Part Time Line Cook

Job Summary
Southwestern Yacht Club is seeking a skilled and reliable Part-Time Line Cook to join our à la carte kitchen team. The ideal candidate is passionate about food, thrives in a member-service environment, and takes pride in delivering consistent, high-quality dishes for our members and their guests.

Key Responsibilities

• Prepare and cook à la carte menu items to order, following standardized recipes and plating guidelines
• Set up, stock, and break down assigned stations for each service
• Prepare ingredients (washing, chopping, portioning) ahead of and during service
• Work efficiently with the kitchen team to ensure accurate, well-timed ticket fulfillment during member dining hours
• Communicate clearly with servers and kitchen staff regarding special requests, allergies, or modifications
• Maintain a clean, organized, and sanitary workstation in compliance with health and safety codes
• Monitor stock levels at your station and alert kitchen management to low supplies
• Follow proper food handling, storage, and rotation procedures (FIFO)
• Uphold the club's standards of hospitality and food quality for our membership

Qualifications

• Previous line cook experience, ideally in an à la carte or restaurant setting
• Strong knife skills and knowledge of various cooking methods and techniques
• Ability to work efficiently in a fast-paced, member-facing kitchen
• Strong communication and teamwork skills
• Ability to stand for extended periods and lift up to 50 lbs
• Flexibility to work evenings and weekends based on club dining hours
• Food Handler's Certification (or willingness to obtain)

Schedule
Part-time, with shifts based on club dining hours (evenings/weekends required)

Experience & Education

• Minimum 1–2 years of experience as a line cook or in a similar kitchen role, preferably in an à la carte or full-service restaurant setting
• High school diploma or equivalent preferred
• Culinary training or certification a plus, but not required

Certifications

• Current Food Handler's Certification (or ability to obtain within [30 days] of hire)
• ServSafe certification preferred

Skills

• Solid knife skills and familiarity with basic cooking techniques (sauté, grill, broil, fry, etc.)
• Ability to read and follow standardized recipes and plating guidelines
• Basic understanding of food safety, sanitation, and kitchen hygiene standards
• Ability to multitask and stay organized during busy service periods

Physical Requirements

• Ability to stand and be on your feet for up to 6–8 hours per shift
• Ability to lift and carry up to 50 lbs
• Comfortable working in a hot kitchen environment with exposure to open flames, hot surfaces, and sharp tools
• Manual dexterity for cutting, chopping, and plating

Availability

• Must be available to work evenings and weekends based on club dining hours
• Reliable transportation to and from the club

Other

• Must pass a background check (if applicable to your club's policy)
• Legally authorized to work in the [United States/relevant country]
• Strong communication and teamwork skills; ability to take direction well in a fast-paced environment