The Line Cooks will assist the Chef/Kitchen Manager in preparing food for all food outlets on the property. Line Cooks will also perform other related tasks to food preparation and kitchen sanitation/cleanliness as directed by the Chef/Kitchen Manager. This position requires adhering to all procedural guidelines established by the Food Service and Safety Department.

Position Responsibilities:

• Assumes 100% responsibility for the quality of products served.
• Assists Chef/Kitchen Manager with set-up and preparation of food items for all food outlets on the property.
• Carefully follows standard recipes while preparing all assigned items.
• Assists the Chef/Kitchen Manager with conducting a monthly food/supplies inventory.
• Understands how to properly use and maintain the equipment.
• Performs necessary clean-up and sanitation maintenance activities for all food preparation and storage facilities as directed by the Chef/Kitchen Manager.
• Helps distribute food and supplies throughout the food outlets.
• Cleans food production, holding and serving equipment when needed.
• Assists with product receiving and/or storage of products.
• Full compliance with the Department of Health regulations.
• Performs other duties as assigned by supervisor or manager.

Working Conditions:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and scooping.
• The employee will be required regularly to reach with arms and hands.
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment, and clean food service areas.
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
• Noise level is moderate to loud.
• Work extended hours during the golf and holiday season.
• This position is anticipated to work an average of 12 hours to 39 hours per week.

• Opportunity to work in a dynamic kitchen environment.
• Experience in food preparation across multiple outlets.
• Hands-on training and mentorship from the Chef/Kitchen Manager.
• Flexible working hours including weekends and holidays.

• 1-2 years of cooking experience preferred.
• High School Diploma or equivalent.
• Understanding of safety, sanitation, and food handling procedures.
• Dependability and ability to work in a fast-paced environment.
• Teamwork and ability to take direction.