Line Cook

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

• Prepares menu items as needed for member or guest service
• Follows all state and local health and food safety regulations
• Follows all safety procedures for operating and cleaning machinery
• Takes inventory of all items required for station set-up and determine those items that require preparation
• Prepares items according to standard recipes
• Coordinates and times orders with other kitchen operations
• Notifies Executive Chef of expected shortages
• Ensures that assigned work areas and equipment are clean and sanitary
• Sets-up, maintains and breaks down prep cook station
• Covers, dates and neatly stores all leftover products that are re-usable
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment
• Closes the kitchen properly using the closing checklist
• Assists with other duties as assigned by Executive Chef

• High School diploma or GED

A minimum of two years of experience in kitchen preparation and cooking.

* Payable after 30 days of employment, contingent upon meeting performance, attendance, and conduct expectations