Line Cook

Position Title: Line Cook Department: Culinary Operations Division: Food and Beverage Reports to: Executive Chef / Sous Chef / Pastry Chef Supervises: None Company Summary: With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job-we invite you to consider charting your course with us. Job Duties: Set up and stock stations with all necessary supplies Prepares food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) Prepares a variety of meats, seafood, poultry, vegetables, dairy, and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags Processes prepared foods for service using ovens, gas stoves, griddles, and broilers Assures that each item is cooked to the Chef and guest's specifications Answers, report and follows Executive or Sous Chef's instructions Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service Stocks inventory appropriately and notifies Chefs when items are low in stock Ensures that food comes out simultaneously, in high quality and a timely fashion Assumes responsibility for quality, food safety/sanitation and timeliness of products served Maintains a positive and professional approach with coworkers and customers Job Competencies: Ability and desire to withstand prolonged periods of standing Must be able to work independently Must be able to lift and carry up to 50 lbs. and can push, pull, reach, bend, twist, stoop and kneel Must be able to work varied shifts, weekends and holidays as needed Ability to simultaneously manage several projects, and not be flustered by changing priorities and unforeseen obstacles to achieving objectives Education and/or Experience: 2-5 years private club or hotel setting Graduate from Culinary school considered an asset Serve Safe/ within 3weeks of starting