Line Cook

Essential Duties and Responsibilities

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes, salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
• Cleaning work area and kitchen during and at the end of shift
• A central role in the production of finished dishes during service periods
• Able to take direction, and follow recipes
• Work in a supervised environment
• Works at a steady pace, with a service orientation and the ability to quicken the pace as required
• Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station
• Able to plan out the workday and accomplish multiple tasks
• Knows essential food product identification
• Maintains an organized and sanitary workstation
• Knows how to work in a team environment
• Tasting food for quality assurance

Qualifications

• Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
• Basic knife skills
• Basic kitchen operations experience
• Experience cooking in a high-level kitchen
• High School Diploma or equivalent required

Education and Experience

• Must be able to read and understand recipes
• Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
• Must be able to communicate effectively with guests, managers, and team members
• Basic knowledge and understanding of math

Reasoning Ability

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

Physical Demands

• Must be able to lift up to 50 lbs.
• Must be able to stand for long periods
• Must be able to operate a company vehicle or golf cart safely
• Must be able to work outdoors in all weather conditions

Pay

Pay Range: $20.00–$30.00 per hour.

Starting compensation will be determined based on experience, skills, and other job-related factors.

Schedule

This is a seasonal position from May through November, with the potential for continued, year-round employment based on performance and business needs.