Pool Grille Cook

Scioto Country Club is recognized as one of the top 25 country clubs in the United States and is one of only five country clubs to have hosted five different major championships. Recognized as both a Platinum Club and an Iconic Distinguished Club, two of the highest honors in the private club industry, Scioto actively seeks top talent to join our team.Founded in 1916, the Club has a long-standing tradition of excellence. We are committed to exceeding our members' expectations while providing our staff with rewarding opportunities for professional growth and career advancement.In 2026, Scioto Country Club will host the prestigious U.S. Senior Open. This is not just a tournament, but also an opportunity to showcase the rich history of our Club while welcoming top-tier golfers from across the nation. We invite you to be part of this exciting moment in our history.Eligible employees enjoy excellent benefits, including paid time off, medical, dental and vision coverage, scholarship opportunities, a 401(k)-retirement plan with company match, employee meals, and staff golfing privileges.Title: Pool Grille CookObjective:The primary purpose of the Pool Grille Cook is to prepare and execute high-quality food offerings for our membership in a fast-paced, seasonal outdoor environment. This position operates as a solo station and an extension of the main kitchen, requiring strong leadership, independence, and accountability. The Pool Grille Cook is responsible for maintaining consistency, organization, food safety, and service standards while working independently and representing the culinary team at the pool facility.Responsibilities and Expectations:Prepare and execute all Pool Grille menu items according to established recipes and presentation standardsOperate as the sole cook at the Pool Grille station with confidence and efficiencyMaintain consistent food quality, portioning, and plating standardsSet up, stock, and break down station dailyEnsure all food products are properly labeled, dated, and storedMaintain a clean, organized, and sanitary work environmentEnsure compliance with all health and safety regulationsMonitor inventory levels and communicate product needs to the main kitchenCoordinate with the Executive Chef and culinary leadership regarding menu changes and specialsMaintain proper food handling procedures and temperature logsManage ticket flow and timing to ensure prompt serviceTroubleshoot issues independently and communicate concerns proactively to managementAssist with receiving and storing deliveries as neededEnsure all equipment is properly cleaned and maintainedRepresent the culinary team with professionalism when interacting with members and guestsAssist with closing duties and ensure the Pool Grille is secured at end of shiftAttend culinary meetings as requiredJob Knowledge, Core Competencies and Expectations:Strong leadership skills and ability to manage solo stationHigh level of dependability and accountabilityAbility to work independently with minimal supervisionStrong organizational and time management skillsKnowledge of food safety and sanitation standardsAbility to perform well in a high-volume, outdoor environmentPositive, professional and team-oriented attitudeStrong understanding of grilling, sautéing, and short-order cooking techniquesAbility to adapt quickly and problem-solve effectivelyPhysical Requirements, Working Conditions and Other factors:Work is performed primarily outdoors in varying weather conditions, including heat and humidity.Must be able to work in high temperatures and direct sunlight for extended periods.Position requires standing and walking for long periods of time.Must be able to maneuver between simultaneous tasks in a fast-paced environment.Requires frequent bending, stooping, reaching, lifting, and repetitive motions.Must be able to lift up to 60 lbs. on a regular basis.Must be able to push and pull carts and equipment weighing up to 70 lbs. occasionally.Vision requirements include near vision, color vision, and depth perception.Requires manual dexterity to operate kitchen equipment including grills, fryers, knives, slicers, and other culinary tools.Education and Experience:High School diploma or equivalent requiredCulinary training preferredMinimum 1-2 years line cook experience preferredPrior experience working independently or managing a station strongly preferredFood safety certification preferred