***RFI response***
The worker will be employed at a private country club that operates multiple food service venues, including member dining restaurants and banquet/event space. The cook will prepare food in both à la carte restaurant kitchens and banquet kitchen serving private events, weddings, tournaments, and member functions. Duties include preparing and cooking a variety of meats, fish, vegetables, baked items, and other menu offerings according to established club recipes and standards using commercial kitchen equipment and utensils.
Food preparation will involve both individual member orders and bulk production. In the club’s restaurant dining venues, meals are prepared a la carte based on individual member and guest menu selections. In the banquet and event kitchen, the worker will prepare food in larger quantities for buffets, plated banquets, receptions, and tournaments.
The worker will assist with the setup and breakdown of banquet and dining service areas by arranging action stations, buffet trays, and decorative food displays for club functions and special events. Specific tasks include transporting and positioning chafing dishes, serving platters, warming lamps; setting up actions stations with portable stoves, blenders, cutting boards, utensils, and ingredients to be used during service; arranging food presentation displays, as well as removing the items used to place them in storage after the service has finished. Setting up theme decorations may include assembling decorative garnishes and herbs and tiered appetizer or dessert stations based on event’s theme.
The worker will use standard banquet and kitchen tools, equipment and materials, including rolling carts, chafing dishes and fuel cans, serving utensils, portable food warmers or coolers, carving stations, buffet risers, heat lamps, grills, fryers, food processors, mixers, slicers, sheet pans, stock pots, sauté pans, hotel pans, serving trays, insulated food carriers, ice bins, banquet carts, rolling racks, carving knives, tongs, ladles, and portable action station equipment used for omelet and pasta stations.
***Original***
Inspect and clean food preparation areas, such as equipment and work surfaces to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature. Ensure freshness of food and ingredients by checking for quality, tracking old and new items, and rotating products. Season and cook food according to company approved recipes. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to company recipes using various kitchen utensils and equipment. Portion, arrange, and garnish food according to company standards. Assist with set up and break down of action stations, buffet tables, displays, and theme decorations. Ensure work stations are properly cleaned at the end of every shift.
Anticipated days and hours of work per week and schedule: Minimum of 35 hours per week (meaning no less than). All employees work at least 5 shifts per week. Typical shifts: 7am to 3pm and 3pm to 11 pm. Shift days and times vary depending on the demand or event scheduled. Overtime: As Needed Only.
SEE ATTACHED DOCUMENT UPLOAD FOR FULL COPY OF THE JOB OFFER - Note to Certifying Officer: Attached is a full copy of the job offer. If any information on this job offer needs to be added to the ETA-9142, we grant you permission to add the information listed in this attachment.
Employment period: Oct 1, 2026 – May 31, 2027
