Line Cook

Job description

Line Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts in accordance with the club's recipes and standards. Duties will include the following: setting up service units with needed items, preparing items that are ordered in accordance with established portions and presentation standards, notifying the sous chef of expected shortages, ensuring that the assigned work areas and equipment are clean and sanitary, assist the sous chef in maintaining security and safety in the kitchen, setting up, maintaining and breaking down prep cook station, ordering items needed to produce menu items, covering, dating and neatly storing all leftover products that are re-usable, coordinating and timing orders with other kitchen operations, making recommendations for maintenance, repairing and upkeeping of the line prep area and equipment, adhering to state and local health and safety regulations, and maintain the highest sanitary standards.

Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 10:00am – 5:00pm, 12:00pm – 7:00pm, or 2:00pm – 9:00pm. Shift hours may vary.

See attached job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club.