Line Cook

Job Title

Line Cook

FLSA Classification

Non-exempt

Salary Range

Commensurate with experience

Reports to

Executive Sous Chef

Job Summary

The Line Cook is responsible for preparing and cooking high-quality menu items for the Bistro Dining Room and supporting catering and event operations as needed. Reporting to the Executive Sous Chef, this position ensures that all food is prepared according to the club's standards of quality, consistency, and presentation. The Line Cook works as part of the culinary team to maintain efficient kitchen operations, proper sanitation, and a positive, professional environment.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Prepare, cook, and plate menu items for the Bistro Dining Room according to recipes and presentation standards.
• Assist with catering and banquet food preparation as needed for events.
• Maintain cleanliness and organization of workstations and kitchen areas.
• Follow all food safety, sanitation, and health regulations.
• Assist in receiving, storing, and rotating food inventory to maintain freshness and minimize waste.
• Communicate effectively with culinary staff and front-of-house teams to ensure smooth service.
• Support opening and closing procedures, including cleaning and sanitizing equipment.
• Maintain a professional, team-oriented attitude while assisting other culinary team members as needed.
• Participate in ongoing training and development to improve culinary skills and knowledge.

Competencies

• Strong knowledge of cooking techniques, kitchen operations, and food preparation standards.
• Attention to detail and commitment to food quality and presentation.
• Ability to work efficiently in a fast-paced environment.
• Team-oriented with strong communication skills.
• Dependable, punctual, and able to follow direction.
• Knowledge of food safety and sanitation regulations.
• Flexibility to assist with catering, events, and other kitchen tasks as required.

Supervisory Responsibilities

• No supervisory duties are included in this position.

Work Environment

• Works primarily in the main clubhouse kitchen and occasionally in banquet or event areas.
• Fast-paced environment, especially during peak service periods and events.
• Exposure to heat, noise, and kitchen equipment.
• Frequent interaction with culinary staff and occasionally with front-of-house staff.
• Schedule may include early mornings, evenings, weekends, and holidays based on service and event needs.

Physical Demands

• Ability to stand, walk, and move throughout kitchen and event areas for extended periods.
• Frequent lifting, carrying, and moving of ingredients, pots, pans, and trays (up to 50 lbs).
• Manual dexterity to safely operate kitchen equipment and utensils.
• Ability to work safely in a hot, fast-paced environment.
• Must maintain focus and energy during high-volume service periods.

Education and Experience (Required and Preferred)

• High school diploma or equivalent preferred.
• Minimum of 1-3 years of professional culinary experience, preferably in a private club, resort, or fine dining environment.
• Knowledge of basic cooking techniques, food safety, and sanitation practices required.
• Experience in banquet or event catering preferred.
• ServSafe certification or ability to obtain one preferred.
• Strong work ethic and willingness to maintain a clean, efficient, and organized workspace.

EEO Statement

We consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.