Job Summary
The Line Cook is responsible for preparing and cooking a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks in accordance with the Club's standard recipes, quality standards, and presentation guidelines. This position utilizes various kitchen equipment and utensils to efficiently execute daily production and service needs while maintaining a clean, organized, and safe work environment.
Job Duties & Responsibilities
- Take inventory of all items required for station set-up and determine items requiring preparation
- Prepare menu items according to established recipes, portion standards, and presentation specifications
- Coordinate and properly time food orders with other kitchen operations to ensure efficient service
- Requisition ingredients and supplies necessary to produce menu items
- Notify the Sous Chef of anticipated product shortages or inventory concerns
- Maintain cleanliness and sanitation of assigned work areas, equipment, and utensils
- Set up, maintain, and break down prep and cooking stations before, during, and after service
- Properly cover, label, date, and store reusable leftover products according to food safety standards
- Recommend maintenance, repairs, and general upkeep for kitchen equipment and assigned work areas
- Complete all required kitchen closing procedures using established checklists
- Attend kitchen staff meetings and actively contribute ideas for operational improvements
- Assist with banquet, special event, and other culinary operations as needed
- Adhere to all federal, state, and local health, safety, and sanitation regulations
- Follow all safety procedures when operating and cleaning kitchen equipment.
- Maintain a professional appearance and adhere to club standards and policies
- Perform additional duties as assigned by the Chef de Cuisine or Sous Chef
Minimum Qualifications & Experience
- High School Diploma or GED equivalent
- Minimum of two (2) years of experience in kitchen preparation and cooking
- Successful completion of a two-year culinary arts program or equivalent culinary training preferred
- Previous experience in a private club, resort, hotel, or high-volume restaurant environment preferred
- Current Food Safety Certification (ServSafe or equivalent) required or obtained within a designated timeframe upon hire
Critical Skills
- Ability to prepare menu items efficiently while maintaining consistency and quality standards
- Working knowledge of food preparation techniques, cooking methods, and kitchen equipment operation
- Knowledge of food safety, sanitation, and proper food handling procedures
- Ability to read, understand, and execute standardized recipes
- Ability to work effectively in a fast-paced, team-oriented environment
- Strong organizational and time management skills
- Ability to prioritize multiple tasks while maintaining attention to detail
- Ability to communicate effectively with culinary team members and supervisors
- Ability to perform assigned duties during emergency situations
Schedule Requirements
- While this role offers flexibility, availability on weekends and holidays is expected to support Club operations
Training
- This role includes hands-on shadowing to ensure success and skill development
Travel Required?
Physical Demands
- Ability to stand and walk for extended periods
- Frequently climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach
- Ability to push, pull, and lift up to 50 pounds
- Perform repetitive hand and arm motions throughout the shift
- Ability to work in hot, humid, and noisy environments
- Ability to safely operate kitchen equipment and tools