Line Cook Hobe Sound Golf Club Reports to: Executive Chef / Sous Chef The Line Cook is responsible for preparing and cooking food for daily dining service, club events, and private functions. This position follows established recipes, maintains an organized station, and consistently meets the club's standards for food quality, presentation, and portion size. The Line Cook works closely with the culinary team to provide timely, high-quality dining experiences for members and guests while maintaining a clean, safe, and professional kitchen. Core Responsibilities Prepare and cook menu items according to established recipes and chef instructions. Maintain consistent food quality, presentation, and portion standards. Execute orders accurately and efficiently during service. Follow special requests, dietary restrictions, and allergy procedures as directed. Assist with daily specials and seasonal menu offerings. Kitchen Operations & Station Readiness Complete assigned preparation tasks before service. Set up, stock, and maintain an organized cooking station. Communicate preparation needs, product shortages, and service concerns to the Executive Chef or Sous Chef. Coordinate with fellow cooks and the expeditor to ensure orders are completed together and served promptly. Properly clean, break down, and restock the station after service. Assist other kitchen stations as business needs require. Product Handling & Waste Control Follow established portion sizes and preparation methods to minimize waste. Label, date, store, and rotate products using first-in, first-out practices. Monitor product freshness and report quality concerns promptly. Assist with receiving, organizing deliveries, and inventory counts as assigned. Handle ingredients, supplies, and equipment responsibly. Event & Banquet Execution Assist with food preparation and plating for club events, tournaments, holidays, and private functions. Follow banquet recipes, production instructions, and service timelines. Support buffet replenishment and assigned cooking stations. Maintain consistent quality during both regular dining and high-volume event service. Sanitation & Safety Follow club food safety procedures and sanitation standards. Maintain clean workstations, equipment, utensils, and storage areas. Follow proper cooking, holding, cooling, and reheating procedures. Prevent cross-contamination and follow established allergen-handling protocols. Use knives and kitchen equipment safely. Report equipment issues, unsafe conditions, and injuries promptly. Teamwork & Professionalism Follow direction from the Executive Chef and Sous Chef. Communicate respectfully and effectively with kitchen and service staff. Arrive on time, in proper uniform, and ready to work. Participate in training and apply feedback to improve performance. Maintain a professional attitude during busy service periods. Complete additional kitchen duties as assigned. Key Performance Expectations Consistent food quality and presentation Accurate and timely order execution Station readiness and organization Proper portioning and minimal food waste Compliance with sanitation and food safety procedures Dependability, teamwork, and professionalism Qualifications Previous line cook or comparable professional kitchen experience preferred. Experience in private clubs, restaurants, resorts, or hospitality settings preferred. Working knowledge of cooking techniques, knife skills, and food preparation. Ability to follow recipes, instructions, and established kitchen procedures. Ability to manage multiple orders in a fast-paced environment. Availability to work evenings, weekends, and holidays as scheduled. Food handler training or certification preferred. Physical Requirements Ability to stand and walk for extended periods. Ability to bend, reach, lift, and carry food products, supplies, and kitchen equipment. Ability to work safely around heat, sharp tools, and commercial kitchen equipment. Ability to perform essential job duties with or without reasonable accommodation. Core Competencies Cooking skills and attention to detail Time management and organization Food safety awareness Teamwork and communication Adaptability Member service mindset

Pay:

From $22.00 per hour

Work Location:

In person