Line Cook

The Club at Quail Ridge•Boynton Beach, FL

17d

About The Position

The Line Cook prepares food in a timely and consistent manner according to established recipes, exact standards, and plating requirements. The role includes receiving and storing food, handling ingredients safely, maintaining station par levels, tasting food and making recipe-spec corrections, and ensuring dishes are high quality and served together on time. The cook works across multiple à la carte stations in a high-volume, fast-paced, team-oriented professional kitchen, setting up stations with limited supervision and supporting other production areas and staff as needed. The position maintains an organized workstation and kitchen, rotates and consolidates products according to FIFO and the stated three-day food-preparation rules, and follows HACCP requirements and applicable federal and state safety and cleanliness regulations. The Line Cook communicates with chefs and supervisors about coordination, product quality, and other issues; accepts constructive feedback; and maintains club standards for uniform, personal hygiene, conduct, attendance, and punctuality. Other duties may be assigned by management.

Requirements

High school education or equivalent.
Advanced cooking and knife skills.
Well versed in à la carte food preparation.
Food Safety Training required.
Knowledge of statutory health and safety requirements, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of kitchen equipment operations and commonly used kitchen concepts, practices, and procedures.
Ability to communicate effectively and maintain effective working relationships with management, staff, and members.
Excellent interpersonal, conflict-resolution, written, and verbal communication skills.
Strong organization and time-management skills; ability to coordinate and complete tasks with limited supervision.
Ability to maintain high performance standards, adapt to routine changes, and work in a fast-paced environment under pressure.
Ability to perform basic/intermediate math skills and recognize signs and symbols in a kitchen setting.
Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 100 pounds.
Ability to work under hot and stressful conditions and use senses of smell, taste, touch, and sound.
Eye-hand coordination, manual dexterity, ability to distinguish letters, symbols, and colors, and normal vision and hearing range.
Knowledge of and compliance with policies, procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Nice To Haves

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

Responsibilities

Prepare and plate food consistently, promptly, and according to established recipes and exact standards.
Receive and store food and handle all food items properly.
Ensure food is high quality and served simultaneously and on time.
Set up stations with limited supervision and work across multiple à la carte stations.
Perform hands-on food production for assigned stations and maintain station par levels for each shift.
Taste food and make necessary corrections to meet recipe specifications.
Maintain an organized workstation and food production area, including product rotation, FIFO, consolidation, and adherence to the stated three-day preparation rules.
Follow HACCP and applicable federal and state safety, cleanliness, and food-handling requirements.
Maintain kitchen cleanliness and comply with club policies, procedures, instructions, and standards for uniform, hygiene, and professional conduct.
Communicate with chefs and supervisors to coordinate food service and report products that are not servable or other problems.
Respond to members courteously and contribute to a quality culinary experience for members and guests.
Accept constructive feedback and communicate concerns and suggestions openly and honestly.
Assist other staff and production areas as needed and perform other duties assigned by management.
Maintain punctuality and a good attendance record.