Line Cook

Cottonwood Country Club•Holladay, UT

30d•Onsite

About The Position

Cottonwood Country Club is seeking a motivated and dependable Line Cook to join our culinary team. Our kitchen serves members and guests through a variety of dining experiences, including à la carte service, private events, banquets, tournaments, and holiday functions. The ideal candidate takes pride in preparing exceptional food, works well in a fast-paced team environment, and is committed to maintaining the highest standards of quality, cleanliness, and consistency. Our culinary program is built around creativity and continuous improvement. We feature a seasonal menu that changes four to five times each year, keeping our offerings fresh and inspired by seasonal ingredients. In addition, we create two to three chef specials every week, giving our team the opportunity to continually learn, experiment, and provide members with new dining experiences. We encourage creative input from every member of our kitchen team, and experienced line cooks have the opportunity to develop and run their own specials with guidance and mentorship from the Executive Chef. As a Line Cook, you will work closely with the Executive Chef, Sous Chefs, and culinary team to prepare and execute menu items while supporting the Club's commitment to outstanding hospitality and memorable dining experiences.

Requirements

One to three years of experience in a professional kitchen, restaurant, country club, hotel, or similar food service environment.
Culinary school education is preferred but not required.
Current Utah Food Handler Permit (or ability to obtain upon hire).
Knowledge of food safety, sanitation, knife skills, and classic cooking techniques.
Ability to follow recipes, written instructions, and verbal direction.
A passion for learning, creativity, and continuous improvement.
Strong organizational skills and attention to detail.
Dependable attendance and punctuality.
Ability to work efficiently under pressure while maintaining quality standards.
Flexible schedule, including evenings, weekends, holidays, and special events.
High school diploma or equivalent preferred.

Responsibilities

Prepare, cook, and plate menu items according to established recipes, presentation standards, and quality expectations.
Set up and stock assigned stations with all necessary products and mise en place before each service.
Execute lunch, dinner, banquet, and special event service with consistency and attention to detail.
Assist with the preparation and execution of seasonal menu changes and weekly chef specials.
Contribute ideas for new dishes and menu features while working alongside the Executive Chef and Sous Chefs.
Develop and execute chef specials as experience and skill level allow, with guidance from the Executive Chef.
Maintain a clean, organized, and sanitary workstation throughout each shift.
Follow all food safety, sanitation, and health department regulations, including proper food handling, labeling, dating, and storage procedures.
Inspect ingredients and finished dishes to ensure freshness, quality, and proper presentation.
Communicate effectively with chefs and fellow team members to ensure smooth kitchen operations.
Assist with food preparation, banquet production, and dishwashing when business demands require.
Properly operate kitchen equipment while following all safety procedures.
Help minimize food waste through proper portioning, rotation, and storage practices.
Maintain professionalism, a positive attitude, and a strong work ethic while contributing to a collaborative team culture.
Perform other duties as assigned by the Executive Chef or Sous Chef.