to specific dietary needs or restrictions.
• Prepare complete meals for small groups or special events.
• Take charge of a shift in absence of Sous Chef.
• Assist in supervising and instructing Cooks and other team members as necessary.
• Check supplies and groceries received in work area.
• Oversee the expediting process during all meal periods, ensuring timely delivery of orders with proper quality, portioning, and presentation.
• Contribute to the creation and modification of recipes, provide insights on the practical applications of preplanned menus, participate in menu planning, and attend relevant meetings and conferences.
• Interact professionally with members and guests, accommodating changes and last-minute requests.
• Support fellow employees and contribute to a positive team environment.
• Be proactive in assisting members and guests ensuring delivery of the 3-steps of service.
• Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
• Complete additional duties as assigned by management.
• Assist others as needed and take on additional tasks as assigned by management.
• Follow all company, club, and department policies, procedures, and instructions.
• Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
• Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
• Take the initiative in personal and professional growth and maintain any required certifications relevant to the role.
• Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
• Attend daily briefings and actively engage in required activities.
• Wear a clean, neat uniform that meets club standards.

Requirements

• High school diploma or equivalent.
• A minimum of 4 years of experience in the kitchen environment.
• Valid Food Handler Certifications as required by state and city regulations.
• Strong communication skills with the ability to follow instructions accurately.
• Must be able to stand, walk, and perform physical activities for extended periods.
• Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
• Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
• Able to lift, carry, push, and pull up to 100 lbs. occasionally.
• Effective communication skills, including talking and hearing, with sufficient visual acuity.

Skills

• Advanced culinary skills
• Leadership capabilities
• High-stress, high-volume kitchen management
• Food preparation
• Food production
• Food presentation
• Workstation organization
• Food quality and consistency standards
• Cleanliness and sanitation
• Mentoring
• Kitchen operations
• Cooking techniques
• Menu planning
• Recipe development
• Inventory control
• Communication skills
• Problem-solving

Location

• Nationwide

Work Type

• Full-time
• Part-time

Experience Level

• Senior

Education Level

• High school diploma or equivalent

Benefits

• Medical coverage
• Dental coverage
• Vision coverage
• Life insurance
• Short-term disability insurance
• Long-term disability insurance
• 401(k) retirement savings plan
• Generous paid time off and leave programs

About the Company

• Invited is the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs.
• Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more.
• We operate with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees.

Equal Opportunity

• Invited is an Equal Employment Opportunity Employer