Line Cook

As a Line Cook, you will be responsible for food preparation, station setup and breakdown, maintaining cleanliness and safety standards, and working collaboratively with the kitchen team to ensure timely and accurate service. To be successful in this position, dependability and detail oritentation are critical in helping to delivery high-quality, consistently prepared dishes in a fast-paced kitchen environment.


Essential Roles & Responsibilities

• Conduct daily walk-throughs of coolers to check items needed for that shift and upcoming shifts, alerting the Kitchen Management team of items needing to be ordered.
• Thoroughly check and sign for any kitchen deliveries in the absence of a Chef.
• Maintain cleanliness and organization of the walk-in cooler, freezer and dry storeroom as utilized.
• Maintain cleanliness and organization of the kitchen- following all cleaning regulations and guidelines, and advising of any safety concerns as they arise.
• Set up and break down line stations in preparation and conclusion of service, following cleaning regulations and guidelines.
• Oversee the daily set duties of cooking on the line- preparing the line in a manner that will maintain club meal times at twenty (20) minutes or less.
• Assist with plate presentation as needed, ensuring professional, clean and appetizing presentation in all dishes.
• Assist with portion controls, ensuring organizational processes and regulations are followed consistently to maintain appropriate cost metrics.
• Ensure the highest quality of food and service by following appropriate recipe cards and maintaining club standards.
• Ensure the proper documentation of waste is recorded and submitted to the Kitchen Management team.
• Ensure the proper storage, use and handling of all food items in order to minimize waste and utilization of products.

• Must be able to stand for longer than 8 hours.
• Must be able to move 50 pounds on an intermittent basis.
• Must be able to bend, stoop, lift, reach, push, pull, twist, walk, crouch, and squat.
• Must be able to speak, hear and see.

• Must be able to work in a smoke free, drug free environment.
• Must be able to work all shifts, nights, weekends, holidays & special events as needed.

• Must be at least 18 years of age.
• Ability to read and understand tickets.
• Must be able to understand and follow verbal and written instructions.
• Knowledgeable in handling food and food safety and must be serve safe certified or become serve safe certified.
• Must possess reasonable ability to communicate in English.
• Must have employment eligibility in the U.S.