Position: Line Cook

Department: Culinary / Food & Beverage

Reports To: Executive Chef & Sous Chefs

Food Preparation & Execution

· Prepare, cook, and plate menu items for à 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.

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 à 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.