Job Summary:
The Line Cook supports the Executive Chef and food and beverage team, preparing food in line with club standards and recipes, and maintaining a sanitary work environment. This role includes setup, breakdown, and cleaning of all assigned work areas, ensuring compliance with health and safety standards.

Job Responsibilities:

• Set up the work area and requisition products and supplies per standard procedures.
• Follow Club-standard recipes precisely, preparing assigned items and handling the station-specific foods, including:
  • Bulk recipes such as soups, sauces, and multi-batch dishes.
  • Grilled, sautéed, and deep-fried foods, sandwiches, salads, and garnishes.
• Properly cover, date, and store all meats, poultry, and seafood.
• Clean and sanitize all work areas and maintain a hygienic workstation.
• Notify supervisor of anticipated shortages in advance.
• Adhere to safe and sanitary food handling practices, including personal hygiene.
• Return soiled food prep utensils and small wares to designated areas.
• Comply with state and local health and food safety regulations.
• Assist with washing dishes if needed or directed by the supervisor.
• Operate food production and serving equipment per manufacturer instructions.
• Make recommendations for maintenance and repair of kitchen equipment.
• Assist with additional tasks as assigned by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage.