Line Cook

Willow Creek Country Club•Sandy, UT

16d•Onsite

About The Position

Are you a passionate cook looking for a rewarding culinary career in a premier country club setting? At Willow Creek Country Club, we take pride in delivering top-tier dining experiences to our members and guests. As a full-time Line Cook, you’ll work in a dynamic, fast-paced kitchen alongside a talented team of chefs, creating high-quality dishes. We offer competitive pay, excellent benefits, and a great work environment. If you have a passion for cooking, a strong work ethic, and a desire to be part of a dedicated culinary team, we’d love to hear from you! Apply today and take the next step in your culinary career at Willow Creek Country Club. Job Summary Prepare line according to par sheets or instructions from Executive Chef/Sous Chef. Cook products assigned to his or her station. Prepares meats, seafood, vegetables, stocks, sauces for line orders and special functions Works on sauce, soup and stock prep lists; maintains items on steam table; checks par levels of the same Ensures that the storage room is neat and that all products are stored properly Ensures that all food products are used on a timely basis Prepares food in accordance with club recipes Sets up, maintains, breaks down and cleans workstation Serves items in accordance with established portion and presentation standards Notifies Chef/Sous Chef in advance of expected shortages Ensures that assigned workstation and equipment are clean and sanitary Maintains security and safety in work areas Maintains a neat, professional appearance and always observes personal cleanliness rules Adheres to state and local health and safety regulations Covers, dates and properly stores all leftover products that are re-usable Attends staff meetings Understands and consistently follows proper sanitation practices Assists with other duties as assigned by the Executive Chef/Sous Chef Is in proper uniform at all times

Requirements

Can lift 50 lbs. chest high
Can stand for up to 8 hours
Has full range of motion; bending, kneeling, squatting, stooping
Has dexterity in arms and hands; can hold knives, operate all kitchen equipment
Can read recipes, plus understand and execute basic recipes, as well as written and verbal directives

Responsibilities

Prepare line according to par sheets or instructions from Executive Chef/Sous Chef.
Cook products assigned to his or her station.
Prepares meats, seafood, vegetables, stocks, sauces for line orders and special functions
Works on sauce, soup and stock prep lists; maintains items on steam table; checks par levels of the same
Ensures that the storage room is neat and that all products are stored properly
Ensures that all food products are used on a timely basis
Prepares food in accordance with club recipes
Sets up, maintains, breaks down and cleans workstation
Serves items in accordance with established portion and presentation standards
Notifies Chef/Sous Chef in advance of expected shortages
Ensures that assigned workstation and equipment are clean and sanitary
Maintains security and safety in work areas
Maintains a neat, professional appearance and always observes personal cleanliness rules
Adheres to state and local health and safety regulations
Covers, dates and properly stores all leftover products that are re-usable
Attends staff meetings
Understands and consistently follows proper sanitation practices
Assists with other duties as assigned by the Executive Chef/Sous Chef
Is in proper uniform at all times