Line Cook | Pete Dye River Course

McConnell Golf•Radford, VA

1d•$12 - $13

About The Position

Pete Dye River Course is seeking a hybrid role that combines Line Cook responsibilities with Stewarding/utility support to join our team. Pete Dye River Course of VT is a McConnell Golf Property. To learn more about the club, please visit our website at Petedyerivercourse.com. To learn more about McConnell Golf, please visit www.mcconnellgolf.com.

Requirements

High School diploma or GED.
At least six months related experience or training.
Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.
Knowledge of and ability to perform required role during emergency situations.
Food safety certification.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment.

Responsibilities

Set up, stock, and break down assigned stations (e.g., grill, sauté, fry, garde manger) with proper mise en place.
Cook and plate dishes to recipe, portion, temperature, and presentation standards; manage ticket flow with urgency and accuracy.
Execute club menus across outlets and events (banquets, buffets, action/carving stations).
Follow FIFO, label/date all product, and maintain station logs and temps (HACCP).
Assist with daily prep lists: butchery, veg prep, sauces, dressings, desserts, and banquet batch production as assigned.
Communicate par levels, 86s, and equipment issues to leadership; help with inventory and receiving as needed.
Maintain a clean, safe station throughout service; complete end-of-shift side work and deep-clean assignments.
Operate dish machine and three-compartment sink; wash, rinse, and sanitize pots, wares, and small equipment.
Keep dish room, walk-ins, floors, drains, and waste areas clean, organized, and hazard-free; handle recycling/compost correctly.
Restock smallwares and line tools to designated stations; support banquet setups/teardowns and hot box/rack movement.
Mix/label sanitizing solutions; maintain chemical par and safety data sheets per policy.