Line Cook

Description

Kiawah River is seeking a line cook to assist with kitchen operations and service offerings of the Spring House, Kiawah River’s premier amenity. The 9,000‑sq‑ft waterfront facility features two pools, an outdoor spa, casual dining outlet, full commercial kitchen, event spaces, conference room, and a state‑of‑the‑art fitness facility with locker rooms and saunas—all overlooking the scenic Kiawah River. Since its opening in 2021, the Spring House has welcomed many homeowners, guests, and prospects, and has hosted a number of family gatherings, corporate meetings and retreats, and special events like rehearsal dinners and celebrations.

The Line Cook is responsible for preparing and cooking high‑quality meals in accordance with clubhouse standards and guest preferences. This role requires efficiency, attention to detail, and the ability to work under pressure in a fast‑paced kitchen environment. The Line Cook will work on the line and assist with prep work on various items ensuring timely and accurate orders.

Responsible, along with all team members, to clean, organize and maintain kitchen equipment and assist in the dish‑pit to wash dishes and equipment. Also includes sweeping, mopping and taking out the trash.

Work Hours:

Flexible schedule, including weekends, evenings, and holidays, depending on clubhouse events and peak times.

• Prepare ingredients for cooking
• Cook food items according to recipes and menu specifications
• Ensure that all food is prepared in a timely manner and meets quality standards
• Set up and stock stations with all necessary supplies
• Clean and maintain work areas, utensils, and equipment
• Follow proper food handling and safety procedures
• Collaborate with the kitchen and front of house team to ensure smooth operations
• Accommodate guest requests when appropriate
• Clean, sweep, mop, wash dishes, take out garbage, keep coolers and freezers organized

• Minimum 1‑2 years of experience in a kitchen environment, preferably in a clubhouse restaurant or similar venue
• Serv Safe food handler certification preferred but not required
• Knowledge of kitchen equipment, utensils and applicable safety standards
• Proficiency in using knives for food preparation
• Familiarity with catering and event logistics
• Ability to listen and take direction
• Ability to read and execute recipes
• Ability to keep a positive attitude under high‑pressure meal periods