Line Cook

Grosse Pointe Yacht ClubGrosse Pointe Shores, MI

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
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