Line Cook/Roundsman

Berkeley Hall Club Inc

58d•Onsite

About The Position

The Line Cook is responsible for preparing and cooking meals for members and guests, ensuring consistency, quality, and guest satisfaction. This role supports all areas of the kitchen including pantry, hot line, and banquet operations. The Line Cook is expected to execute menu items with precision and contribute to a positive dining experience, while upholding the standards and objectives of Berkeley Hall Club. This position may require working in a high-pressure environment with tight deadlines, so the ability to stay calm under pressure is essential. Candidates should bring a willingness to learn and grow within a professional culinary environment. Strong communication skills and a positive attitude are important for fostering a productive and positive work environment.

Requirements

Previous experience as a line cook or in a similar role is preferred (minimum of five years).
Proficient in basic food prep and cooking techniques
Familiarity with kitchen equipment, food safety procedures, and basic culinary operations.
Ability to work effectively in a fast-paced, team-oriented environment.
Strong organizational skills and the ability to manage multiple tasks simultaneously.
A keen eye for detail to ensure food quality and presentation standards are met.
Ability to stand for extended periods and lift up to 50 pounds as needed.
Willingness to work all shifts; morning, evenings, weekends, and holidays as needed.

Nice To Haves

Willingness to learn and grow within a professional culinary environment.
Strong communication skills and a positive attitude.

Responsibilities

Prepare ingredients and menu items according to standardized recipes and quality guidelines.
Execute dishes during service based on ticket orders and kitchen timing protocols.
Maintain cleanliness, organization, and readiness of assigned station(s) throughout service.
Ensure all plates meet presentation and quality standards before leaving the kitchen.
Coordinate with Chef, Executive Sous Chef, Sous Chefs, and fellow cooks to ensure efficient kitchen operations.
Assist with inventory monitoring and restocking to maintain sufficient supplies.
Adhere to food safety and sanitation standards at all times.
Work across various kitchen stations and assist with other duties as needed.
Support the culinary team in maintaining high kitchen standards and assist with menu execution.