Club House: Line Cook

About the role

The Line Chef plays a key role in the daily culinary operations by preparing, cooking, and plating menu items with consistency, accuracy, and high quality. Working in a fast-paced, high-volume kitchen environment, the Line Chef follows standardized recipes, adheres to all food safety and sanitation guidelines, and ensures each dish meets established presentation and taste standards.

Responsibilities

• Prepare and cook menu items according to recipes and station guidelines.
• Maintain clean and organized cooking stations.
• Restock ingredients and communicate low inventory levels.
• Follow food safety, temperature, and sanitation protocols.
• Work collaboratively with kitchen staff and leadership.

Qualifications

• Strong customer service and communication skills.
• Ability to work independently and as part of a team.
• Good time management and organizational skills.
• Reliable attendance and punctuality.
• Ability to work in fast-paced high-volume environment.
• Professional appearance and positive attitude.
• Prior line cook experience in a fast-paced kitchen.
• Strong multitasking and communication skills.
• Ability to stand for long periods and lift up to 50 lbs.
• Routinely exposed to varying weather, dust/particles, and high-volume kitchen conditions.
• Frequently bending, kneeling, crouching, twisting and reaching.
• Visual ability to identify cleanliness standards and potential safety hazards.

Benefits

• Performance-based wage increases.
• Flexible scheduling (with peak-period requirements).
• Access to certifications, training programs, and professional development.
• Regular performance reviews with actionable feedback.
• Opportunities for cross-training and collaboration across departments.

Schedule

Work flexible hours, including days, evenings, weekends, and peak tournament periods.

Pay

$19.00-$28.00/hr