Line Cook

Orchard Valley Golf Course; Charlotte (NC); On-site; USD 22,000 - 31,000; Full time

Job summary

Sunset Hills Golf Club is seeking a Line Cook to support the F&B operation with focus on quality and consistency. You will follow established recipes, prepare items per production plans, and ensure a great product for members and guests. Weekend availability is required and attention to detail is essential.

The role emphasizes food safety standards, timely order expediting, and collaboration with the chef and team to deliver excellent service in a hospitality environment.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
• Willing to work weekends.
• Detail-oriented.
• Serv Safe Certified preferred.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.

Skills

Detail oriented

Food safety certified

Weekend availability

Education

Associates Culinary Degree

Job description

Sunset Hills Golf Club is excited to announce the exceptional career opportunity of Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to our members and guests. Looking for an experienced candidate who is food safety certified, willing to work weekends and is detail oriented, management experience is a bonus. The Line Cook will be responsible for most of the F&B operation and delivering a great product to our customers.

Pay Rate: Starting at $19 per hour

Key Responsibilities of the Line Cook:

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receives supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Minimum Qualifications for the Line Cook:

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
• Willing to work weekends.
• Detail-oriented.

Other Qualifications:

• Serv Safe Certified preferred.
• Previous management experience preferred.