Line Cook

Grosse Pointe Yacht Club•Grosse Pointe Shores, MI

41d

About The Position

With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job—we invite you to consider charting your course with us.

Requirements

Ability and desire to withstand prolonged periods of standing
Must be able to work independently
Must be able to lift and carry up to 50 lbs. and can push, pull, reach, bend, twist, stoop and kneel
Must be able to work varied shifts, weekends and holidays as needed
Ability to simultaneously manage several projects, and not be flustered by changing priorities and unforeseen obstacles to achieving objectives
2-5 years private club or hotel setting
Serve Safe/ within 3weeks of starting

Nice To Haves

Graduate from Culinary school considered an asset

Responsibilities

Set up and stock stations with all necessary supplies
Prepares food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
Prepares a variety of meats, seafood, poultry, vegetables, dairy, and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags
Processes prepared foods for service using ovens, gas stoves, griddles, and broilers
Assures that each item is cooked to the Chef and guest’s specifications
Answers, report and follows Executive or Sous Chef’s instructions
Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles, and refrigeration equipment both during and after service
Stocks inventory appropriately and notifies Chefs when items are low in stock
Ensures that food comes out simultaneously, in high quality and a timely fashion
Assumes responsibility for quality, food safety/sanitation and timeliness of products served
Maintains a positive and professional approach with coworkers and customers