Cook 3

Cook 3 leading food preparation, production, and presentation in a high-volume club kitchen. Responsibilities include setting up and organizing the workstation, maintaining high standards of food quality and consistency, supervising Cook 1 and Cook 2, handling complex cooking tasks, and collaborating with kitchen leadership to maintain culinary excellence. Tasks include daily prep execution, preparing complete meals and menu items, receiving and storing goods, maintaining sanitation, assisting in inventory control, expediting orders with quality and timely delivery, assisting in menu planning and recipe development, and sometimes leading a shift in the absence of the Sous Chef. The role involves interacting professionally with members and guests, accommodating dietary needs and last-minute requests, and supporting a positive team environment. Preferred qualifications include a high school diploma or equivalent, and a minimum of 4 years of kitchen experience with state/city-required Food Handler Certifications. Physical requirements include standing and performing tasks for extended periods, lifting up to 100 lbs occasionally, and the ability to work in varying temperatures. Benefits and total rewards are available for full-time roles, with information available on the Invited benefits site and careers page.