Department: Food & Beverage
Reports To: Director of Operations
Takes Direction From: Lead Server and Sous Chef on Duty
Location: 1911 Group – Union Country Club
Job Title: Line Cook
Position Summary
The Line Cook prepares and cooks menu items according to established recipes and standards, ensuring consistency, quality, and timely service. This role supports daily dining operations, banquets, and special events.
Essential Duties & Responsibilities
- Prepare and cook menu items according to recipes, portions, and presentation standards
- Set up, stock, and maintain assigned cooking stations
- Operate grills, fryers, ovens, and other kitchen equipment safely
- Maintain clean, organized workstations during and after service
- Follow food safety, sanitation, and temperature control standards
- Support banquets, events, and high‑volume service as required
- Communicate effectively with supervisors and kitchen team members
- Support dishwashing and kitchen cleanliness as part of food service
Required Qualifications
- Prior line cook or professional kitchen experience preferred
- Basic knowledge of cooking techniques and kitchen equipment
- Ability to work efficiently in a fast‑paced environment
- Strong teamwork and communication skills
(Culinary training a plus but not required)
Physical & Work Environment Requirements
- Standing for extended periods
- Repetitive hand motions, bending, lifting, and reaching
- Ability to lift up to 50 lbs
- Exposure to hot surfaces and fast‑paced kitchen conditions
- Evening, weekend, and holiday availability required
This job description is intended to convey information essential to understanding the scope of the position and is not intended to be a comprehensive listing of tasks or responsibilities. These, and all other duties as assigned by the manager are expected to be completed.
Pay: From $14.00 per hour
Work Location: In person
