What are the responsibilities and job description for the Line Cook position at West Bend Lakes Golf Club?
Company Description West Bend Lakes Golf Club is a hospitality-focused golf facility located at 1241 State Road 33 E in West Bend, WI. The club offers a welcoming environment for golfers and guests, combining recreational golf with food and beverage services. Team members support a guest-centered experience that emphasizes friendly service and consistent quality. The club values reliability, professionalism, and a positive attitude among staff members. Working at West Bend Lakes Golf Club provides opportunities to contribute to a close-knit team in a scenic setting.
Role Description The Line Cook is a full-time, on-site role based at West Bend Lakes Golf Club in West Bend, WI. This role is responsible for preparing and cooking menu items according to established recipes, portion standards, and presentation guidelines. Daily tasks include setting up and breaking down the line, stocking and rotating ingredients, maintaining cleanliness and food safety standards, and coordinating with other kitchen and front-of-house team members for timely service. The Line Cook assists with prep work, supports special events or busy periods, and follows all health, safety, and sanitation procedures. This role may also help with inventory, receiving deliveries, and reporting any equipment or supply issues to management.
Qualifications
Role Description The Line Cook is a full-time, on-site role based at West Bend Lakes Golf Club in West Bend, WI. This role is responsible for preparing and cooking menu items according to established recipes, portion standards, and presentation guidelines. Daily tasks include setting up and breaking down the line, stocking and rotating ingredients, maintaining cleanliness and food safety standards, and coordinating with other kitchen and front-of-house team members for timely service. The Line Cook assists with prep work, supports special events or busy periods, and follows all health, safety, and sanitation procedures. This role may also help with inventory, receiving deliveries, and reporting any equipment or supply issues to management.
Qualifications
- Experience in basic and intermediate cooking techniques, including grilling, sautéing, frying, and cold station preparation.
- Knowledge of food safety, sanitation practices, and proper food handling in a commercial kitchen environment.
- Ability to follow recipes, portion guidelines, and plating standards while maintaining consistent quality and speed.
- Strong time management, organization, and multitasking skills to work effectively during peak service hours.
- Collaborative attitude with the ability to communicate clearly and work as part of a kitchen and hospitality team.
- Flexibility to work evenings, weekends, holidays, and during special events as needed.
- Previous line cook or kitchen experience in restaurants, hospitality, or clubs preferred but not required.
- Ability to stand for extended periods, lift moderate weights, and work safely in a fast-paced kitchen environment.