Line Cook

About the Role

The Line Cook at Bellerive Country Club prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces, and stocks according to Bellerive standard recipes using a variety of equipment and utensils. This role works in concert with the Front of House staff by communicating effectively during service and events/banquets.

The position focuses on driving a culture of excellence, ensuring member and guest satisfaction, and aligning with Bellerive’s fiscal and budgetary goals. The Line Cook enhances the member experience through proper training, accountability, and fostering a positive, inclusive, and collaborative kitchen environment.

Responsibilities

• Takes inventory of all items required for station set-up and determines items needing preparation.
• Prepares items according to standard recipes.
• Requisitions items needed for menu production and notifies the Executive Chef of expected shortages.
• Ensures assigned work areas and equipment are clean and sanitary.
• Sets up, maintains, and breaks down prep cook station(s).
• Covers, dates, and neatly stores all reusable leftover products.
• Makes recommendations for maintenance, repair, and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by the Executive Sous Chef or Culinary leadership team.

Requirements

• Ability to balance multiple projects with strong project and time management skills.
• High attention to detail.
• Aptitude for working in a fast-paced environment with the ability to work autonomously, take direction, and exercise good judgment.
• Authority to reason and apply common sense to encountered situations.
• High level of professionalism and interpersonal skills to communicate and work well with employees at all levels while maintaining confidentiality.
• Tact and diplomacy when dealing with others.
• Ability to read, write, and communicate fluent English; compose documents with correct grammar and spelling; and communicate clearly over the telephone.
• Ability to process routine daily functions, resolve sensitive issues, and complete complex assignments using above-average critical thinking skills.
• Willingness to work overtime, nights, weekends, and holidays as needed.
• Physical ability to be mobile and stationary throughout the workday, transport up to fifty (50) pounds, and work in hot, humid, and/or noisy environments.
• Compliance with county health regulations regarding Hepatitis A vaccinations.

Qualifications

• High School Diploma or equivalent required.
• Successful completion of a two-year culinary school course preferred.
• Minimum of two years of experience in kitchen preparation and cooking required.