Line Cook Job Summary Join our culinary team as a Line Cook, where your passion for food, attention to detail, and commitment to quality will contribute to an exceptional dining experience for our members and guests. The Line Cook is responsible for preparing and cooking a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks, according to the Club's established recipes and standards. This position prepares and maintains an assigned workstation, ensures proper cooking, seasoning, presentation, and consistency of menu items, and works closely with the culinary team to provide efficient and timely service. Essential Duties & Responsibilities Take inventory of all items required for station set-up and determine necessary preparation. Prepare food items according to established Club recipes, standards, and daily prep lists. Set up and maintain an assigned workstation according to par sheets and instructions from the Sous Chef. Prepare sauces, garnishes, and accompaniments for plated menu items. Prepare meats, seafood, poultry, vegetables, and other ingredients for regular service and special functions. Cook menu items to the proper temperature and degree of doneness while maintaining consistent seasoning, quality, and presentation. Coordinate and time orders with other kitchen stations to ensure efficient service. Requisition ingredients and supplies needed to produce menu items. Notify the Sous Chef of anticipated product shortages or other operational concerns. Maintain a clean, organized, and sanitary workstation throughout the shift. Properly cover, label, date, and store reusable food products in accordance with food safety standards. Follow established procedures for setting up, maintaining, and breaking down the assigned station. Properly close the kitchen and assigned workstation using established closing checklists. Follow all procedures for the safe operation, cleaning, and maintenance of kitchen equipment. Report equipment maintenance or repair needs to the Sous Chef. Attend kitchen staff meetings and contribute suggestions for operational improvements. Assist the Sous Chef and culinary team with additional duties as assigned. Requirements & Job Knowledge Knowledge of basic culinary techniques, food preparation, cooking methods, and kitchen operations. Ability to follow recipes, preparation instructions, and established Club standards. Knowledge of proper food handling, sanitation, and storage procedures. Must follow all applicable state and local health and food safety regulations. Must follow established safety procedures when operating and cleaning kitchen equipment. Food Safety Certification required. Ability to work effectively and professionally as part of a fast-paced culinary team. Ability to understand and perform required responsibilities during emergency situations. Availability to work a flexible schedule, including evenings, weekends, and holidays as required by Club operations. Physical Requirements & Work Environment Ability to stand and walk for extended periods. Ability to climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach. Ability to push, pull, carry, or lift up to 50 pounds. Ability to perform continuous and repetitive motions associated with food preparation and cooking. Ability to work in a hot, humid, fast-paced, and occasionally noisy kitchen environment. Join Our Culinary Team We are committed to creating a professional, supportive, and team-oriented culinary environment where employees can develop their skills and take pride in the dining experiences they create. If you enjoy working with quality ingredients, thrive in a collaborative kitchen, and are committed to consistency and excellence, we invite you to join our team.

Pay:

From $22.00 per hour Expected hours: 20.0 - 40.0 per week

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Referral program Vision insurance

Work Location:

In person