Line Cook/ Garde Manger- Seasonal

Responsibilities

• Prepare and cook meats, seafood, poultry, vegetables, sauces, and other hot menu items using standardized recipes and culinary techniques.
• Execute à la carte, banquet, and special event service with consistency, accuracy, and attention to detail.
• Maintain complete mise en place throughout each shift.
• Support outdoor dining venues, private events, weddings, regattas, and seasonal Club functions.
• Ensure all food is prepared and presented according to Club quality standards.
• Prepare and plate salads, cold appetizers, composed plates, dressings, charcuterie displays, sandwiches, and specialty cold items.
• Maintain exceptional presentation, consistency, and portion control.
• Execute high-volume cold food production for member dining and catered events.
• Properly rotate, label, date, and store all food products according to food safety standards.
• Maintain a clean, organized, and sanitary workstation throughout each shift.
• Follow all state and local food safety regulations and Club sanitation standards.
• Communicate inventory needs and product shortages to the Executive Chef or Sous Chef.
• Aid in kitchen setup, breakdown, and daily closing responsibilities.
• Participate in team meetings and contribute ideas that improve kitchen operations and workflow.
• Operate kitchen equipment safely and report maintenance concerns promptly.
• Assist other kitchen stations whenever business demands require.

Qualifications

• Minimum of two years of experience as a line cook, garde manger, banquet cook, or similar culinary position.
• Culinary degree or certificate preferred but not required.
• Strong knife skills and understanding of classical cooking techniques.
• Experience working in high-volume restaurants, catering operations, hotels, resorts, or private clubs preferred.
• Ability to work efficiently under pressure while maintaining quality and consistency.
• Excellent organizational and communication skills.
• Food Safety or ServSafe Certification required.
• Ability to stand and remain active throughout an entire shift.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Frequent bending, reaching, twisting, and repetitive movement.
• Comfortable working in hot, humid, and fast-paced kitchen environments.