Line Cook in a country club kitchen is responsible for preparing and cooking menu items to meet service demands, maintaining high food safety and sanitation standards, and supporting the overall guest dining experience.
Position Overview
The Line Cook works under the supervision of the Sous Chef or Executive Chef, preparing food for members and guests in a fine dining or country club setting. The role requires coordination with other kitchen staff and front-of-house teams to ensure timely, high-quality service.
Key Responsibilities
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Prepare menu items according to standard recipes and service schedules
- Coordinate with other kitchen operations to ensure smooth service flow .
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Stock and set up kitchen stations, restock ingredients, and notify management of shortages
- Maintain cleanliness and organization of workstations, equipment, coolers, and storage areas
- Follow all state and local health and food safety regulations, and personal hygiene standards
- Perform opening and closing kitchen procedures, including equipment checks.
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Manage waste and excess food efficiently
- Assist in menu execution, portion control, and cost management
- Participate in staff meetings, line up, and offer suggestions for improvement.
Work Environment
Fast-paced, high-volume kitchen setting with frequent movement, repetitive tasks, and exposure to heat, noise, and potential hazards like hot grease sharp knives, and cutting equipment.
a country club line cook is a hands-on kitchen professional who ensures food is prepared safely, efficiently, and to the club’s service standards, while contributing to a positive guest and Team experience.
Benefits
Great work environment
Excellent training and support
Uniforms supplied
Employee meal supplied
Paid vacation
PTO time off
Golf on Mondays (when club is not open)
401K after one year of service club matches 5%
ACF support for continued education
Health and dental plan after 90 days (club covers 75%)
- High school diploma or equivalent
- Prefer culinary graduate in two- or four-year school
- At least 1–3 months of related kitchen experience or training
- Food safety certification (e.g., ServSafe) or complete during first 6 days
- Basic culinary skills, knife skills, and knowledge of cooking methods
- Ability to lift to 50 lbs., stand/walk for long periods, and work in hot, humid, and noisy environments
- Must be able to work weekends, evenings, and holidays
- Team-oriented, detail-oriented, and able to work efficiently under pressure
