Line Cook

The Line Cook will assist in various areas of the kitchen with responsibilities including, doing prep, cooking on the hotline or pantry, reading ticket orders, potential baking, following recipes and plating guidelines consistently, and preparing all food to the Club’s standards in accordance with guidelines set forth by the Executive Chef. The Line Cook will primarily work in a back-of-house environment but will be required to work in front of members for special events. The Line Cook is responsible for maintaining the cleanliness and sanitation of all prep and storage equipment on a continual basis.

• Follow proper payroll and uniform procedures
• Run the day-to-day operation of the assigned station
• Check and complete mise en place and pars as well as set up the assigned station
• Communicate with the Chef and Sous Chef regarding menu items, problem situations, and shortages
• Work closely with standard recipes and plating presentations to maintain standards of quality in production and presentation
• Maintain a good working relationship with all employees
• Store and label items properly at the end of the shift
• Ensure a clean, neat, and organized work area
• Handle and report any accident immediately
• Follow all guidelines for timely food service to members and their guests
• Maintain food service sanitation certification and use all learned standards within the kitchen
• Perform other tasks or projects as assigned
• Strictly adhere to rules and regulations established in the employee handbook and Club policies
• Maintain open communication with all team members
• Utilize the 10’-5’ rule in all interactions
• Recognize and address any problems resulting from member or guest complaints
• Notify management of unsafe conditions, maintenance issues, or damage to equipment
• Perform other duties as assigned and/or requested by Management

• High school graduate and an apprenticeship, cooking school, or culinary education
• Ability to multi-task in a fast-paced, high-pressure environment
• Ability to work non-traditional working hours, weekends, and holidays
• Possess current health department certifications required to work in a kitchen
• Must have a current California Food Handler Card or willingness and ability to obtain a California Food Handler Card before the first day of employment

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is required to stand; walk; sit; use hands to fingers, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

While performing the essential functions of this job, the employee is usually outdoors and experiences a moderate noise level in the work environment. The employee works in a climate of 68 degrees Fahrenheit or higher. The employee will be exposed to weather conditions which include, extreme heat and humidity.

We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics.