Line Cook

Position Summary

Be responsible for ensuring the highest quality of culinary services for Members and guests. Maintain consistent food preparation and plate presentation for a la carte venues and catered events. Ensure a clean and safe work environment and accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking.

Looking to fill position immediately.

• The Cook will prepare and cook food in accordance to recipe standards, under the supervision of the Executive Chef.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Performs other related duties as assigned by Executive Chef and/or Sous Chef.

• A minimum of 2 years of experience in kitchen preparation and cooking.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Day Shift. (Preferred).
• Night Shift. (Preferred).
• Able to work weekends and holidays.