What are the responsibilities and job description for the Line Cook position at Grand Lagoon Yacht Club?
We are looking for a reliable Line Cook to join our kitchen team and help execute a consistent, high‑quality menu during busy service.
The ideal candidate is organized, communicates well on the line, and can maintain standards under pressure.
Responsibilities
Set up and stock your station with all necessary food, sauces, and equipment before service.
Prepare ingredients for service, including chopping, portioning, and basic sauce and prep work.
Cook and plate menu items to spec, ensuring consistency, proper temps, and attractive presentation.
Fire tickets in sync with the rest of the line and communicate clearly to keep orders flowing on time.
Follow all food safety, sanitation, and labeling standards; keep your station clean during and after service.
Properly store, rotate, and label product, and notify management of low or out‑of‑stock items.
Assist with prep, breakdown, dishes, and other tasks as needed to support the team.
Qualifications
Previous experience as a line cook, prep cook, or similar role in a professional kitchen preferred.
Basic knowledge of cooking techniques, knife skills, and station organization.
Ability to stand for long periods, work in a fast‑paced environment, and lift up to 30–50 lbs as needed.
Understanding of food safety and sanitation; food handler or ServSafe certification is a plus.
Strong communication, teamwork, and time‑management skills, with a positive, professional attitude.
Schedule and Compensation
Full‑time or part‑time positions available; shifts may include evenings, weekends, and holidays as needed.
Pay based on experience, with opportunities for growth in the kitchen.
The ideal candidate is organized, communicates well on the line, and can maintain standards under pressure.
Responsibilities
Set up and stock your station with all necessary food, sauces, and equipment before service.
Prepare ingredients for service, including chopping, portioning, and basic sauce and prep work.
Cook and plate menu items to spec, ensuring consistency, proper temps, and attractive presentation.
Fire tickets in sync with the rest of the line and communicate clearly to keep orders flowing on time.
Follow all food safety, sanitation, and labeling standards; keep your station clean during and after service.
Properly store, rotate, and label product, and notify management of low or out‑of‑stock items.
Assist with prep, breakdown, dishes, and other tasks as needed to support the team.
Qualifications
Previous experience as a line cook, prep cook, or similar role in a professional kitchen preferred.
Basic knowledge of cooking techniques, knife skills, and station organization.
Ability to stand for long periods, work in a fast‑paced environment, and lift up to 30–50 lbs as needed.
Understanding of food safety and sanitation; food handler or ServSafe certification is a plus.
Strong communication, teamwork, and time‑management skills, with a positive, professional attitude.
Schedule and Compensation
Full‑time or part‑time positions available; shifts may include evenings, weekends, and holidays as needed.
Pay based on experience, with opportunities for growth in the kitchen.