Job Summary (Essential Functions): Cook III must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to, all menu items supplied by their perspective kitchen. Cook III must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectations. Maintain and contribute to a positive work environment. Job Knowledge, Core Competencies, and Expectations: Oak Hill Country Club's Acorns of Excellence. Neatly groomed and dressed in accordance with Oak Hill Country Club's appearance standards. Exceptional communication abilities when interacting with associates, guests, clients and internal departments to build relationships. Works harmoniously and professionally with co-workers. Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts if needed. Expected to work 40 hours per week throughout the year and additional hours during event weeks. All other duties as needed. Duties & Responsibilities: Follows all safety protocols. Ability to work well with others within a team first environment. Ability to maintain a clean, and organized work environment. Ability to perform functions of service with attention to detail, speed, and accuracy. Ability to work well under pressure. Ability to follow recipes. Strong knife skills. Properly maintain cleanliness of kitchen spaces and equipment. Properly rotate products and maintain cleanliness of food storage spaces. Maintain and strictly abide by local, state and federal Health department regulations. Attends staff meetings. Performs other appropriate tasks assigned by club leadership. Experience 1-2 years of experience in the culinary field. Education High school or equivalent education required. Licenses and Special Requirements Valid driver’s license. Food Safety Certification is desirable. Physical Demands and Work Environment Regularly exposed to moving mechanical parts and outside weather conditions. Occasionally exposed to wet and/or humid conditions; high, precarious places; extreme cold; extreme heat. The noise level in the work environment is usually moderate to loud. Able to meet and perform the physical requirements of the job and to work effectively in an environment that is typical of this position. Frequent lifting, bending, climbing, stooping, and pulling. Must be able to lift 75 pounds. Must be 18 years of age. Must be able to follow written and verbal instructions. Must have a reliable form of transportation to and from work. General Information Scheduled Shifts: Full-time, year-round position. Days and hours are based on club operations and weather conditions. Regularly works 45+ hours per week. Wage: Competitive wage, based on experience

Minimum Salary: 16.00 Maximum Salary: 17.00 Salary Unit: Hourly