The Line Cook is responsible for preparing and cooking high-quality food in accordance with the Club’s standards. This position works closely with the culinary team to provide an exceptional dining experience for members and guests while maintaining a clean, organized, and efficient kitchen.

Responsibilities:

• Prepare and cook menu items according to established recipes, presentation standards, and portion guidelines.
• Set up and maintain an organized workstation before, during, and after service.
• Ensure food is prepared accurately, consistently, and in a timely manner.
• Assist with preparation for daily dining service and other Club functions.
• Follow proper food handling, sanitation, storage, and temperature-control procedures.
• Maintain cleanliness of cooking equipment, work surfaces, coolers, and surrounding kitchen areas.
• Properly label, date, rotate, and store food products.
• Monitor product quality and notify culinary leadership of shortages or quality concerns.
• Minimize food waste and use ingredients responsibly.
• Communicate effectively with chefs, cooks, servers, and other team members during service.
• Follow all Club policies, safety procedures, and health department regulations.
• Assist other areas of the kitchen as needed to ensure smooth culinary operations.
• Perform additional duties as assigned by the Executive Chef, Sous Chef, or culinary leadership.

Key knowledge, skills, and abilities include, but are not limited to, the following: 

• Possesses a commitment and eagerness to provide excellent customer service
• 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 with the ability to collaborate with others and work as a team
• Ability to communicate clearly and concisely and uphold a positive and enthusiastic attitude