Line Cook

Classification: Non-Exempt Reports to: Food and Beverage Manager/Director

Summary

The Line Cook at The Territory Golf & Country Club plays a key role in delivering a high-quality dining experience for our members and guests. This position is responsible for preparing meals according to club standards, maintaining cleanliness, and ensuring consistency in food preparation. The ideal candidate is reliable, detail-oriented, and thrives in a fast-paced kitchen environment.

The Line Cook works closely with the Food & Beverage Manager, fellow kitchen staff, and front-of-house teams to ensure smooth service. A passion for quality food, organization, and teamwork is essential for success in this role.

Essential Job Functions

• Prepare and cook menu items with precision, following recipes, portion guidelines, and club quality standards.
• Ensure food presentation and plating are consistent with established standards.
• Work various stations (grill, sauté, fry, etc.) as assigned, adjusting to service demands.
• Maintain cleanliness and organization of workstations, coolers, and storage areas.
• Follow all sanitation and food safety regulations, including proper food handling and storage.
• Assist with food prep for daily service, private events, and club tournaments.
• Monitor inventory levels and communicate stock shortages to management.
• Operate kitchen equipment safely and efficiently, reporting maintenance issues as needed.
• Follow all club policies, procedures, and dress code requirements.
• Work closely with the Food & Beverage Manager and other kitchen team members to ensure efficient kitchen operations.
• Perform additional duties as assigned by the Food & Beverage Manager or General Manager.
  
  

Physical Demands

• Must be able to stand, walk, and move continuously in a hot, fast-paced kitchen environment.
• Ability to lift up to 50 lbs., bend, kneel, and reach frequently.
• Exposure to hot surfaces, sharp utensils, and cleaning chemicals.
• Must be able to work flexible shifts, including weekends and evenings.
  
  

Qualifications

• Prior experience as a line cook, prep cook, or similar role preferred, but willing to train motivated candidates.
• Knowledge of proper food handling, safety, and sanitation practices.
• Ability to work under pressure, multitask, and meet service deadlines.
• Strong work ethic, attention to detail, and a commitment to quality.
• Required state food handling certification or ability to obtain before starting.
• Passion for delivering a high-quality dining experience to club members and guests.
  
  

Work Environment & Expectations

• This role is part of a professional private club setting, and all employees are expected to maintain a neat appearance and a respectful attitude toward members and guests.
• The kitchen is a team-driven environment, and success depends on communication, cooperation, and a positive attitude.
• Punctuality, reliability, and a commitment to excellence are expected in all aspects of the role.
  
  

This job description is not designed to cover or contain a comprehensive list of duties and responsibilities. Other tasks may be assigned as necessary to support the kitchen and club operations.