Teams at The Congress Lake Club

Prepares and plates food for main and banquet kitchens, including salads, desserts, hot-line items, and special functions. Maintains kitchen cleanliness, sanitation, safety, uniform standards, and professional appearance. Monitors inventory, reports reorder needs, receives food deliveries, and rotates stock. The role reports to the Executive Chef and Sous Chef and requires the ability to work under pressure in a busy culinary environment.