What are the responsibilities and job description for the Lead Line Cook position at Troon?
The Rocks, located in Scottsdale, AZ, is pleased to announce an excellent career opportunity for a Full-Time Lead Line Cook! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.
Ideal candidates are dependable, team-oriented, and able to take direction, with at least four years of cooking experience in a fine dining environment. The Lead Line Cook assists the Chef and Kitchen Manager in preparing food for all culinary outlets on the property, including responsibilities related to kitchen sanitation, cleanliness, preparation, and timely delivery. This position requires strict adherence to all procedures and guidelines established by the Food Service and Safety Department.
- Set up, stock, and break down hot and cold culinary stations daily.
- Line Leadership: Direct line cooks during peak service to maintain timing, consistency, and portion control.
- Food Preparation: Execute advanced prep work, including butchery, sauce fabrication, and complex food production.
- Quality Control: Taste food throughout service to ensure strict adherence to recipes and flavor profiles.
- Safety & Sanitation: Enforce local health department regulations and HACCP standards for food storage, rotation, and temperature control.
- Inventory & Waste: Monitor inventory levels, assist with ordering, and minimize food waste through proper utilization.
- Team Mentorship: Assist in training, onboarding, and coaching entry-level kitchen staff on culinary techniques.
- Minimum of 3–5 years of progressive culinary experience in a high-volume, scratch-cooking kitchen.
- Valid local food handler or ServSafe Manager certification required.
- Proficient in all basic cooking methods (sautéing, roasting, braising, poaching) and advanced knife work.
- Strong verbal communication skills to effectively expedite orders and manage kitchen flow under pressure.
- Ability to stand for long periods, work in high-temperature environments, and lift up to 50 pounds.