Line Cook Line Cook

Position Description

Position Title: Line Cook/Chef Department: Culinary
FLSA Status: Non-exempt full-time Reports to: Sous Chef & Executive Chef
Compensation Format: Hourly Rate

Position Summary:
In accordance with the principles of Greystone Golf & Country Club, the line cook/chef will work closely with the
rest of our culinary team to create an exciting and engaging experience with our members. This role will assist in
executing our menus and meal services that accurately encompasses the fine dining and country club
atmosphere. This position will require coordinating with front-of-house employees to ensure an extraordinary
guest experience. The role is expected to hold the necessary skills and knowledge of food prep & safety, kitchen
hygiene principles, knife skills, and quality assurance.
Essential Functions:
• Assist with stocking and setting up the kitchen stations.
• Prepare food including cleaning and cutting the ingredients and cooking menu items.
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift.
• Maintain cleanliness and organization of kitchen including work station, coolers, equipment, floors,
walls, ceiling, storage, etc.
• Check all items for quality assurance at the beginning of each shift.
• Communicate all needs for your station with sous chef.
• Assist in managing waste and excess food.
• Assist other culinary employees for overall success in the restaurant.
• Exhibit attention to detail to fulfill all orders with quality standards.
• Arrange dishes in accordance with preparation instructions obtained from head chef.
• Partner with front of house staff and restaurant managers to satisfy guests.
• Adhere to all opening and closing shift checklists.
• Possess essential knife skills for cutting fish and prepping other ingredients.
• Support company vision and enforce rules & policies
Requirements:
• At least 1-year of cooking experience
• Ability to work efficiently, accurately, and in a team environment
• Must be able to work as part of a team and recognize the importance of each team member's role in
the guest dining experience.
• Must be available to business work during hours, including weekends and evenings
• Be able to lift and carry items up to 50lbs.
• Certification from a culinary school is encouraged but not required