Line Cook

Greenville Country Club (SC); Greenville (SC); On-site; Full time

Job summary

A leading country club in Greenville is seeking a skilled Line Cook to join their culinary team. The role involves preparing a variety of dishes, ensuring high food quality and safety standards, and collaborating with chefs for a seamless kitchen operation. Ideal candidates will have extensive experience in high-volume kitchens and a passion for culinary excellence.

Qualifications

• 4+ years of experience as a sauté cook in a high-volume kitchen.
• Knowledge of food handling and preparation procedures.

Responsibilities

• Prepare and cook a variety of food products according to standard recipes.
• Coordinate and time orders with other kitchen stations.
• Maintain cleanliness and organization in the kitchen.

Skills

Communication

Teamwork

Time Management

Attention to Detail

Education

High School diploma or GED

Tools

Kitchen Equipment

Job description

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Greenville Country Club (SC) provided pay range

This range is provided by Greenville Country Club (SC). Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$17.00/hr - $20.00/hr

Position Title: Line Cook

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.

Trust & Teamwork

ESSENTIAL DUTIES INCLUDE, but are not limited to

• 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

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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