Line Cook F/T

CALLAWASSIE ISLAND PROPERTY OWNERS; South Carolina; On-site; USD 32,000 - 45,000; Full time

Job summary

Callawassie Island Members Club is seeking a dedicated Line Cook to prepare a variety of menu items in a high-volume club kitchen. You will follow standard recipes, manage prep lists, and coordinate with other kitchen stations to ensure timely, quality service for members and guests.

The role requires a High School diploma or GED and at least two years of kitchen experience, plus formal culinary education. Food safety training and the ability to work in a hot, fast-paced environment are

Qualifications

• Requires High School diploma or GED.
• Successful completion of a two-year culinary program.
• Minimum of two years of kitchen prep/cooking experience.
• Knowledge of food safety and sanitation procedures.

Responsibilities

• Prepare items according to standard recipes.
• Coordinate timing with kitchen staff to complete orders.
• Set up and break down the line prep station daily.
• Ensure cleanliness and safety of all work areas.
• Assist with inventory and storage of leftovers.

Skills

Cooking

Food safety

Time management

Teamwork

Education

HS diploma/GED

Culinary school (2-year)

Job description

General Definition of WorkThe Callawassie Island Members Club Line Cook is responsible for cooking and 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. This position reports directly to the Executive Chef.Essential FunctionsThe following functions are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.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.Knowledge, Skills and AbilitiesPrepares 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.Education and ExperienceHigh 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.Physical RequirementsThe work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 25 pounds of force; work regularly requires standing for long periods of time, walking, stooping, kneeling, crouching or crawling, bending, stretching, and twisting or reaching, using hands to finger, handling or feeling and repetitive motions, pushing, pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements, vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot, humid, and noisy environment with light traffic.Special RequirementsFood safety certification#CIPOA