Line Cook

Job description

Line Cooks will be responsible for ensuring that stations are set up, prepared, and adequately stocked with all necessary ingredients and equipment, including backups to maintain smooth operation during service, preparing sauces, stocks, garnishes, and other mise en place items required for the stations, adhering to recipes and quality standards to uphold the highest culinary excellence, preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant setting, maintaining strict adherence to health codes, state regulations, and internal policies outlined in the employee handbook, ensuring a safe and sanitary working environment at all times, maintaining cleanliness and organization of stations, surrounding areas, and the kitchen throughout the day, following established cleaning protocols to uphold hygiene standards and ensure efficient operations, and utilizing golf carts to facilitate the delivery and pick-up of supplies and deliveries between on-property storage facility and kitchens.

Schedule: 40 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 shift: 9:00am – 5:00pm. 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 one (1) year of recent culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club. New applicants must complete pre-employment drug screening and background check at employers expense.