Job Summary:
The Line Cook is responsible for preparing food items according to par sheets, standard recipes, and instructions from the Executive Chef. This role supports daily kitchen operations, service periods, and special functions while maintaining high standards of quality, safety, and cleanliness.
Duties & Responsibilities:
- Prepare meats, seafood, vegetables, and other food items for line service and special functions
- Execute assigned station duties during service periods
- Follow standard recipes and presentation guidelines at all times
- Operate food preparation equipment safely and according to manufacturer instructions
- Communicate product shortages to the Executive Chef in advance
- Maintain a clean and organized workstation, including kitchen equipment and floors
- Properly store unused food items, ensuring they are covered, dated, and labeled
- Assist with preparation of additional food items on the serving line as needed
- Practice safe and sanitary food handling procedures, including proper personal hygiene
- Return soiled utensils and small wares to designated cleaning areas
- Assist in dishwashing duties by rotating to and from the dish tank during the shift
- Identify and recommend maintenance, repair, or upkeep needs for kitchen equipment and work areas
- Complete additional tasks as assigned by the Executive Chef
Qualifications & Experience:
- Previous experience as a Line Cook in a private club or fine dining restaurant required
- Strong knowledge of food safety, sanitation, and kitchen operations
- Ability to work efficiently in a fast-paced environment
- Flexible availability to work days, nights, weekends, and holidays
Schedule:
- Kitchen service typically runs from 5:00 PM to 9:00 PM, subject to change based on Club needs.
- No food service on Mondays
Job Type: Full-time
Pay: $16.00 per hour
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
