Line Cook

Job Summary

The Line Cook is responsible for the preparation and execution of high-quality culinary items across the club’s diverse food and beverage outlets. This position ensures every dish meets the Chef’s exacting standards for flavor, presentation, and safety.

Duties

• Station Management: Setup, stock, and break down assigned hot or cold culinary stations (e.g., sauté, grill, pantry, banquet prep) daily according to kitchen checklists.
• Execution: Prepare, cook, and plate menu items to exact specifications, portion controls, and recipe standards in a timely manner during service.
• Inventory & Prep: Complete daily prep lists, ensuring all ingredients are fresh, properly rotated using the FIFO (First In, First Out) method, and labeled with dates.
• Banquet Operations: Assist in the execution of banquet events, buffet setups, and private member parties, maintaining food quality and temperature at scale.
• Sanitation & Safety: Maintain a meticulously clean workspace. Adhere to all local health department regulations regarding food handling, sanitation, storage, and cross-contamination prevention.
• Team Collaboration: Communicate effectively with front-of-house staff and kitchen teammates to ensure smooth ticket times and seamless execution of special members requests and dietary restrictions.
• Other: Other duties as assigned.

Education

High school diploma or GED required

Experience

• Proficient in fundamental culinary techniques, including knife skills, butchery, sauce making, and proper protein cooking temperatures
• Must use precaution to avoid burns from hot fat and grease, but should be familiar with treating such injuries should they occur
• Knowledge of and ability to perform required role during emergency situation

Certification

Active ServSafe or local Food Handler's certification required.

Availability

• Must be able to work nights and weekends

Pay: $15.00 - $17.00 per hour

Work Location: In person

Salary : $15 - $17