Culinary Line Cook

Leroy Springs & Company INC•Fort Mill, SC

About The Position

Under the supervision of the Executive Chef, the Line Cook sets up food preparation stations and helps prepare food for customers while following established policies, procedures, and quality and safety standards. The role involves preparing and portioning ingredients, cooking menu items consistently, presenting plates attractively, and keeping the assigned station organized and stocked. The Line Cook coordinates with kitchen staff to prepare and plate orders promptly, follows recipes and kitchen guidelines, and maintains food safety and hygiene. The position also requires communicating with kitchen staff, servers, and management; resolving issues such as equipment problems or ingredient shortages; and adapting to menu, procedural, and workload changes. Other duties may be assigned. The role operates in a fast-paced, high-energy, physically demanding kitchen environment. Schedules vary and include days, nights, weekends, and holidays. The Line Cook may work on wet floors and in high temperatures, and must be able to remain standing or walking for extended periods and move objects weighing up to 50 pounds. Leroy Springs & Company is a nonprofit organization focused on recreation, education, and wellness. Its portfolio includes the Anne Springs Close Greenway, historic golf courses, Springmaid Mountain Retreat, and the FLYERS Afterschool program. The organization has over 500 employees across four counties and two states.

Requirements

Ability to work in a fast-paced, high-energy, physically demanding environment.
Excellent understanding of cooking methods, ingredients, equipment, and procedures.
Ability to work a variable schedule that includes days, nights, weekends, and holidays.
Ability to work on wet floors and in high temperatures.
Ability to stand and/or walk for extended periods.
Ability to operate kitchen appliances, equipment, and utensils.
Ability to exert up to 25–50 pounds of force occasionally and move objects weighing up to 50 pounds; ability to stoop, kneel, push, pull, lift, and carry.
ServSafe Food Handler Certification; training will be provided.
ServSafe Alcohol Certification; training will be provided.
Current CPR, First Aid, and AED certifications, and Child Abuse prevention training; training will be provided.

Nice To Haves

High school diploma or equivalent preferred.
Previous high-volume culinary experience; experience working multiple stations is a plus.

Responsibilities

Set up and maintain food preparation stations.
Prepare and portion ingredients according to recipes and kitchen standards, including chopping, slicing, and marinating.
Use appropriate cooking techniques to prepare menu items consistently in taste, texture, and appearance.
Arrange food attractively and according to restaurant presentation standards.
Keep the kitchen station organized and stocked, and ensure tools and equipment are in working order.
Coordinate with kitchen staff so dishes are prepared and plated promptly.
Follow recipes and guidelines to maintain flavor, portion sizes, and food quality.
Follow food safety and hygiene standards, including proper ingredient handling, work-surface sanitation, and personal cleanliness.
Communicate order status, ingredient shortages, and other relevant information to kitchen staff, servers, and management.
Address issues during cooking, including equipment malfunctions, ingredient shortages, and unexpected changes in order volume.
Adapt to changes in menus, kitchen procedures, and the work environment.
Perform other duties as assigned.