Line Cook

Description Position: Line Cook Department: Culinary / Food & Beverage Reports To: Executive Chef & Sous Chefs Food Preparation & Execution

• Prepare, cook, and plate menu items for à la carte service, banquets, and special events according to club standards.
• Follow standardized recipes, portion controls, and plating guides with precision.
• Maintain a clean, organized, and efficient workstation at all times.
• Execute high-volume service with consistency, accuracy, and urgency.
• Assist with daily prep lists, production sheets, and mise en place for multiple outlets. Quality & Standards
• Ensure every dish meets the club’s expectations for taste, quality, and presentation.
• Follow all culinary best practices including proper seasoning, temperature control, and cooking methods.
• Communicate clearly with the culinary team to ensure smooth service and consistency. Sanitation & Safety
• Adhere to all health and safety regulations, including proper food handling, storage, cooling, and labeling.
• Maintain cleanliness of kitchen equipment, utensils, and work areas following club sanitation procedures.
• Practice safe knife skills and uphold a culture of safety and professionalism. Teamwork & Communication
• Work collaboratively with other cooks, chefs, stewards, and service staff.
• Communicate any shortages, quality concerns, or operational needs to the Chef or Sous Chef immediately.
• Assist with training new team members as needed. Operational Support
• Participate in inventory, receiving, and proper storage of products.
• Support menu changes, seasonal features, and special event menus.
• Properly shut down and clean assigned station at the conclusion of each shift.

Requirements

Required

• Minimum 2-3 years of culinary experience, preferably in upscale dining, resorts, hotels, or private clubs.
• Strong knowledge of culinary fundamentals, cooking techniques, and kitchen operations.
• Ability to multitask and work efficiently during periods of high volume.
• Punctual, dependable, and committed to maintaining a professional appearance and attitude. Preferred
• Culinary degree or formal culinary training.
• Experience with banquet production and high-end à la carte service.
• Knowledge of seasonal, farm-to-table, and modern cuisine.
• Familiarity with kitchen equipment such as combi-ovens, sous vide, planchas, smokers, etc. Physical Requirements
• Ability to stand and work on foot for extended periods.
• Ability to lift up to 50 lbs.
• Comfortable working in a fast-paced, high-heat environment.