Line Cook

Job Summary

The Line Cook is responsible for preparing and cooking high-quality menu items for the Bistro Dining Room and supporting catering and event operations as needed. Reporting to the Executive Sous Chef, this position ensures that all food is prepared according to the club’s standards of quality, consistency, and presentation. The Line Cook works as part of the culinary team to maintain efficient kitchen operations, proper sanitation, and a positive, professional environment.

Essential Functions

• Prepare, cook, and plate menu items for the Bistro Dining Room according to recipes and presentation standards.
• Aid with catering and banquet food preparation as needed for events.
• Maintain cleanliness and organization of workstations and kitchen areas.
• Follow all food safety, sanitation, and health regulations.
• Aid in receiving, storing, and rotating food inventory to maintain freshness and minimize waste.
• Communicate effectively with culinary staff and front-of-house teams to ensure smooth service.
• Support opening and closing procedures, including cleaning and sanitizing equipment.
• Maintain a professional, team-oriented attitude while assisting other culinary team members as needed.
• Participate in ongoing training and development to improve culinary skills and knowledge.

Competencies

• Strong knowledge of cooking techniques, kitchen operations, and food preparation standards.
• Attention to detail and commitment to food quality and presentation.
• Ability to work efficiently in a fast-paced environment.
• Team-oriented with strong communication skills.
• Dependable, punctual, and able to follow direction.
• Knowledge of food safety and sanitation regulations.
• Flexibility to assist with catering, events, and other kitchen tasks as required.

Physical Demands

• Ability to stand, walk, and move throughout kitchen and event areas for extended periods.
• Frequent lifting, carrying, and moving of ingredients, pots, pans, and trays (up to 50 lbs).
• Manual dexterity to safely operate kitchen equipment and utensils.
• Ability to work safely in a hot, fast-paced environment.
• Maintain focus and energy during high-volume service periods.