Cook

Position Summary

Line Cook is responsible for preparing and cooking a variety of food products including seafood, meats, poultry, vegetables, sauces and stocks and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to the club’s standardized recipes and daily prep list.

• Maintain regular attendance in compliance with Club standards and scheduling requirements.
• Maintain high standards of personal appearance and grooming, including wearing the proper uniform.
• Be knowledgeable of and comply with all Club policies, standards and regulations to promote safe and efficient operations.
• Take inventory of items required for station set‑up and determine those that need preparation.
• Prepare items according to standard recipes.
• Coordinate and time orders with other kitchen operations.
• Requisition items needed to produce menu items.
• Notify Sous Chef or Executive Chef of expected shortages.
• Ensure assigned work areas and equipment are clean and sanitary.
• Set up, maintain and break down prep cook station.
• Cover, date and neatly store all leftover products that are re‑usable.
• Make recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Close the kitchen properly using the closing checklist.
• Attend kitchen staff meetings and offer suggestions for improvements.
• Perform other duties as assigned by management.

• High school diploma or GED.
• Minimum two years of kitchen preparation and cooking experience in a similar environment.
• Food safety certification required.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Familiarity with and experience using all kitchen equipment.
• Excellent time‑management, listening, oral and written communication, and positive interpersonal skills.
• Ability to prepare menu items as needed for member or guest service.
• Ability to follow all state and local health and food‑safety regulations.
• Ability to work independently and results‑oriented with minimal direction.
• Strong team‑player attitude and ability to work hands‑on in a fast‑paced environment.

• Required to stand for long periods and perform activities such as walking, climbing stairs, balancing, stooping, kneeling, crouching, bending, stretching and twisting or reaching.
• Requires ability to carry, push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Requires excellent hand‑eye coordination, sense of taste and smell.
• Basic computational ability and mathematical skills necessary for recipes, measurements, requisition amounts and portion sizes.
• Capability to convey information and ideas clearly, evaluate, and select among alternative courses of action quickly and accurately.
• Ability to work well in stressful, high‑pressure situations and maintain composure and objectivity.
• Effective listening to, understanding and clarifying concerns and issues raised by members and their guests.

Work is performed in a hot, humid, and noisy environment. Varying weather conditions are expected with exposure to heat/humidity or cool/cold weather. May work near toxic/caustic chemicals and with fumes or airborne particles. Schedule may include evenings, holidays, and extended hours as business dictates.

• Experienced culinary professionals with a strong work ethic.
• A solid background in restaurant and catering settings, with a focus on presentation and attention to detail.
• Reliable and focused team members who thrive in a dynamic kitchen environment.
• Hunger to grow within the company.

If you’re ready to bring your passion for food and flair for presentation to our team, please apply within or visit us at the Clubhouse.

A historic private club near Princeton University and a stunning American legacy property. A 222‑acre, upscale private golf club and mansion, the Club features an 18‑hole golf course designed by Gary Player. It is considered “one of the most coveted private club memberships” and “among the top private golf courses in New Jersey.” The club also offers a 3.5‑acre practice facility, a 60,000 sq.

ft. practice tee, four putting greens, practice bunkers, event spaces, tennis, gardens featuring a reflecting pool, two private lodges and over 100 works of rare fine art.