Line Cook: Precision Prep in a High-Volume Kitchen

quailridgecc; Boynton Beach (FL); On-site; USD 32,000 - 42,000; Full time

Job summary

Quail Ridge Country Club is seeking a Line Cook to contribute to a high-volume, quality-focused kitchen. You will prepare food to exact standards, manage station setup, and work with a team to ensure timely, safe, and delicious dishes for members and guests.

The role requires advanced cooking and knife skills, HACCP awareness, and consistent adherence to recipes and plating standards within a fast-paced environment.

Qualifications

• High school education or equivalent required.
• Culinary or apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.
• Two years line cook experience preferred.
• Advanced cooking and knife skills are required.
• Must be well versed in a la carte food preparation.
• Food Safety Training required.

Responsibilities

• Prepares food in a timely, consistent fashion to exact standards following established recipes and plating.
• Responsible for food receiving or storage and proper handling of all food items.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Works at a fast pace with attention to safety and basic knife skills and works with basic kitchen equipment.
• Sets up stations with limited supervision and executes at a high level of expertise.
• Works multiple a la carte stations.
• Perform advanced cooking and utilize knives in kitchen setting.
• Communicates openly and honestly to concerns and suggestions and takes constructive feedback in a non-defensive manner.

Skills

Culinary skills

Knife skills

Food safety

Teamwork

Communication

Time management

Attention to detail

Physical stamina

Education

High school diploma or equivalent

Culinary apprenticeship program

Job description

Quail Ridge Country Club is seeking a Line Cook to contribute to a high-volume, quality-focused kitchen. You will prepare food to exact standards, manage station setup, and work with a team to ensure timely, safe, and delicious dishes for members and guests.

The role requires advanced cooking and knife skills, HACCP awareness, and consistent adherence to recipes and plating standards within a fast-paced environment.