Title: Line Cook
The Line Cook is responsible for ensuring the highest quality of culinary services for our Members and Guests. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation.
Assists the Executive Chef and Sous Chef with any tasks requested while working at an efficient pace to keep up with business needs. Sets up and stocks food items and other necessary supplies. Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage. Performs inventory checks and completes food storage logs.
Prior experience as a Cook.
Working knowledge of broiler, pantry, and sauté stations.
Previous Country Club or Restaurant experience preferred.
Ability to stand for long periods of time.
Please send your resume to firstname.lastname@example.org to be matched.