Line Cook

Cooks support the back‑of‑house operations and kitchens by preparing, cooking, and plating dishes for member meals and events while maintaining excellent customer service. Primarily working in the evenings, the line cook will perform these tasks for dinner services on weekdays and some weekends. Responsibilities Setting up and stocking workstations with necessary supplies. Working with other kitchen staff to coordinate, prepare, and cook food for service, including chopping vegetables, preparing sauces, and cooking menu items. Ensuring food comes out simultaneously, in high quality, accurate, and timely manner. Supporting back‑of‑house operations, particularly food quality, safety standards, food rotation, and storage. Presenting, garnishing, and arranging final dishes. Ensuring proper inventory and that all final products are fresh. Monitoring maintenance and cleanliness of the kitchen area and kitchen equipment. Adhering to food safety procedures. Performing other duties as required. Qualifications 3 years of experience as a line cook. Ability to lift 50 lbs and stand for long periods. High school diploma or general education degree (GED). Knowledge of various cooking procedures and methods, with relevant culinary/restaurant experience preferred. Organized, able to think and act quickly and effectively while retaining self‑composure. Excellent verbal and interpersonal communication skills to collaborate with others and work as a team. Ability to communicate clearly and concisely and uphold a positive and enthusiastic attitude. Possession of a commitment and eagerness to provide excellent customer service. #J-18808-Ljbffr