ResponsibilitiesSetting up and stocking station according to guidelinesPreparing all food items in a sanitary and timely mannerFollowing recipes, portion control and presentation as set by Governors ClubRestocking of all items as needed during the shiftCleaning and maintaining the station practicing good safety, sanitation and organizing skillsProperly using all equipment in stationAssisting with the cleaning and organization of kitchen, walk-in coolers and all storage areasPerforming additional responsibilities as requested by the Sous Chef, Executive Sous Chef, or Executive Chef as neededQualifications: Proven cooking experience, including experience as a line chef, restaurant cook or prep cookExcellent understanding of various cooking methods, ingredients, equipment and proceduresSkilled professional cooking, knife handling, kitchen safety and sanitation practices and food handlingAbility to take direction, work in a team environment and work calmly and effectively under pressurePrivate club experience preferredAt least 18 years of ageAbility to lift up to 50 lbs. Our Line Cooks are responsible for the daily preparation of food items and will report to the Executive Sous Chef, Sous Chef, or Executive Chef.