Line Cook | Wilson Country Club

McConnell Golf•Wilson, NC

1d•$11 - $13•Onsite

About The Position

Wilson Country Club, a McConnell Golf Property, is seeking a part-time Line Cook to join our culinary team. This position plays a key role in delivering consistent, high-quality food service across multiple kitchen stations, including the Grill, Sauté Station, and Fry station at the Pool Snack Bar. The ideal candidate is detail-oriented, efficient, and passionate about food preparation and presentation. This role supports both daily service and special events in a dynamic, fast-paced environment.

Requirements

Minimum of six (6) months of culinary or kitchen experience preferred.
Understanding of food preparation, doneness, taste, and presentation.
Ability to handle multiple tasks in a fast-paced environment.
Comfortable working independently or as part of a team.
Knowledge of kitchen safety and ability to follow sanitation procedures.
Ability to remain calm and effective during high-pressure situations.
Ability to stand for extended periods.
Frequent bending, stretching, kneeling, twisting, and lifting up to 50 lbs.
Comfortable working in hot, humid, and noisy environments, including settings like the Pool Snack Bar.
Ability to perform repetitive tasks and maintain high energy throughout the shift.

Nice To Haves

High school diploma or GED preferred.
Valid Food Safety Certification (ServSafe or equivalent) preferred.

Responsibilities

Prepare meats, seafood, vegetables, and other menu items as needed for line service and special functions.
Operate the Pool Snack Bar, ensuring efficient and friendly food service during pool hours.
Follow all standard club recipes for consistency in flavor, appearance, and portion size.
Ensure proper station setup, including gathering tools, ingredients, and necessary supplies.
Assist with the preparation of staff meals and support other kitchen areas as directed.
Maintain a clean, organized, and sanitary work environment.
Safely operate kitchen equipment and follow all food safety guidelines.
Properly store unused ingredients and dispose of waste appropriately.
Attend staff meetings and contribute to a team-focused kitchen culture.
Recommend improvements and maintenance for equipment, particularly at the Pool Snack Bar.
Perform other related duties as assigned by the Sous Chef or Executive Chef.