Cook- Mount Vernon Country Club

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    "description": "<p><span style=\"color:#000000\"><span style=\"font-family:Arial,Helvetica,sans-serif\">Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These&nbsp;principles shape our culture and drive our success. As Bobby Jones said, <em>&ldquo;</em>The secret of golf is to turn three shots into two.<em>&rdquo;</em> That same pursuit of excellence defines everything we do.</span></span></p>\n\n<p><span style=\"color:#000000\">Mount Vernon Country Club, located in Mount Vernon, Ohio, and managed by Bobby Jones Links, is hiring for Cooks. Mount Vernon Country Club was established in 1915 and is considered on of the premier private clubs in Central Ohio.&nbsp;Members enjoy a state-of-the-art athletic center, two pools, and fine dining in an exclusive environment. The well-appointed clubhouse is a popular event and wedding reception destination for members and their guests.</span></p>\n\n<p><span style=\"color:#000000\">Responsibilities of the Cook at Mount Vernon Country Club include:</span></p>\n\n<ul>\n\t<li><span style=\"color:#000000\">Prepare and cook menu items according to club recipes, ensuring consistency, quality, and presentation standards expected by members and guests</span></li>\n\t<li><span style=\"color:#000000\">Execute high-quality short-order cooking (grill, fry, pantry, and breakfast items) in a fast-paced environment</span></li>\n\t<li><span style=\"color:#000000\">Maintain proper Mise en place by prepping, portioning, and organizing ingredients before service</span></li>\n\t<li><span style=\"color:#000000\">Ensure all food is prepared safely and in compliance with sanitation standards to prevent Foodborne illness</span></li>\n\t<li><span style=\"color:#000000\">Maintain a clean, organized, and stocked workstation at all times (&ldquo;clean as you go&rdquo;)</span></li>\n\t<li><span style=\"color:#000000\">Accurately follow recipes, portion controls, and plating guidelines to ensure consistency for repeat member dining</span></li>\n\t<li><span style=\"color:#000000\">Handle multiple tickets and prioritize orders efficiently during peak periods (e.g., post-tee time rushes, events)</span></li>\n\t<li><span style=\"color:#000000\">Communicate clearly and effectively with kitchen team members and front-of-house staff to ensure smooth service</span></li>\n\t<li><span style=\"color:#000000\">Accommodate member requests and dietary modifications with professionalism and attention to detail</span></li>\n\t<li><span style=\"color:#000000\">Assist with banquet and event preparation, including bulk cooking, plating, and execution for tournaments, weddings, and club events</span></li>\n\t<li><span style=\"color:#000000\">Support breakfast, lunch, and/or dinner service as needed, demonstrating versatility across stations</span></li>\n\t<li><span style=\"color:#000000\">Properly store, label, and rotate food products in accordance with FIFO (First In, First Out) standards</span></li>\n\t<li><span style=\"color:#000000\">Assist with inventory control, prep lists, and minimizing food waste</span></li>\n\t<li><span style=\"color:#000000\">Follow direction from the Executive Chef, Sous Chef, or Kitchen Manager and demonstrate a team-first attitude</span></li>\n\t<li><span style=\"color:#000000\">Maintain punctuality, reliability, and a professional demeanor at all times</span></li>\n</ul>\n",
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