Line Cook

Line Cook

Position: Line Cook

Department: Culinary / Food & Beverage

Reports To: Executive Chef & Sous Chefs

Food Preparation & Execution

Prepare, cook, and plate menu items for la carte service, banquets, and special events according to club standards.

Follow standardized recipes, portion controls, and plating guides with precision.

Maintain a clean, organized, and efficient workstation at all times.

Execute high-volume service with consistency, accuracy, and urgency.

Assist with daily prep lists, production sheets, and mise en place for multiple outlets.

Quality & Standards

Ensure every dish meets the club's expectations for taste, quality, and presentation.

Follow all culinary best practices including proper seasoning, temperature control, and cooking methods.

Communicate clearly with the culinary team to ensure smooth service and consistency.

Sanitation & Safety

Adhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling.

Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures.

Practice safe knife skills and uphold a culture of safety and professionalism.

Teamwork & Communication

Work collaboratively with other cooks, chefs, stewards, and service staff.

Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately.

Assist with training new team members as needed.

Operational Support

Participate in inventory, receiving, and proper storage of products.

Support menu changes, seasonal features, and special event menus.

Properly shut down and clean assigned station at the conclusion of each shift.

Requirements

Required

Minimum 2-3 years of culinary experience, preferably in upscale dining, resorts, hotels, or private clubs.

Strong knowledge of culinary fundamentals, cooking techniques, and kitchen operations.

Ability to multitask and work efficiently during periods of high volume.

Punctual, dependable, and committed to maintaining a professional appearance and attitude.

Preferred

Culinary degree or formal culinary training.

Experience with banquet production and high-end la carte service.

Knowledge of seasonal, farm-to-table, and modern cuisine.

Familiarity with kitchen equipment such as combi-ovens, sous vide, planchas, smokers, etc.

Physical Requirements

Ability to stand and work on foot for extended periods.

Ability to lift up to 50 lbs.

Comfortable working in a fast-paced, high-heat environment.