Line Cook

Key Responsibilities

• Prepare and cook menu items according to Back Nine Bistro recipes, portions, and presentation standards.
• Set up and stock assigned stations before each shift.
• Prepare ingredients including meats, vegetables, sauces, and other menu components.
• Ensure food is cooked and presented consistently and in a timely manner.
• Communicate with other kitchen staff to keep orders moving efficiently during service.
• Follow proper food handling, sanitation, and food safety procedures.
• Maintain a clean and organized workstation throughout the shift.
• Properly label, date, rotate, and store food products.
• Auxiliary with receiving and putting away food deliveries when needed.
• Monitor product levels and communicate low inventory to kitchen management.
• Minimize food waste through proper preparation, portioning, and storage.
• Auxiliary with cleaning kitchen equipment, cooking surfaces, floors, coolers, and preparation areas.
• Assist with opening and closing kitchen duties.
• Assist with food preparation for club events, golf tournaments, outings, and other special events.
• Perform additional kitchen duties as assigned by management.

Qualifications

• Previous line cook, prep cook, restaurant, or kitchen experience preferred.
• Ability to work efficiently in a fast-paced kitchen environment.
• Basic knowledge of cooking techniques and food safety practices.
• Strong attention to cleanliness, organization, and food quality.
• Dependable and punctual with a positive attitude.
• Able to communicate and work effectively with coworkers and management.
• Must be willing to work a flexible schedule including weekdays, evenings, weekends, and holidays as needed.

Physical Requirements

• Ability to stand and work for extended periods.
• Ability to work around hot cooking equipment and in a busy kitchen environment.
• Ability to bend, reach, lift, and carry kitchen supplies and food products.
• Ability to safely lift approximately 40–50 pounds when necessary.