Morning Line Cook — Consistent Weekday Breakfast & Lunch

The Athletic Club of Columbus; Columbus (OH); On-site; USD 20,664,000 - 26,174,000; Full time

Job summary

The Athletic Club of Columbus is seeking a dependable Morning Line Cook to join our culinary team. This role focuses on breakfast and lunch service, maintaining high presentation and hospitality standards expected at a premier private club.

Ideal candidates are organized, reliable, and able to thrive in a fast-paced kitchen, with a consistent Monday–Friday daytime schedule (6:00 AM–3:00 PM) and a commitment to food safety and teamwork.

Qualifications

• Previous line cook or breakfast cook experience preferred.
• Knowledge of basic cooking techniques and kitchen equipment.
• Breakfast items including eggs and made-to-order dishes is a plus.
• Ability to follow recipes and reproduce items to established standards.
• Strong organizational and time-management skills.
• Dependable attendance and punctuality for early-morning shifts.

Responsibilities

• Prepare and execute breakfast and lunch items per recipes and standards.
• Set up stations and prep ingredients and supplies.
• Maintain clean, stocked workstation throughout shift.
• Cook menu items accurately with proper temperatures and portions.
• Coordinate with fellow cooks, servers, and leadership for timely service.
• Follow food safety, sanitation, labeling, dating, storage, and temperature-control procedures.
• Assist with receiving, rotating, and storing food using FIFO.
• Minimize food waste through proper preparation and storage.
• Communicate issues to culinary leadership.
• Support banquet, event, and club food preparation as needed.

Skills

Line cook experience

Breakfast cooking

Teamwork

Food safety

Punctuality

Job description

The Athletic Club of Columbus is seeking a dependable Morning Line Cook to join our culinary team. This role focuses on breakfast and lunch service, maintaining high presentation and hospitality standards expected at a premier private club.

Ideal candidates are organized, reliable, and able to thrive in a fast-paced kitchen, with a consistent Monday–Friday daytime schedule (6:00 AM–3:00 PM) and a commitment to food safety and teamwork.