Line Cook
About The Position
Position: Line Cook Department: Culinary / Food & Beverage Reports To: Executive Chef & Sous Chefs Food Preparation & Execution · Prepare, cook, and plate menu items for à la carte service, banquets, and special events according to club standards. · Follow standardized recipes, portion controls, and plating guides with precision. · Maintain a clean, organized, and efficient workstation at all times. · Execute high-volume service with consistency, accuracy, and urgency. · Assist with daily prep lists, production sheets, and mise en place for multiple outlets. Quality & Standards · Ensure every dish meets the club’s expectations for taste, quality, and presentation. · Follow all culinary best practices including proper seasoning, temperature control, and cooking methods. · Communicate clearly with the culinary team to ensure smooth service and consistency. Sanitation & Safety · Adhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling. · Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures. · Practice safe knife skills and uphold a culture of safety and professionalism. Teamwork & Communication · Work collaboratively with other cooks, chefs, stewards, and service staff. · Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately. · Assist with training new team members as needed. Operational Support · Participate in inventory, receiving, and proper storage of products. · Support menu changes, seasonal features, and special event menus. · Properly shut down and clean assigned station at the conclusion of each shift.
Requirements
- Minimum 2-3 years of culinary experience, preferably in upscale dining, resorts, hotels, or private clubs.
- Strong knowledge of culinary fundamentals, cooking techniques, and kitchen operations.
- Ability to multitask and work efficiently during periods of high volume.
- Punctual, dependable, and committed to maintaining a professional appearance and attitude.
Nice To Haves
- Culinary degree or formal culinary training.
- Experience with banquet production and high-end à la carte service.
- Knowledge of seasonal, farm-to-table, and modern cuisine.
- Familiarity with kitchen equipment such as combi-ovens, sous vide, planchas, smokers, etc.
Responsibilities
- Prepare, cook, and plate menu items for à la carte service, banquets, and special events according to club standards.
- Follow standardized recipes, portion controls, and plating guides with precision.
- Maintain a clean, organized, and efficient workstation at all times.
- Execute high-volume service with consistency, accuracy, and urgency.
- Assist with daily prep lists, production sheets, and mise en place for multiple outlets.
- Ensure every dish meets the club’s expectations for taste, quality, and presentation.
- Follow all culinary best practices including proper seasoning, temperature control, and cooking methods.
- Communicate clearly with the culinary team to ensure smooth service and consistency.
- Adhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling.
- Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures.
- Practice safe knife skills and uphold a culture of safety and professionalism.
- Work collaboratively with other cooks, chefs, stewards, and service staff.
- Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately.
- Assist with training new team members as needed.
- Participate in inventory, receiving, and proper storage of products.
- Support menu changes, seasonal features, and special event menus.
- Properly shut down and clean assigned station at the conclusion of each shift.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
