Line Cook

Private Club Line Cook
Start Date: ASAP

Top Roles, but not limited to the following:

• Station Prep and Maintaining Par Levels
• Daily Culinary Operations within Station
• Assistance with Banquet Prep and Operations
• Maintaining a Clean and Organized Station and Workspace
• Workplace Safety and Proper Food Handling

Day To Day

• Working as a team and doing what it takes to get the job done
• Striving to learn and grow while operating within the clubs standards
• Be aware of the Clubs upcoming activities and events
• Maintain a clean environment at all times, to include various kitchen areas and cleaning equipment, floors, interior and exterior waste areas and loading dock.
• Perform daily kitchen prep tasks along with assigned station items.

Candidate Experience and Qualifications:

• High School diploma or GED is required.
• Minimum of 2-4 years experience in a casual or fine dining restaurant kitchen
• Previous private club experience is appreciated.
• Frequent bending, stooping, pulling and lifting.
• Continuous standing, walking and repetitive actions for extended periods of time.
• Candidates must be open-minded and have good communication skills
• Should be able to life 40 lbs.
• Must be able to occasionally work in an outdoor environment.

Physical Requirements

• Frequent standing and repetitive actions.
• Bending, stooping, lifting.
• Must be able to lift up to 40 lbs.

Special Qualifications:

• Self-starter
• Goal-oriented
• Ability to multi-task
• Ability to think critically and creatively
• Eye for detail
• Has a demonstrated sense of urgency and responsiveness
• Strong organizational skills

Compensation and Benefits:

• Compensation consistent with experience and position
• Referral Program
• 401(k) Plan
• Discounted Club Food and Beverage
• Discounted Merchandise
• Golf Playing Privileges on Mondays (when club is closed)
• Fishing Privileges on Mondays (when club is closed)
• Uniforms
• Full-Time Employees Offered:
  • Health, Dental, and Vision Insurance
  • Paid Time Off

Reports to

Sous Chef and Executive Chef