Line Cook

The Line Cook is responsible for preparing and cooking menu items to order in a fast-paced kitchen serving resort guests, golfers, and event attendees. This role ensures consistent food quality, adheres to health and safety standards, and contributes to a positive dining experience.

Key Responsibilities:

• Prepare and cook menu items according to established recipes, portion sizes, and presentation standards
• Set up and stock stations with all necessary supplies before service
• Work an assigned station (grill, sauté, fry, prep, etc.) during service
• Maintain a clean, organized, and sanitary work area in compliance with health codes
• Properly store, label, and rotate food using FIFO standards
• Monitor food inventory and notify management of shortages
• Assist with food prep during off-peak hours
• Communicate effectively with kitchen and front-of-house staff to ensure timely service
• Follow all safety, sanitation, and food-handling procedures
• Support banquet, event, and tournament catering as needed
• Assist with closing duties, including cleaning equipment and breaking down stations

Qualifications:

• Previous line cook or kitchen experience preferred
• Knowledge of cooking techniques, kitchen equipment, and food safety practices
• Food Handler's card/certification (or ability to obtain upon hire)
• Ability to work in a fast-paced environment and stay calm under pressure
• Strong communication and teamwork skills
• Flexible availability, including weekends, holidays, and peak season

Physical Requirements:

• Ability to stand for extended periods
• Ability to lift up to 50 lbs
• Ability to work in a hot kitchen environment and around cooking equipment
• Repetitive motions including chopping, stirring, and plating

Compensation: Competitive hourly wage based on experience; [insert range]. Employee meal and resort perks may be available.