Line Cook

Cobblestone Creek Country Club; Lawrence Township (NJ); On-site; USD 26,000 - 32,000; Full time

Job summary

Cobblestone Creek Country Club in Lawrence Township, NJ is seeking a Line Prep Cook to support the kitchen team with menu prep, stocks, and execution of standard recipes.

Candidates should have a HS diploma or GED, a two-year culinary program, and at least two years of kitchen experience, plus a food safety certification.

You will report to the Sous Chef, coordinate with other cooks, and help keep a clean, safe, high‑quality kitchen during service.

Qualifications

• Must have a high school diploma or GED and complete a two-year culinary program.
• Minimum two years of kitchen prep and cooking experience.
• Food safety certification required.

Responsibilities

• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.

Skills

Food safety

Teamwork

Attention to detail

Education

High school diploma or GED

Two-year culinary program

Job description

Job Details

Job Location: Lawrence Township, NJ 08648

Salary Range: $19.00 - $23.00 Hourly

Line Prep Cook

Related Titles: Prep Cook; Cook; Line Cook

Reports to: Sous Chef

Supervises: No supervisory duties are included in this position.

Education and/or Experience

• High School diploma or GED.
• Successful completion of a two-year course at culinary school.
• A minimum of two years of experience in kitchen preparation and cooking.

Job Knowledge, Core Competencies and Expectations

• Prepares menu items as needed for member or guest service.
• Follows all state and local health and food safety regulations.
• Follows all safety procedures for operating and cleaning machinery.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

Job Tasks/Duties

• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepares items according to standard recipes.
• Coordinates and times orders with other kitchen operations.
• Requisitions items needed to produce menu items.
• Notifies Sous Chef of expected shortages.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up, maintains and breaks down prep cook station.
• Covers, dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Closes the kitchen properly using the closing checklist.
• Attends kitchen staff meetings and offers suggestions for improvements.
• Assists with other duties as assigned by Sous Chef.

Licenses and Special Requirements

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.