LINE COOK-FT

Canoe Brook Country Club•Summit, NJ

1d•Onsite

About The Position

Canoe Brook Country Club is recognized as one of the Top 100 Platinum Country Clubs in the US and was recently honored as a Top 150 Platinum Club of the World by the Club Leaders Forum. Founded in 1901, our Club is situated just 20 miles west of New York City, nestled in the historic towns of Summit, Millburn, and Short Hills. With over 3,500 active members, Canoe Brook remains a family-oriented club committed to providing exceptional service and memorable experiences. Our dedicated team of hospitality professionals is passionate about creating unforgettable moments for our members and guests, whether through fine dining, sports and recreation, hosting special events, or fostering a welcoming community atmosphere. We are open 11 months a year and invite candidates to join our renowned team to contribute to the Club's continued legacy of excellence. Canoe Brook is in the hunt for an experienced seasonal line cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our member’s satisfaction and restaurant growth.

Requirements

High school diploma or equivalent qualification.
Certificate in culinary arts or related field.
A minimum of 4 years’ experience in a similar role.
In-depth knowledge of restaurant best practices and cooking methods.
Excellent communication and organizational skills.
Aptitude for multi-tasking.
Must be able to work cooperatively and efficiently in a team.

Responsibilities

Ensure the preparation station and the kitchen is set up and stocked.
Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
Report to the executive chef and follow instructions.
Make sure food preparation and storage areas meet health and safety standards.
Clean prep areas and take care of leftovers.
Stock inventory and supplies.
Cook menu items with the support of the kitchen staff.