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 Handler’s 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.