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