***Starting Pay up to $27.00 per hour based on experience***
Job Summary
Line Cooks cook, prepare, and plate high-quality dishes for private members in a high-volume environment that includes fine dining, casual grill service, and large-scale banquets while maintaining professional composure.
Job Tasks/Duties
· Prepare and execute menu items to established recipes, portion standards, and presentation guidelines in a timely manner
· Work efficiently across assigned stations (e.g., sauté, grill, pantry, prep, banquets) during service
· Follow all HACCP procedures, including proper food handling, storage, labeling, temperature control, and documentation
· Maintain strict compliance with local health department regulations and country club sanitation standards
· Assist with daily prep, mise en place, and service execution for a la carte dining, banquets, and special events
· Ensure all food products meet the club’s quality expectations for taste, texture, and appearance
· Maintain a clean, organized, and safe workstation and storage areas at all times ensuring proper product rotation
· Communicate effectively with chefs and fellow team members to ensure smooth service
· Properly use and care for kitchen equipment and tools
· Assist with inventory rotation, waste reduction, and proper storage following FIFO principles
· Participate in daily line checks, tastings, and pre-service meetings to ensure menu knowledge and quality standards
· Accurately complete required HACCP logs, temperature checks, and production records as assigned
· Assist in receiving and inspecting deliveries to ensure product quality, proper temperatures, and correct documentation
· Support chefs with menu changes, seasonal offerings, and special member events
· Follow allergen awareness protocols and accommodate special dietary requests with precision and care
· Proactively identify food safety risks and report concerns to kitchen leadership immediately
· Assist with deep cleaning projects and scheduled sanitation procedures
· Help train and mentor junior kitchen staff or new hires as directed
· Demonstrate professionalism and composure during high-volume service and member interactions
· Contribute to a culture of continuous improvement, teamwork, and accountability within the culinary team
· Perform other duties as assigned to support overall kitchen operations and member satisfaction
Job Knowledge, Core Competencies and Expectations:
· Prepares menu items as needed for member or guest service
· Follows all state and local health and food safety regulations
· Follows all safety procedures for operating and cleaning machinery
· Knowledge of and ability to perform required role during emergency situations
Education and/or Experience
- High School Diploma or GED
Availability
- Regular workdays may include early morning, evening, weekends, and holidays as required to meet the needs of the kitchen and member events.
Physical Demands and Work Environment
· Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
· Push, pull or lift up to 50 pounds.
· Continuous repetitive motions.
· Work in hot, humid and noisy environment.
***Background check and drug screening required. ***
Reports to: Sous Chef & Executive Chef
Supervises: None
Classification: Hourly
Job Types: Full-time, Part-time, Seasonal
Pay: $21.00 - $27.00 per hour
Benefits:
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid training
- Referral program
- Vision insurance
Work Location: In person
