Line Cook

Description Line Cook We are currently searching for a passionate Line Cook to join our team! Located eight miles from downtown Pittsburgh, in the heart of the South Hills, St. Clair Country Club is a private Club that provides its 850 Members, their Families and Guests premier golf experience and exceptional social, dining and recreational services.

Our Team is committed to providing the highest quality dining services. The Club operation is open year round, offers four a la carte Restaurants ranging from casual to fine dining and multiple private dining and reception areas including the Ballroom that seats up to 240 people, the Crossroads Room which seats up to 100 people, the Alibi Room which seats up to 50 people, Wine Library that seats up to 30 people, and Pool Snack bar in season.

Job Title: Line Cook Employment Status: Full Time – Including Weekends and Holidays plus Overtime opportunities 1 pm – 9/10 pm Wednesday – Sunday off season Tuesday – Sunday in season Expected Rate: Based on Experience between $16-$22 an hour Benefits: Medical, Dental, Vision Golf privileges on certain days (with management approval) Free staff meals 401K Paid Time Off Requirements: Degree in Culinary Arts and/or equivalent professional experience Serve Safe certified (preferred) Strong knowledge of various cooking techniques and kitchen equipment Knowledge of proper food preparation and safety techniques Ability to work in a fast-paced environment Attention to detail and passion for cooking Team Player, positive attitude, punctual and dependable Ability to stand long periods of time, walk, reach, bend, talk, hear, see, lift/move up to 50 lbs, work in an environment of heat and cold Essential Duties & Responsibilities: Prepare high quality food in a private club setting with attention to detail Prepare main dishes and all menu items maintaining high club standards Follow established food presentation techniques and standards to ensure consistency Ensure clean, sanitary, and organized workstations and equipment Work with culinary and serving team to ensure orders are completed according to request and in a timely manner.

Responsible for efficient set up, maintenance and breakdown of kitchen station Maintain safety in work area according to local and state standards Assist with other duties as instructed by the Sous Chef, Executive Sous Chef and Executive Chef Requirements Degree in Culinary Arts and/or equivalent professional experience Strong knowledge of various cooking techniques and kitchen equipment Ability to stand long periods of time, walk, reach, bend, talk, hear, see, lift/move up to 50 lbs, work in an environment of heat and cold