Line Cook

Description

Position Summary

The Line Cook is a key member of the kitchen team, responsible for preparing high-quality food in a fast-paced environment while maintaining cleanliness, organization, and food safety standards. This position supports daily restaurant service, golf outings, banquets, and special events both on-site at the golf club and off-site as needed. The ideal candidate is reliable, hardworking, and able to perform efficiently during high-volume service periods.

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Key Responsibilities

• Prepare and cook menu items according to recipes and chef specifications
• Assist with daily food prep, line setup, and station organization
• Maintain consistent food quality, presentation, and portion control
• Ensure all food is prepared and stored in compliance with health and safety regulations
• Maintain a clean and organized workstation throughout service
• Assist with banquet and event food preparation and execution
• Help with breakdown and cleanup after service and events
• Monitor inventory levels at station and communicate needs to chef or supervisor
• Follow all club policies, food safety standards, and sanitation guidelines

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Event & Banquet Support

• Support high-volume service during golf outings and special events
• Assist with off-site events as required
• Maintain flexibility in schedule during peak season (open 7 days a week)
• Work efficiently in a fast-paced, team-oriented environment

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Requirements

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Qualifications

• Cooking/line prep experience required (1 year preferred; willing to train the right candidate)
• Restaurant experience preferred
• High school diploma or equivalent preferred
• Ability to work in a fast-paced, high-volume environment
• Must be reliable and punctual
• Must have reliable transportation
• Must be able to lift 25+ pounds
• Ability to stand for extended periods

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Schedule & Availability

• Full-Time and Part-Time positions available
• Flexible schedule
• Must be able to work evenings, weekends, including Sundays

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