Join the fun, fast-paced environment at Destination GN and The Ridge Hotel, located along the shores of Lake Como and three championship golf courses in popular Lake Geneva, WI. We offer multiple F&B venues from Geneva National's Clubhouse restaurant, turf smokehouse, to our five-star Hunt Club Steakhouse, The Ridge Hotel's Crafted Italia, and in our banquet kitchens for special events. This is a great opportunity for a career in Culinary and a necessary step to becoming chef, chef de cuisine, or executive chef. As a line cook or lead line cook, you play a vital role in creating exceptional dining experiences for our guests by preparing high-quality dishes with precision and creativity. The Lead Line Cook position involves additional responsibilities, including guiding and coordinating the team during service, ensuring a smooth kitchen operation, and maintaining the highest standards of food quality and presentation. JOB RESPONSIBILITIESJob duties include, but are not limited to the following: Line Cook:Prepare a variety of dishes according to established recipes and standards, ensuring the highest quality and consistency.Follow proper food handling and safety procedures to maintain a safe and hygienic kitchen environment.Collaborate with other kitchen staff to coordinate food preparation and timing for a seamless service.Assist in the preparation and setup of mise en place, ensuring ingredients are organized and readily available.Maintain a clean and organized workstation, including regular cleaning of equipment and utensils.Monitor food inventory and notify the supervisor of any shortages or discrepancies.Participate in menu development and suggest improvements to enhance the dining experience. Lead Line Cook:Assume a leadership role during service by coordinating the line, delegating tasks, and ensuring efficient kitchen operations.Train and mentor junior line cooks, providing guidance on cooking techniques, presentation, and kitchen procedures.Maintain open communication with the kitchen team, servers, and management to ensure smooth service flow.Assist in scheduling and managing kitchen staff shifts to meet business demands and maintain staffing levels.Collaborate with the Executive Chef to develop daily specials, seasonal menus, and new culinary concepts.Address and resolve any kitchen-related challenges that arise during service.Uphold high standards of cleanliness, organization, and food quality in the kitchen.