Line Cook

North Ranch Country Club; North Ranch (CA); On-site; USD 25,000 - 34,000; Part time

Job summary

North Ranch Country Club in Westlake Village, CA is seeking a skilled Line Cook who is passionate about food and quality. You will prepare meats, seafood, vegetables, sauces, and stocks according to standard recipes, coordinating with the kitchen to ensure timely service and consistent results.

The role is part-time and non-exempt, with shifts primarily Wednesday through Saturday from 2:30 pm to 9:00 pm. A minimum of two years in kitchen prep and cooking and a High School diploma or GED are

Qualifications

• Two years of kitchen prep and cooking experience.
• Ability to stand for long periods and lift up to 50 pounds.
• Available to work Wednesday–Saturday evenings.

Responsibilities

• Take inventory of items required for the station and prep as needed.
• Prepare items according to standard recipes and daily prep list.
• Coordinate and time orders with other kitchen operations.
• Notify Sous Chef of expected shortages and reorder items as needed.
• Set up, maintain, and break down the prep cook station.
• Close the kitchen using the closing checklist and ensure cleanliness.
• Attend kitchen staff meetings and participate in improvements.
• Assist with other duties as assigned by Sous Chef.

Education

High School diploma or GED

Job description

North Ranch Country Club is a private club in Westlake Village known for great service, top-tier amenities, and a strong culinary program. We're looking for a skilled Line Cook who’s passionate about food, works well under pressure, and takes pride in quality and consistency. If you're a team player ready to grow in a professional kitchen, we want to hear from you.Reports to: Executive ChefClassification: Non-Exempt, Part-timeShifts:Primarily Wednesday - Saturday from 2:30 pm to 9:00 pmLooking for part-time candidates!Job Summary (Essential Functions)Cooks are responsible for preparing 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/DutiesTake inventory of all items required for the station set-up and determine those items that require preparation.Prepare items according to standard recipes.Coordinate and time orders with other kitchen operations.Requisition items needed to produce menu items.Notify Sous Chef of expected shortages.Ensure that assigned work areas and equipment are clean and sanitary.Set up, maintain, and break down the prep cook station.Cover, date, and neatly store all leftover products that are re-usable.Make recommendations for maintenance, repair, and upkeep of the line prep area and equipment.Close the kitchen properly using the closing checklist.Attend kitchen staff meetings and offer suggestions for improvements.Assist with other duties as assigned by Sous Chef.Physical Demands and Work EnvironmentRequired 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 environments.Education and/or ExperienceHigh School diploma or GED.A minimum of two years of experience in kitchen preparation and cooking.