Line Cook

The Sagamore and Hawthorns Country Club is looking for one more full-time line cook to complete our team. About the Company: The Sagamore Club is a private 18-hole Jack Nicklaus Signature designed course that is consistently recognized as one of the top courses in the state. The Club has a full-service Clubhouse with Ladies and Men’s locker rooms, dining areas, a bar, Jr. Olympic size pool along with a kid's zero-entry play pool, Fitness Center, and tennis/pickleball courts. We pride ourselves on offering a casual, rustic, resort-style feel. You’ll find young families with numerous dependents and retired empty nesters with every other demographic in between using the Club. We create an experience each and every day for our members and guests to ensure we “make their day”. Sagamore has been recognized for numerous awards including: “Top 10 Best New Private Courses in America” by Golf Digest 2004 “Top 5 Golf Courses in Indiana” by Golf Digest 2005 “Top 100 Residential Golf Courses in America” by Golfweek 2007 “Top 10 Golf Courses in Indiana” by Golf Digest 2021 Located in Noblesville, IN, you’ll find this city and county to be recognized as one of the most attractive places to live with affordable housing, great schools, and plenty of shopping areas for all your needs. We offer a small-town feel with big-city amenities just minutes away. A line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Line Cook Requirements: High school diploma or equivalent qualification. Certificate in culinary arts or related field preferred. A minimum of 2 years of experience in a similar role. In-depth knowledge of restaurant best practices and cooking methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team. Must be able to work nights and weekends. Key Duties and Responsibilities: Preparing food includes cleaning and cutting the ingredients, and cooking main dishes, desserts, appetizers, and snacks. Plating prepared foods based on the chef’s guidance. Working with servers to ensure that orders are completed according to request and on time. Washing and cleaning the kitchen and cooking utensils, and storing the equipment at the end of shifts. Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations. Reporting to the executive chef and following instructions.Cleaning prep areas and taking care of leftovers. Stocking inventory and supplies. #J-18808-Ljbffr Hawthorns/Sagamore