Line Chef

Join our culinary team in a full-time or part-time capacity. This is a great opportunity for someone who enjoys working in a welcoming, fast-paced environment that values quality, creativity, organization, and hospitality.

In this role, you will manage an assigned station with precision, executing scratch-made, high-craft dishes to exact specifications. The ideal candidate manages under pressure, possesses exceptional knife skills, and shares our commitment to high-quality ingredients and elevated plate presentation.

KEY RESPONSIBILITIES:

· Completely set up, stock, and organize your station prior to service according to daily prep lists and recipes.

· Cook, sear, roast, fry, or plate dishes to exact temperatures and visual standards, coordinating timing so all table courses land simultaneously.

· Inspect every component for flavor, texture, and visual perfection before it leaves the pass.

· Maintain a spotless, inspection-ready station throughout service, strictly adhering to relevant guidelines and best practices, proper food labeling/dating, and local health codes

· Monitor station pars, communicate shortages to the Chef de Cuisine, and properly rotate and store product. Stock and organize delivery trucks, receive and put away incoming inventory, and ensure proper rotation of stock.

· Execute thorough nightly closing duties, deep-clean equipment, and properly wrap, label, and store all remaining food.

· Communicate clearly and promptly with the Chef de Cuisine / BOH Manager regarding any employment or availability issues, shortages, or concerns.

· Support additional tasks as needed by management or ownership to meet business needs and maintain the guest experience.

· Experience: Minimum of 2–3 years of experience as a line cook in a fine dining, upscale, or high-volume scratch kitchen.

· Technical Mastery: Proficient understanding of basic, classic, and modern cooking methods (sauté, braising, reduction, butchery, fish breakdown).

· Knife Skills and Kitchen Equipment: Safe, and efficient knife handling. Proficient understanding the use of standard kitchen equipment

· Education: Culinary arts degree or formal apprenticeship is a strong plus, though proven kitchen competence is valued above all.

· Certifications: Person in Charge Certification, ServSafe certification, and/or Ohio Food Safety certification.

· Soft Skills: Calm and composed demeanor under high-stress, fast-paced service conditions; strong communication with expeditors and peers; genuine team-first mentality.

· Physical Requirements: Ability to stand for 10+ hours, bend, reach, and lift up to 50 lbs. in a hot, fast-paced commercial kitchen environment.

We offer competitive wages and a comprehensive benefits package that includes paid time off, health insurance (eligible roles), discretionary bonuses, and perks such as discounted meals, spa services, gift shop, free employee golf, and annual stays at our beautiful lodging.