Department: F&B BoH
Reports To: Executive Chef
Location: Bay Valley Resort & Conference Center
FLSA Status: Non-Exempt
Position Summary
The Line Cook is responsible for preparing and cooking menu items in accordance with recipes, quality standards, and presentation guidelines. This role ensures efficient kitchen operations by maintaining cleanliness, organization, and food safety standards while working collaboratively with the culinary team to deliver a high-quality dining experience for guests. This position also supports banquet and catering operations, including weddings, conferences, golf outings, and special events hosted throughout the resort.
Key Responsibilities
· Prepare and cook menu items according to established recipes and standards
· Set up and stock stations with all necessary supplies before service
· Assist with banquet food preparation, plating, buffet setup, and event execution
· Support banquet, wedding, conference, golf outing, and catered event meal service as needed
· Ensure food is prepared in a timely manner and meets quality and presentation standards
· Maintain cleanliness and organization of the kitchen, workstations, banquet prep areas, and equipment
· Follow all food safety, sanitation, and health regulations
· Monitor inventory levels and communicate supply needs to kitchen leadership
· Assist with receiving and storing deliveries properly
· Work collaboratively with kitchen team members and banquet staff to ensure smooth service operations
· Maintain proper portion control and minimize food waste
· Assist with banquet line setup, breakdown, and post-event cleanup
· Adhere to all company policies, safety procedures, and brand standards
Key Qualifications Required
· Previous cooking or food preparation experience preferred
· Basic knowledge of kitchen operations and food safety practices
· Ability to work in a fast-paced environment
· Strong attention to detail and consistency
· Ability to stand for extended periods and lift up to 50 pounds
· Ability to work flexible schedules including evenings, weekends, holidays, and event-based shifts
Preferred
· Previous experience as a Line Cook in a restaurant or hotel kitchen
· Experience with banquet or catering operations preferred
· Food safety certification (ServSafe or equivalent)
· Experience in a high-volume kitchen environment
· Culinary training or related coursework
Skills & Competencies
· Strong time-management and organizational skills
· Ability to follow recipes and instructions accurately
· Attention to detail and quality control
· Ability to work as part of a team
· Strong work ethic and reliability
· Ability to handle multiple tasks during busy service and banquet periods
Working Environment
· On-site role based at Bay Valley Resort & Conference Center
· Fast-paced kitchen environment with exposure to heat, sharp objects, and kitchen equipment
· Requires standing for extended periods
· May lift up to 50 pounds regularly
· Schedule may include mornings, evenings, weekends, holidays, and special events
Equal Employment Opportunity Statement
The Company is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected under applicable law.
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
Pay: From $16.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid training
- Vision insurance
Work Location: In person
