Line Cook

Riviera Golf & Tennis•Pacific Palisades, CA

14d

About The Position

The Line Cook plays a pivotal role in culinary operations, preparing and cooking a variety of dishes according to established recipes and standards to ensure high-quality food for members and guests. The role requires attention to detail, creativity, and a passion for culinary arts to contribute to memorable dining experiences. The position is hourly and non-exempt, in the Food & Beverage department, and directly reports to the Executive Chef. It indirectly reports to the Executive Sous Chef and has the Sous Chef listed as supervisor. Employees must maintain a neat, clean, and well-groomed appearance in accordance with club standards, wearing professional business attire or a provided uniform while at work and on the premises. Regular attendance is essential; scheduled training sessions and meetings are required. Schedules may vary according to the club’s business needs and the cyclical nature of the hospitality industry.

Requirements

Knowledge of culinary techniques, cooking methods, and kitchen equipment operation.
Ability to work efficiently under pressure in a fast-paced environment.
Strong attention to detail and commitment to food quality and presentation.
Excellent teamwork and communication skills.
Flexibility to work various shifts, including evenings, weekends, and holidays.
High school diploma or equivalent.
At least two years of experience as a line cook in a professional kitchen environment.
Maintain a neat, clean, and well-groomed appearance according to club standards.
Wear professional business attire or a provided uniform while at work and on the premises.
Regular attendance is essential.

Responsibilities

Prepare and cook menu items according to recipes, portion controls, and presentation specifications.
Ensure food products are fresh and of high quality.
Safely and efficiently operate kitchen equipment, including stoves, ovens, grills, and fryers.
Monitor cooking times and temperatures to ensure proper cooking and food safety.
Inspect food products for freshness and quality before cooking.
Maintain food hygiene and sanitation standards throughout the cooking process.
Collaborate with kitchen team members to support smooth and efficient service.
Communicate with kitchen staff and management about food orders, inventory, and equipment maintenance.
Follow safety, sanitation, and food-handling procedures in accordance with regulatory guidelines and club policies.
Keep kitchen workstations, equipment, and storage areas clean and organized.
Maintain regular attendance and attend scheduled training sessions and meetings.