Line Cook

The Club at Quail Ridge•Boynton Beach, FL

19d•$22 - $23

About The Position

The Line Cook prepares food promptly and consistently to exact standards, following established recipes and plating requirements. The role includes food receiving, storage, safe handling, and preparation, while ensuring members and guests receive consistent, high-quality, efficient service. The cook works in a high-volume, fast-paced, team-oriented professional kitchen, sets up stations with limited supervision, and works across multiple à la carte stations. The position also requires maintaining organized workstations, station par levels, kitchen cleanliness, and compliance with food-safety and club policies.

Requirements

High school education or equivalent.
Advanced cooking and knife skills.
Proficiency in à la carte food preparation.
Food Safety Training.
Knowledge of health and safety, sanitation, proper chemical use, fire procedures, and HACCP requirements.
Knowledge of kitchen equipment operations and commonly used kitchen concepts, practices, and procedures.
Ability to communicate effectively and maintain working relationships with management, staff, and members.
Ability to perform basic or intermediate math skills.
Excellent interpersonal, conflict-resolution, written, and verbal communication skills.
Strong organizational, coordination, attention-to-detail, and time-management skills; ability to complete tasks with limited supervision.
Ability to maintain high performance standards, adapt to routine changes, and work in a fast-paced environment.
Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds.
Ability to work in hot and stressful conditions.
Ability to use smell, taste, touch, and sound; eye-hand coordination and manual dexterity; ability to distinguish letters, symbols, and colors; normal vision and hearing range.
Ability to recognize signs and symbols in a kitchen and respond to members courteously and in a friendly manner.

Nice To Haves

Completion of a culinary or apprenticeship program.
Relevant experience in high-quality, high-volume, multi-unit operations.
Two years of line cook experience.

Responsibilities

Prepare and plate food consistently and promptly according to recipes and exact standards.
Receive and store food and handle all food items properly.
Coordinate timing so dishes are served simultaneously, at high quality, and on time.
Work safely at a fast pace, using basic kitchen equipment and knife skills.
Set up stations with limited supervision and work across multiple à la carte stations.
Perform advanced cooking and hands-on food production at assigned stations.
Maintain station par levels for each shift to meet quality and quantity specifications.
Taste food and make necessary adjustments to meet recipe specifications.
Maintain kitchen cleanliness, an organized workstation, and organized food production.
Follow HACCP requirements, food-preparation rules, FIFO practices, product consolidation and organization procedures, and applicable federal and state safety and cleanliness regulations.
Maintain and rotate products, and notify supervisors when products are not servable or other problems arise.
Communicate with chefs to coordinate a quality culinary experience for club members and guests.
Comply with club policies and procedures, including uniform, hygiene, and professional conduct requirements.
Communicate concerns and suggestions openly, accept constructive feedback, and remain willing to learn and improve.
Ensure compliance by culinary personnel with club rules, policies, and procedures.
Maintain punctuality and good attendance.
Assist other staff and production areas as needed, and perform other duties assigned by management.