Line Cook (Pantry, Cafe, Pool)

## Position Title: Line Cook (Pantry, Cafe, Pool) • *Reports to: Executive Chef, Executive Sous Chef, Sous Chef • *FLSA Status: Hourly, Non-exempt • *JOB SUMMARY** The Line Cook position is responsible for 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 to** Trust & Teamwork: • Coordinate and time orders with other kitchen stations to ensure a smooth kitchen flow • Maintaining, opening and closing the kitchen properly to ensure cleanliness and organization • Attend kitchen staff meetings and offer suggestions for improvements to contribute to a collaborative work environment • Work closely with the Executive Chef and Sous Chefs to refine techniques and improve efficiency Effective Communication • Notify Culinary Management of expected shortages or issues that arise to prevent service disruptions • Requisition items needed to produce menu items and prepare sauces, ensuring seamless execution during service • Follow plating guidelines and communicate with the expo team to ensure consistency in presentation • Set up, maintain, break down, and clean the prep cook station and other areas requiring attention to uphold the highest standards Innovation • Master techniques, including pan searing, deglazing, and creating pan sauces with precision • Regulate heat levels to prevent burning and ensure dishes are cooked to perfection while managing multiple pans • Prioritize allergen awareness and food safety guidelines, ensuring cross-contamination is avoided, especially with dairy, shellfish, and gluten Balance & Appreciation: • Ensure assigned work areas and equipment are clean and sanitary, maintaining a safe and organized kitchen • Take inventory of all items required for station setup and ensure mise en place is properly prepped for smooth service • Cover, date, and neatly store all leftover products in accordance with proper food storage standards, ensuring minimal waste • Handle delicate ingredients such as seafood, fresh herbs, and wine reductions with care to maintain high-quality standards • *EDUCATION AND/OR EXPERIENCE • High School diploma or GED, preferred • A minimum of 4+ years of experience as a sauté cook in high volume, scratch kitchen • Previous experience working in a high-volume kitchen, required • Experience working with fresh, scratch-made ingredients and from-scratch recipes • Experience in a private country club or fine dining, preferred • Knowledge of food handling and preparation procedures for all foods meeting DHEC guidelines • Understanding of kitchen brigade structure and ability to work collaboratively with line cooks, prep cooks, and chefs • *JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS • Execute station prep and service with speed and accuracy • Strong knife skills and proficiency in various cooking techniques, including sauteing, searing, deglazing, and pan sauces • Ensure the station is properly stocked and organized before and during service • Understanding of mise en place execution • Familiarity with various cooking methods, ingredients, and kitchen equipment • Ability 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 demands • Ability to follow directions, verbal and written • *LICENSES AND CERTIFICATIONS • ServSafe food safety certification, preferred or ability to obtain • *PHYSICAL REQUIREMENTS • Must 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 plating • Must be able to identify items needed from established recipes • Frequent bending, reaching, and stretching to retrieve ingredients, tools, and supplies • Ability to lift and carry up to 50 lbs, including large pots, pans, and ingredient containers • Must work near open flames, hot surfaces, and steaming pots, sometimes in a confined space