Line Cook (Snicky Snack)

REPORTS TO: Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, as assigned

POSITION SUMMARY

The Line Cook is responsible for preparing, cooking, and presenting menu items in accordance with Hideaway Golf Club's recipes, quality standards, and presentation guidelines. This position actively participates in food preparation, station setup, cooking, plating, and kitchen organization while detail and ensuring exceptional food quality, consistency, sanitation, and operational efficiency.

Working under the direction of the Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, the Line Cook supports daily kitchen operations by maintaining assigned stations, preparing food safely and efficiently, and contributing to a clean, organized, and service-focused kitchen environment.

The Line Cook demonstrates professionalism, teamwork, and attention to detail while helping deliver exceptional dining experiences for Members and Guests.

KEY RESPONSIBILITIES

Kitchen Operations

• Prepare, cook, plate, and expedite food according to standardized recipes and presentation standards.
• Ensure assigned stations are properly stocked, organized, and prepared before each meal period.
• Monitor food quality, consistency, presentation, and portion control throughout service.
• Maintain assigned workstations in a clean, organized, and service-ready condition throughout each shift.
• Assist with opening and closing kitchen procedures.
• Support banquet functions, tournaments, and special events as assigned.
• Communicate operational concerns to the Lead Line Cook or Culinary Leadership as appropriate.

Food Quality & Production

• Prepare menu items in accordance with established recipes, production methods, quality standards, and presentation guidelines.
• Ensure all food is prepared safely, efficiently, and within established service timelines.
• Monitor product freshness, food rotation, labeling, and storage.
• Assist with recipe execution, daily specials, and menu features.
• Maintain consistency in food quality and presentation throughout each service.

Teamwork & Support

· Demonstrate professionalism, teamwork, and accountability throughout each shift.

· Support fellow Culinary Team Members during food preparation and service.

· Assist with training new team members as requested.

· Reinforce Club standards for food quality, sanitation, safety, and kitchen organization.

· Communicate effectively with fellow Team Members to support efficient kitchen operations.

Inventory & Organization

• Assist with inventory counts and product organization.
• Monitor product rotation using FIFO principles.
• Notify Culinary Leadership of inventory shortages or quality concerns.
• Maintain clean, organized, and properly stocked workstations.

Safety & Compliance

• Follow all federal, state, and local health regulations, HACCP standards, sanitation requirements, food safety protocols, and Club policies.
• Maintain a clean, safe, and organized workstation throughout each shift.
• Properly operate and maintain kitchen equipment.
• Report safety concerns, equipment issues, or maintenance needs promptly.

Communication & Collaboration

• Communicate effectively with Culinary Leadership and Team Members.
• Support seamless coordination between kitchen stations and front-of-house operations.
• Assist with accommodating Member dietary restrictions and special requests.
• Perform additional duties as assigned.

MEMBER SERVICE & PROFESSIONAL STANDARDS

· Demonstrate genuine passion for hospitality while creating memorable dining experiences that consistently exceed Member expectations.

CULINARY PERFORMANCE EXPECTATIONS

· Demonstrate professionalism, teamwork, accountability, and a strong work ethic.

· Maintain high standards of food quality, consistency, cleanliness, and organization.

· Support efficient kitchen operations.

· Reinforce food safety, sanitation, and quality standards.

· Maintain a positive, respectful, and collaborative work environment.

CULINARY KNOWLEDGE & TECHNICAL EXPERTISE

· Knife skills

· Classical and modern cooking techniques

· Food preparation and production

· Recipe execution

· Portion control

· Plate presentation

· Food quality standards

· Kitchen station management

· Product rotation (FIFO)

· Food safety and sanitation

· HACCP principles

· Kitchen equipment operation

· Banquet production support

· High-volume food production

· Production timing and coordination

· Luxury private club hospitality standards

CORE COMPETENCIES

· Member Focus

· Hospitality

· Professionalism

· Teamwork

· Communication Skills

· Accountability

· Problem Solving

· Emotional Intelligence

· Operational Excellence

· Integrity

· Adaptability

· Attention to Detail

· Dependability

· Initiative

· Organization

· Time Management