PM Line Cook

Minneapolis Golf Club•St Louis Park, MN

11d•Onsite

About The Position

As a Line Cook, you will be responsible for preparing à la carte menu items with consistency, accuracy, and attention to detail while maintaining a clean, organized, and well-stocked workstation. In this role, you will also assist with banquet preparation and service as needed. In this position, you will deliver exceptional hospitality to members and their guests by contributing to a positive and efficient kitchen environment. We are looking for someone who is passionate about food and committed to delivering high-quality dishes. The ideal candidate is friendly, motivated, and team-oriented, with strong communication skills and a willingness to learn and grow. You should be able to conduct yourself in a professional manner at all times, think quickly, and adapt in a fast-paced environment. This role requires the ability to stand and work on your feet for extended periods of time, typically eight or more hours per shift, and a genuine enthusiasm for working in a high-volume kitchen. Working as a Line Cook at Minneapolis Golf Club offers an excellent opportunity to grow within a collaborative and creative kitchen. You will be part of a motivated team that values professionalism, continuous improvement, and delivering exceptional experiences for our members and their guests, making this a strong next step in developing your culinary career.

Requirements

Minimum of two years of experience as a line cook in a high-volume, upscale restaurant or private club environment.
Ability to stand and work on your feet for extended periods of time, typically eight or more hours per shift.
Genuine enthusiasm for working in a high-volume kitchen.
Strong communication skills.
Willingness to learn and grow.
Ability to conduct yourself in a professional manner at all times.
Ability to think quickly and adapt in a fast-paced environment.

Nice To Haves

Passionate about food.
Committed to delivering high-quality dishes.
Friendly, motivated, and team-oriented.

Responsibilities

Prepare à la carte menu items with consistency, accuracy, and attention to detail.
Maintain a clean, organized, and well-stocked workstation.
Assist with banquet preparation and service as needed.
Deliver exceptional hospitality to members and their guests.
Contribute to a positive and efficient kitchen environment.
Set up and maintain your station according to the standards established by the Executive Chef.
Prepare and present dishes in accordance with menu specifications and established procedures.
Ensure that all food is prepared accurately and in a timely manner.
Maintain the cleanliness of coolers, storage areas, and your assigned station.
Follow all food safety and sanitation guidelines in compliance with health department standards, including properly labeling, dating, covering, and storing all food items.
Make every effort to accommodate special requests from members and their guests whenever possible.