Line Cook

General Description: The Line Cook is responsible for preparing and cooking menu items according to Club recipes, quality standards, and presentation guidelines. This role works closely with kitchen staff to ensure orders are prepared accurately, efficiently, and in a safe, sanitary environment. Great opportunity to learn from Michelin Star Executive Chef, Laurent Pillard! Must be available during the week, evenings, weekends, and holidays. Essential Functions: Prepare, season, and cook dishes according to recipes and member specifications. Set up and stock workstations with all necessary ingredients, equipment, utensils, and tools before service. Ensure food quality, freshness, and portion control are maintained at all times. Consult daily with Executive Chef, Executive Sous Chef, and Sous Chef for daily MEP tasks. Set up and service a la carte station following the station and plating standards. Follow set recipes as instructed by Executive Chef. Practice sanitation and safety standards to ensure a safe work environment. Safely and skillfully operate a variety of cooking utensils and equipment, including knives, slicers, and other cutting tools, following proper handling techniques to prevent injury. Contribute to the positive atmosphere and culture of the kitchen. Collaborate with front of the house team members and communicate effectively during all service periods. Assist with receiving and storing deliveries, ensuring proper rotation of inventory. Support other kitchen staff as needed to ensure smooth kitchen operations. Perform other duties as assigned. Qualifications & Requirements: This position is ideal for individuals pursuing a career in the culinary field who want to develop their skills in a fast-paced and professional kitchen. Previous cooking experience in an upscale, fine dining restaurant or hospitality setting preferred. Desire to learn and possess ambition to be an Executive Chef is required. Ability to work in a fast-paced environment and under pressure. Strong attention to detail and organizational skills. Knowledge of basic cooking techniques, knife skills, and food safety standards. Ability to read, write, and communicate effectively in English to understand recipes, safety procedures, and instructions. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to perform more technically advanced recipes and techniques. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, and safety. Physical Requirements: Requires long periods of standing, bending, and lifting throughout each work shift Must be able to routinely lift and carry 35 lbs. without assistance May encounter temperatures ranging from 32 degrees to 425 degrees around equipmentMay occasionally walk on slippery surfaces Noise level in the work environment can be occasionally loud Flexibility to work evenings, weekends, and holidays as required. Benefits: Our team members are a friendly group of professionals! We enjoy a beautiful working environment, free meals, staff outings & events, and much more.We also offer an assortment of medical benefits & perks for eligible team members including paid time off, paid parental leave, free long-term disability insurance, free group life and accidental death & dismemberment insurance, 401(k) match and health savings account contributions from the Club. Pre-Employment: All candidates will be required to successfully complete a pre-employment background check and drug screen. #J-18808-Ljbffr