Line Cook

Line CookPosition: Line CookDepartment: Culinary / Food & BeverageReports To: Executive Chef & Sous ChefsFood Preparation & ExecutionPrepare, cook, and plate menu items for à la carte service, banquets, and special events according to club standards.Follow standardized recipes, portion controls, and plating guides with precision.Maintain a clean, organized, and efficient workstation at all times.Execute high-volume service with consistency, accuracy, and urgency.Assist with daily prep lists, production sheets, and mise en place for multiple outlets.Quality & StandardsEnsure every dish meets the club's expectations for taste, quality, and presentation.Follow all culinary best practices including proper seasoning, temperature control, and cooking methods.Communicate clearly with the culinary team to ensure smooth service and consistency.Sanitation & SafetyAdhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling.Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures.Practice safe knife skills and uphold a culture of safety and professionalism.Teamwork & CommunicationWork collaboratively with other cooks, chefs, stewards, and service staff.Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately.Assist with training new team members as needed.Operational SupportParticipate in inventory, receiving, and proper storage of products.Support menu changes, seasonal features, and special event menus.Properly shut down and clean assigned station at the conclusion of each shift.RequirementsRequiredMinimum 2-3 years of culinary experience, preferably in upscale dining, resorts, hotels, or private clubs.Strong knowledge of culinary fundamentals, cooking techniques, and kitchen operations.Ability to multitask and work efficiently during periods of high volume.Punctual, dependable, and committed to maintaining a professional appearance and attitude.PreferredCulinary degree or formal culinary training.Experience with banquet production and high-end à la carte service.Knowledge of seasonal, farm-to-table, and modern cuisine.Familiarity with kitchen equipment such as combi-ovens, sous vide, planchas, smokers, etc.Physical RequirementsAbility to stand and work on foot for extended periods.Ability to lift up to 50 lbs.Comfortable working in a fast-paced, high-heat environment.