Line Cooks

 JOB TITLE: Line Cook
DEPARTMENT: Kitchen
REPORTS TO: Executive Chef & Sous Chef
JOB TYPE: Hourly/Non-Exempt

BASIC FUNCTION:
Prepare and cook menu items for the Club’s dining outlets, banquets, and special events in accordance with established recipes, portion sizes, and presentation standards. Maintain consistent food quality, flavor, and timely service while ensuring the assigned station remains clean, organized, properly stocked, and compliant with all food safety and sanitation requirements.

BENEFITS:

·         Full medical, dental, and vision insurance

·         Paid vacation, sick leave, and holidays

·         401(k) retirement plan

·         Holiday Bonus

·         Referral Bonus

·         Free employee meals

·         Free golf

·         Free parking

·         Opportunities for professional growth and advancement

·         Great team and culture

ESSENTIAL DUTIES & RESPONSIBILITIES
• Prepare food following club recipes and standards.
• Prepare all required items.
• Set up service units with needed items. Prepares items that are ordered by established portions and presentation standards.
• Notifies sous chef of expected shortages.
• Ensure that assigned work areas and equipment are clean and sanitary.
• Assists the sous chef in maintaining security and safety in the kitchen.
• Maintains neat professional appearance and always observes personal cleanliness rules.
• Sets up, maintains, and breaks down prep cook station.
• Requisitions items needed to produce menu items. Adheres to state and local health and safety regulations.
• Covers, dates, and neatly stores all leftover products that are reusable.
• Maintains the highest sanitary standards.
• Coordinates and times orders with other kitchen operations.
• Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
• Attend staff meetings.
• Assists with other duties as assigned by the sous chef.

EXPERIENCE & QUALIFICATIONS:

• Minimum of 1–2 years of line cook experience in a restaurant, hotel, resort, or private club preferred.

• Knowledge of food preparation, cooking techniques, portion control, sanitation, and kitchen safety.

• Ability to follow recipes, maintain consistent quality, and work efficiently in a fast-paced, team-oriented kitchen.

• Culinary training and food-safety certification preferred but not required.

Mid-Pacific Country Club (MPCC) is a private, member-owned club in Kailua that values teamwork, professionalism, and taking care of its employees. MPCC offers a stable work environment, competitive pay and benefits, opportunities to learn and grow, and a culture built on respect, collaboration, and pride in service. Employees enjoy working in a beautiful setting with supportive leadership, a strong sense of ‘ohana, and a commitment to work-life balance.