Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list. Key Duties and Responsibilities: - Responsible for reporting in a clean, well-pressed uniform with appropriate footwear, following the standards laid out in the Professional Attire and Grooming Service Standard - Take inventory of all items required for station set-up and determine those items that require preparation. - Prepares items according to standard recipes. - Coordinates and times orders with other kitchen operations - Requisitions items needed to produce menu items. - Notifies Sous Chef of expected shortages. - Ensures that assigned work areas and equipment are clean and sanitary. - Sets-up, maintains and breaks down prep cook station. - Covers, dates and neatly stores all leftover products that are re-usable. - Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment. - Closes the kitchen properly using the closing checklist. - Attends kitchen staff meetings and offers suggestions for improvements. - Assists with other duties as assigned by Sous Chef.