Line Cook (Pantry, Cafe, Pool)

Position Title: Line Cook (Pantry, Cafe, Pool)Reports to: Executive Chef, Executive Sous Chef, Sous ChefFLSA Status: Hourly, Non-exemptJOB SUMMARYThe Line Cook position is responsiblefor preparing and cooking a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club's standard recipes. This role utilizes various kitchen equipment and utensils while maintaining high standards of food quality, efficiency, and safety.ESSENTIAL DUTIES INCLUDE, but are not limited toTrust & Teamwork:Coordinate and time orders with other kitchen stations to ensure a smooth kitchen flowMaintaining, opening and closing the kitchen properly to ensure cleanliness and organizationAttend kitchen staff meetings and offer suggestions for improvements to contribute to a collaborative work environmentWork closely with the Executive Chef and Sous Chefs to refine techniques and improve efficiencyEffective Communication:Notify Culinary Management of expected shortages or issues that arise to prevent service disruptionsRequisition items needed to produce menu items and prepare sauces, ensuring seamless execution during serviceFollow plating guidelines and communicate with the expo team to ensure consistency in presentationSet up, maintain, break down, and clean the prep cook station and other areas requiring attention to uphold the highest standardsInnovation:Master techniques, including pan searing, deglazing, and creating pan sauces with precisionRegulate heat levels to prevent burning and ensure dishes are cooked to perfection while managing multiple pansPrioritize allergen awareness and food safety guidelines, ensuring cross-contamination is avoided, especially with dairy, shellfish, and glutenBalance & Appreciation:Ensure assigned work areas and equipment are clean and sanitary, maintaining a safe and organized kitchenTake inventory of all items required for station setup and ensure mise en place is properly prepped for smooth serviceCover, date, and neatly store all leftover products in accordance with proper food storage standards, ensuring minimal wasteHandle delicate ingredients such as seafood, fresh herbs, and wine reductions with care to maintain high-quality standardsEDUCATION AND/OR EXPERIENCEHigh School diploma or GED, preferredA minimum of 4+ years of experience as a sauté cook in high volume, scratch kitchenPrevious experience working in a high-volume kitchen, requiredExperience working with fresh, scratch-made ingredients and from-scratch recipesExperience in a private country club or fine dining, preferredKnowledge of food handling and preparation procedures for all foods meeting DHEC guidelinesUnderstanding of kitchen brigade structure and ability to work collaboratively with line cooks, prep cooks, and chefsJOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONSExecute station prep and service with speed and accuracyStrong knife skills and proficiency in various cooking techniques, including sauteing, searing, deglazing, and pan saucesEnsure the station is properly stocked and organized before and during serviceUnderstanding of mise en place executionFamiliarity with various cooking methods, ingredients, and kitchen equipmentAbility to work as part of a team in a fast-paced, high-volume kitchen with precision, ensuring consistency across multiple orders and adjusting quickly to any last-minute changes in orders, ingredients, or service demandsAbility to follow directions, verbal and writtenLICENSES AND CERTIFICATIONSServSafe food safety certification, preferred or ability to obtainPHYSICAL REQUIREMENTSMust be able to stand, walk, and move quickly in a hot and busy kitchen for extended periods (8+ hours)Requires precise hand-eye coordination for various techniques and platingMust be able to identify items needed from established recipesFrequent bending, reaching, and stretching to retrieve ingredients, tools, and suppliesAbility to lift and carry up to 50 lbs, including large pots, pans, and ingredient containersMust work near open flames, hot surfaces, and steaming pots, sometimes in a confined space