Line Cook

Position Summary

The Line Cook is responsible for preparing high-quality food items for members, guests, banquets, and special events in accordance with the country club’s recipes, presentation standards, sanitation practices, and service expectations. This position supports the Executive Chef, Sous Chef, and culinary team by maintaining a clean, organized, and efficient workstation while helping deliver a consistent and elevated dining experience.

Essential Duties and Responsibilities

• Set up, stock, maintain, and break down assigned stations before, during, and after service.

• Prepare and cook menu items including meats, seafood, poultry, vegetables, sauces, stocks, salads, and other items according to standard recipes and production sheets.

• Ensure food is prepared accurately, consistently, and in a timely manner for dining room service, private events, banquets, and club functions.

• Follow proper portioning, plating, garnishing, and presentation standards.

• Coordinate timing with other kitchen stations, expeditors, servers, and supervisors to ensure smooth service.

• Maintain cleanliness and sanitation of work areas, equipment, tools, storage areas, coolers, and kitchen surfaces.

• Follow all food safety, sanitation, and proper food-handling procedures, including labeling, dating, temperature control, and safe storage.

• Monitor inventory, communicate shortages, rotate stock using FIFO practices, and assist with receiving and storing deliveries as needed.

• Operate kitchen equipment safely and report maintenance or repair needs to a supervisor.

• Complete opening, closing, cleaning, and prep checklists as assigned.

• Assist other culinary team members and perform additional duties as assigned by the Executive Chef, Sous Chef, or club leadership.