Line Cook
Job Description
Job Description
Benefits/Perks
- Competitive pay
- Quarterly and Holiday Bonuses
- Opportunity to work closely with an experienced Executive Chef
- Professional, well-respected private club environment
- Consistent service schedule with seasonal balance
- Supportive team culture focused on quality and growth
Job Summary
Seeking an experienced Line Cook / Sous Chef to work alongside and directly support our Executive Chef. This role is ideal for a skilled culinary professional who takes pride in consistency, organization, and delivering exceptional food in a private club environment.
In Season (May – October):
- 2–3 dinner services per week
- 5 lunch services per week
- 2 breakfast services per week
Off Season (November – April):
- 2 dinner services per week
- 3 lunch services per week
- 2 breakfast services per week
Duties and Responsibilities:
- Work directly under and report to the Executive Chef
- Assist with daily kitchen operations and service execution
- Prepare and execute menu items with consistency, accuracy, and attention to detail
- Maintain a strong sense of urgency and control during service periods
- Ensure prompt, high-quality food delivery to support an exceptional member dining experience
- Uphold and exceed club standards for food quality, presentation, and service
- Assist in maintaining a clean, organized, and efficient kitchen
- Follow all safety, sanitation, and food handling procedures
- Ensure compliance with state, local, and club health code requirements
Qualifications:
- Proven cooking experience in a professional kitchen
- ServSafe Certification (required or ability to obtain)
- Strong understanding of kitchen operations and food safety standards
- Ability to remain calm, focused, and organized in a fast-paced environment
- Willingness to work weekends and holidays as needed
- Team-oriented mindset with strong communication skills
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