Line Cook

North Ranch Country Club; Westlake Village (CA); On-site; USD 28,000 - 30,000; Part time

Job summary

North Ranch Country Club is seeking a skilled Line Cook for an evening, part-time role in Westlake Village, CA. The position reports to the Executive Chef and focuses on preparing meats, seafood, vegetables, sauces, and stocks using standard club recipes and equipment.

The ideal candidate will have at least two years of kitchen experience and a High School diploma or GED. Responsibilities include prep, portioning, coordinating with kitchen staff, and maintaining a clean, sanitary station.

Qualifications

• High School diploma or GED is required or equivalent.
• Minimum of two years of kitchen prep and cooking experience.

Responsibilities

• Prepare items according to standard recipes.
• Coordinate and time orders with other kitchen operations.
• Set up, maintain, and break down the prep cook station.
• Notify Sous Chef of expected shortages.
• Close the kitchen properly using the closing checklist.
• Attend kitchen staff meetings and offer suggestions for improvements.

Education

High School diploma or GED

Minimum two years kitchen prep and cooking experience

Job description

Job Details

Job Location: Westlake Village, CA 91362, Position Type: Part Time, Education Level: Not Specified, Salary Range: $20.00 - $22.00 Hourly, Job Shift: Evening, 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 Chef

Classification

Non-Exempt, Part-time

Shifts

• Primarily Wednesday - Saturday from 2:30 pm to 9:00 pm
• Looking 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/Duties

• Take 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 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 environments.

Qualifications: Education and/or Experience

• High School diploma or GED.
• A minimum of two years of experience in kitchen preparation and cooking.