Line Cook

The Line Cook is responsible for preparing and cooking menu items to order in a fast-paced kitchen serving resort guests golfers and event attendees. This role ensures consistent food quality adheres to health and safety standards and contributes to a positive dining experience.

Key Responsibilities:

Prepare and cook menu items according to established recipes portion sizes and presentation standards

Set up and stock stations with all necessary supplies before service

Work an assigned station (grill sauté fry prep etc.) during service

Maintain a clean organized and sanitary work area in compliance with health codes

Properly store label and rotate food using FIFO standards

Monitor food inventory and notify management of shortages

Assist with food prep during off-peak hours

Communicate effectively with kitchen and front-of-house staff to ensure timely service

Follow all safety sanitation and food-handling procedures

Support banquet event and tournament catering as needed

Assist with closing duties including cleaning equipment and breaking down stations

Qualifications:

Previous line cook or kitchen experience preferred

Knowledge of cooking techniques kitchen equipment and food safety practices

Food Handlers card/certification (or ability to obtain upon hire)

Ability to work in a fast-paced environment and stay calm under pressure

Strong communication and teamwork skills

Flexible availability including weekends holidays and peak season

Physical Requirements:

Ability to stand for extended periods

Ability to lift up to 50 lbs

Ability to work in a hot kitchen environment and around cooking equipment

Repetitive motions including chopping stirring and plating

Compensation:

Competitive hourly wage based on experience; insert range. Employee meal and resort perks may be available.

Required Experience:

Junior IC