Public - Line Cook

Augusta National Golf Club; Augusta (GA); On-site; USD 23,000 - 26,000; Full time

Job summary

Augusta National Golf Club is seeking a Line Cook for the Masters Tournament. The role focuses on preparing and producing menu items to Club standards, under the direction of the Chef. You will handle a variety of cooking methods, maintain station cleanliness, and assist with inventory and safety procedures.

The position requires loyalty to Club recipes, teamwork, and readiness to work during holidays and events associated with the Tournament.

Qualifications

• Culinary certification and/or relevant technical culinary training preferred.
• Previous culinary experience preferred.
• Good organizational skills.
• Interpersonal skills for teamwork.
• Ability to work in heat, cold, rain or other conditions.
• Ability to stoop, bend, lift and transport up to 30 pounds.
• Ability to sit or stand for extended periods.
• Demonstrates integrity and sincerity in interactions.

Responsibilities

• Prepares and serves menu items per Club recipes and maintains confidentiality of Club business.
• Cooks using frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, boiling and other methods under Chef guidance.
• Procures supplies needed for menu items.
• Sets up, maintains and breaks down prep stations.
• Assists Chef with inventories and requisitioning for food production.
• Maintains cleanliness and sanitary conditions per guidelines.
• Properly stores leftovers according to storage methods.
• Supports kitchen security and safety.
• Assists with deep cleaning after the Tournament.
• Notifies Sous Chef of shortages or equipment issues.
• Greets members, players, caddies and patrons professionally.

Skills

Culinary certification

Culinary experience

Organizational skills

Interpersonal skills

Adaptability to adverse conditions

Physical stamina (lift 30 lbs)

Endurance (standing/walking)

Integrity and sincerity

Job description

Become part of the tradition by working at the upcoming Masters Tournament. You’ll do more than experience the most storied event in sports – you can help us make it even better than the year before. Working and learning alongside a world-class team, you’ll make lasting connections and create memories you – and our patrons - will never forget. At the Masters, every detail matters, and you can make all the difference.

The Line Cook is primarily responsible for the preparation and production of menu items, ensuring all service meets Club standards.

Pay Rate: $18.00/hr

Essential Functions of the Job

• Prepares and serves all the menu items in accordance with Club recipes while maintaining the confidentiality of all Club business.
• Prepares foods by methods of frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, boiling and other means under the direction of the Chef.
• Gathers all supplies needed to prepare menu items.
• Sets up, maintains and breaks down prep cook stations.
• Assists the Chef with inventories, requisitioning and issuing for all food production.
• Inspects, sets up and maintains assigned work areas and equipment to ensure cleanliness and sanitary conditions while adhering to state and federal sanitation guidelines.
• Covers, dates and properly stores all leftover products that are reusable according to approved storage methods.
• Assists the Chef in maintaining the security and safety of the kitchen.
• Assists with deep cleaning of the kitchen upon the conclusion of the Tournament.
• Notifies Sous Chef of any expected shortages and/or malfunctioning equipment.
• Greets and directs all members, players, caddies and patrons in a friendly, courteous and professional manner.

Other Duties and Responsibilities

• Maintains the confidentiality of all Club business.
• Demonstrates a commitment to upholding professional standards in the work environment.
• Performs all other duties assigned by management deemed to be an integral part of the job.
• Attends mandatory orientation and training sessions.
• Required to work schedule as defined by department to include holidays, weekends and overtime as needed.

Qualifications/Skills/Knowledge/Attributes

(required unless stated otherwise)

• Culinary certification and/or relevant technical culinary training preferred.
• Previous culinary experience preferred.
• Good organizational skills.
• Displays interpersonal skills to work within a team environment.
• Ability to work in conditions that may include heat, cold, rain or other adverse conditions.
• Requires stooping, bending, lifting and transporting of objects up to 30 pounds.
• Requires sitting or standing for extended periods of time.
• Displays integrity and sincerity interacting with others.