Breakfast/Lunch Line cook- Monday through Friday

Job Description

Job Description

Morning Line CookThe Athletic Club of ColumbusSchedule: Monday–Friday, 6:00 AM–3:00 PM**The Athletic Club of Columbus is closed most holidaysPosition SummaryThe Athletic Club of Columbus is seeking a dependable and skilled Morning Line Cook to join our culinary team. This position is responsible for preparing and executing high-quality breakfast and lunch service while maintaining the consistency, presentation, cleanliness, and hospitality standards expected at a premier private club.The ideal candidate is organized, reliable, works well in a fast-paced kitchen, and takes pride in producing consistently excellent food. This is an excellent opportunity for a culinary professional looking for a consistent Monday–Friday daytime schedule in a professional kitchen environment.Essential Duties & ResponsibilitiesPrepare and execute breakfast and lunch menu items according to established recipes, specifications, and presentation standards.Set up and maintain assigned stations prior to service, ensuring all necessary ingredients, equipment, and supplies are ready.Complete daily food preparation, including proteins, vegetables, sauces, dressings, garnishes, and other assigned items.Cook menu items accurately and efficiently while maintaining proper temperatures, portion sizes, and presentation.Coordinate with fellow cooks, servers, and culinary leadership to ensure timely and accurate service.Maintain a clean, organized, and properly stocked workstation throughout the shift.Follow all food safety, sanitation, labeling, dating, storage, and temperature-control procedures.Assist with receiving, rotating, and properly storing food products using FIFO standards.Minimize food waste through proper preparation, portioning, storage, and product utilization.Communicate low inventory, product quality concerns, equipment issues, or other operational needs to culinary leadership.Assist with daily and weekly cleaning responsibilities and maintain kitchen equipment according to established standards.Support banquet, event, and club food preparation as needed.Accommodate member dietary restrictions, allergies, and special requests according to established procedures.Maintain a professional, positive, and team-oriented attitude when working with culinary and service staff.Perform additional culinary duties as assigned by the Executive Chef or Sous Chef.QualificationsPrevious line cook, breakfast cook, or professional kitchen experience preferred.Strong working knowledge of basic cooking techniques and kitchen equipment.Breakfast experience, including eggs and other made-to-order breakfast items, is a plus.Ability to follow recipes and consistently reproduce menu items to established standards.Strong organizational and time-management skills.Ability to work independently while contributing to a team environment.Dependable attendance and punctuality, particularly for early-morning shifts.Understanding of food safety and sanitation practices.Ability to remain organized and composed during high-volume service periods.Commitment to providing an exceptional culinary experience for members and guests.ScheduleMonday –Friday | 6:00 AM–3:00 PMThis position offers a consistent weekday daytime schedule. Occasional schedule adjustments may be required based on Club operations, holidays, or special events. we are closed most major holidays Physical RequirementsAbility to stand and work on your feet for extended periods.Ability to lift and carry up to 50 pounds.Ability to bend, reach, push, pull, and perform repetitive kitchen tasks.Ability to work safely around hot surfaces, ovens, grills, fryers, knives, and other commercial kitchen equipment.What We're Looking ForAt The Athletic Club of Columbus, our culinary team plays an important role in the overall member experience. We are looking for someone who takes ownership of their station, values consistency, supports their teammates, and understands that attention to detail matters.The successful Morning Line Cook will be reliable, efficient, organized, professional, and committed to producing high-quality food every day.