Line Cook

DEPARTMENT: KitchenJOB TITLE: Line CookREPORTS TO: Executive Chef, Executive Sous ChefSCHEDULE: Full-Time (weekends and holidays required during peak season: May–September)COMPENSATION: Hourly (Non-Exempt); competitive, based on experience: $21-$23/hourBENEFITS: Full Benefits Package including Medical, Dental, Vision, Paid Vacation & Sick Time, 401(k) with Match, Golf Privileges, Complimentary Shift Meals, and Annual Bonus EligibilityBurning Tree Country Club is seeking a skilled, motivated, and hospitality-driven Line Cook to join our Culinary Team. This role is responsible for preparing and executing menu items for both à la carte dining and special events while maintaining the highest standards of quality, safety, and consistency.As a key member of the kitchen team, the Line Cook contributes directly to the Member dining experience by executing dishes with precision, maintaining a clean and organized work environment, and collaborating closely with fellow culinary professionals. This role requires strong culinary fundamentals, attention to detail, and the ability to perform efficiently in a fast-paced service environment.Who We Are Burning Tree Country Club is a private, family-oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.Our community includes:An 18-hole championship golf course that has hosted U.S. Open Qualifiers and Met PGA eventsAn 8-lane, 25-meter pool with diving wellHar-Tru tennis courts and platform tennis complexMultiple dining venues including The Grille Room, Founders Bar, Patio, and formal salonsA robust calendar of Member events and junior programming in golf, tennis, aquatics, and summer campWe take pride in delivering refined à la carte dining as well as exceptional private events and Club functions through strong teamwork, culinary craftsmanship, and attention to detail.At Burning Tree Country Club, we are proud to be a team of dynamic professionals who champion authenticity, consistency, excellence, and innovation. We seek individuals who are committed to delivering exceptional service, working collaboratively, leading with integrity, and continuously striving to improve.Who You Are You are a motivated culinary professional who takes pride in delivering high-quality food and contributing to an exceptional Member dining experience. You:Are confident in your culinary skills and communicate clearly with your teamTake pride in consistency, presentation, and quality in every dishThrive in a collaborative kitchen environmentMaintain professionalism and composure during busy service periodsAre passionate about hospitality and culinary developmentBring at least 3+ years of culinary experience, preferably in a private club, resort, or fine dining environmentAs a Line Cook, you play an essential role in delivering the consistent, high-quality cuisine our Members expect.The Essentials (Core Responsibilities) • Execute menu items from start to finish including preparation, butchery, cooking, and platingPrepare ingredients and maintain organized mise en place for serviceCook meats, seafood, vegetables, and other menu items using a variety of techniques including grilling, sautéing, and roastingProperly season, portion, and plate food according to established recipes and presentation standardsTaste, smell, and visually inspect food to ensure quality and consistencyMaintain sanitation and cleanliness of all kitchen work areas including refrigeration, cooking equipment, and prep stationsFollow all food safety standards and use appropriate personal protective equipment (PPE) when requiredThe Expectations (Performance & Leadership) • Perform efficiently in a high-volume, fast-paced kitchen environmentMaintain a clean, organized, and safe workstation at all timesDemonstrate professionalism and teamwork during all shiftsFollow all BTCC HACCP food safety policies and proceduresComply with all Club safety and risk management policiesParticipate in safety meetings, training sessions, and hazard assessmentsMaintain a positive, respectful attitude toward coworkers and leadershipPerform additional duties as assigned by culinary managementThe Standards (Qualifications & Professional Conduct) Education & ExperienceMinimum of 3 years experience in a high-volume, upscale restaurant or catering kitchenPrior experience in a private club environment preferredKnowledge & SkillsStrong understanding of culinary terminology and kitchen equipmentExperience working multiple kitchen stations including prep, hot line, and platingStrong knowledge of food preparation techniquesBasic math skills for recipe measurements and conversionsAbility to follow written and verbal instructions and solve routine kitchen challengesCommunication SkillsAbility to read and follow instructions, recipes, and kitchen correspondenceAbility to communicate professionally with coworkers, supervisors, and Club membersPhysical Requirements • Ability to stand and work for extended periods of timeFrequent reaching, bending, lifting, and repetitive motionOccasional stooping, kneeling, crouching, and tasting food productsAbility to lift and move up to 25 poundsVisual acuity required for detailed kitchen tasks