Restaurant Line Cook

Restaurant Line Cook

Position Summary

The Restaurant Line Cook plays an essential role in providing an excellent culinary experience for all members and guests. This position works collaboratively with the culinary team to ensure timely service, proper food preparation, consistent food quality, and compliance with all sanitation and safety standards. The Line Cook is responsible for maintaining an organized and efficient workstation while preparing and executing menu items according to established recipes and presentation standards. All team members are expected to act in accordance with our values of hospitality, excellence, teamwork, and pride.

Key Responsibilities

• Prepare and organize assigned workstation(s) with all required ingredients, supplies, and equipment prior to service.
• Complete food preparation tasks, including chopping vegetables, portioning proteins, preparing sauces, and producing other menu components.
• Cook and plate menu items according to established recipes, portion sizes, presentation standards, and service timelines.
• Ensure all food is prepared accurately, consistently, and in a timely manner.
• Work collaboratively with the culinary team to maintain efficient kitchen operations and provide an exceptional dining experience for members and guests.
• Follow the direction and guidance of the Executive Chef, Sous Chef, and other members of the culinary leadership team.
• Maintain cleanliness, organization, and proper sanitation of assigned work areas throughout each shift.
• Properly label, date, store, and rotate food products in accordance with food safety standards.
• Monitor inventory levels at assigned stations and communicate replenishment needs to culinary leadership.
• Minimize food waste by properly handling, storing, and utilizing ingredients according to established procedures.
• Operate kitchen equipment safely and properly while reporting any damaged or malfunctioning equipment to management.
• Adhere to all food safety, sanitation, health, and workplace safety regulations and procedures.
• Maintain a clean, professional, and organized appearance in accordance with club standards.
• Demonstrate professionalism, teamwork, dependability, and a positive attitude when interacting with coworkers, members, and guests.
• Assist with opening, closing, cleaning, and other kitchen duties as assigned.
• Perform other duties as assigned by culinary leadership.

Qualifications

• Previous experience working in a professional kitchen, restaurant, country club, hotel, or similar food service environment preferred.
• Knowledge of basic cooking techniques, food preparation methods, and kitchen procedures.
• Ability to follow recipes, portion guidelines, and established food presentation standards.
• Basic knowledge of food safety, sanitation, proper food handling, and temperature control requirements.
• Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail and quality.
• Strong teamwork and communication skills with the ability to work effectively with culinary team members and leadership.