Line Cook

Hidden Creek Golf Club•Egg Harbor Township, NJ

1d•Onsite

About The Position

As part of the Culinary team, your essential functions and responsibilities include, but are not limited to: Prepare and execute daily food preparation duties in accordance with established menus and culinary standards. Assist with the development and execution of menu items as directed by culinary leadership. Ensure food is prepared, cooked, and presented to established quality and consistency standards. Maintain cleanliness and organization of the kitchen and assigned workstations. Ensure kitchen operations comply with all health code and food safety regulations. Inspect kitchen equipment and report maintenance needs to culinary leadership. Assist with maintaining kitchen inventory, checking in deliveries, and supporting inventory ordering processes. Support training and coaching of other kitchen staff as appropriate. Assist other areas of the club as needed to support overall operations. Maintain professional appearance standards and wear assigned uniforms. Adhere to all Dormie Network policies and procedures. Work collaboratively with all employees to support an efficient, professional, and service-driven environment. Demonstrate professionalism, courtesy, and a willingness to assist members, guests, and fellow employees.

Requirements

Working knowledge of food preparation techniques and kitchen operations.
Understanding and following safe food handling procedures.
Clear and professional communication, both verbally and in writing.
Strong organizational skills and attention to detail.
Effective time management skills and ability to meet deadlines.
Ability to perform well in a fast-paced and occasionally high-pressure kitchen environment.
Ability to work independently with minimal supervision while remaining a collaborative team member.
Reliability, professionalism, and pride in craftsmanship.
High school diploma or GED preferred.
Minimum of two years of previous experience in food preparation and cooking required.
Prolonged periods of standing and walking.
Ability to bend, stretch, twist, and turn in kitchen and service areas.
Ability to visually inspect ingredients and finished products for quality and presentation.
Ability to lift and carry up to 25 pounds.
Ability to communicate effectively with others.
Ability to operate kitchen equipment and standard computer or point-of-sale systems.

Responsibilities

Prepare and execute daily food preparation duties in accordance with established menus and culinary standards.
Assist with the development and execution of menu items as directed by culinary leadership.
Ensure food is prepared, cooked, and presented to established quality and consistency standards.
Maintain cleanliness and organization of the kitchen and assigned workstations.
Ensure kitchen operations comply with all health code and food safety regulations.
Inspect kitchen equipment and report maintenance needs to culinary leadership.
Assist with maintaining kitchen inventory, checking in deliveries, and supporting inventory ordering processes.
Support training and coaching of other kitchen staff as appropriate.
Assist other areas of the club as needed to support overall operations.
Maintain professional appearance standards and wear assigned uniforms.
Adhere to all Dormie Network policies and procedures.
Work collaboratively with all employees to support an efficient, professional, and service-driven environment.
Demonstrate professionalism, courtesy, and a willingness to assist members, guests, and fellow employees.