Line Cook

Job Description

Job Description

Position Title: Line Cook

Department: Culinary Operations

Division: Food and Beverage

Reports to: Executive Chef / Sous Chef / Pastry Chef

Supervises: None

Company Summary: With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job—we invite you to consider charting your course with us.

Job Duties:

• • • Set up and stock stations with all necessary supplies
    • Prepares food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
    • Prepares a variety of meats, seafood, poultry, vegetables, dairy, and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags
    • Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
    • Assures that each item is cooked to the Chef and guest’s specifications
    • Answers, report and follows Executive or Sous Chef’s instructions
    • Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service
    • Stocks inventory appropriately and notifies Chefs when items are low in stock
    • Ensures that food comes out simultaneously, in high quality and a timely fashion
    • Assumes responsibility for quality, food safety/sanitation and timeliness of products served
    • Maintains a positive and professional approach with coworkers and customers

Job Competencies :

• • • Ability and desire to withstand prolonged periods of standing
    • Must be able to work independently
    • Must be able to lift and carry up to 50 lbs. and can push, pull, reach, bend, twist, stoop and kneel
    • Must be able to work varied shifts, weekends and holidays as needed
    • Ability to simultaneously manage several projects, and not be flustered by changing priorities and unforeseen obstacles to achieving objectives

Education and/or Experience:

• • • 2-5 years private club or hotel setting
    • Graduate from Culinary school considered an asset
    • Serve Safe/ within 3weeks of starting