Breakfast Line Cook/Staff Meal Cook

BallenIsles Country Club

21d

About The Position

Panther National is seeking a talented Breakfast Line Cook/Staff Meal Cook to join our dynamic culinary team and help deliver exceptional dining. The Line Cook is a vital member of the culinary team and is responsible for delivering high-quality food while maintaining a safe, clean, and efficient kitchen environment. This position requires attention to detail, accountability, professionalism, and the ability to perform consistently in a fast-paced, team-oriented setting.

Requirements

High school diploma or equivalent required.
One (1) to two (2) years of professional cooking experience preferred.
Working knowledge of food safety, sanitation standards, and basic kitchen operations.
Reliable, punctual, and well-organized.
Ability to work efficiently both independently and as part of a team.
Open to feedback, coaching, and direction from leadership.
Ability to perform effectively in a high-volume, high-pressure environment.
Ability to stand, walk, bend, and perform physical tasks for extended periods (8–12 hours).
Ability to lift up to 30 pounds on occasion.
Frequent use of hands and arms; requires manual dexterity, clear vision, and depth perception.
Regular exposure to moderate to high noise levels, heat, and a fast-paced work environment.
Availability to work weekends, holidays, and extended hours during peak season.

Responsibilities

Uphold the highest standards of cleanliness and sanitation in accordance with Department of Health regulations and company policies.
Take full ownership of the quality, consistency, and presentation of all food prepared and served.
Promptly report all accidents, injuries, equipment malfunctions, or safety concerns to the Executive Chef, Sous Chef, or manager on duty.
Remain calm, professional, and capable of fulfilling assigned duties during emergency or high-pressure situations.
Maintain a current and valid ServSafe certification at all times.
Accurately complete all daily prep lists before and after each shift.
Assist in the preparation, production, and setup of food items for all dining outlets on property.
Consistently follow standardized recipes to ensure quality, portion control, and food cost compliance.
Assist with monthly food and supply inventory as directed by leadership.
Properly operate, clean, and maintain all kitchen equipment in accordance with safety and usage guidelines.
Maintain organization and cleanliness in all kitchen, prep, and storage areas; complete all routine and assigned sanitation tasks.
Assist with receiving, inspecting, and storing food deliveries; ensure all products are properly labeled, dated, and stored off the floor.
Perform dishwashing duties and assist with additional cleaning tasks as needed.
Monitor and maintain cleanliness of all back-of-house areas and address sanitation issues immediately.
Comply fully with all Department of Health codes, food safety standards, and company policies.
Prepare and complete the daily Staff Meal for assigned days no later than 10:30 a.m. unless otherwise directed.
Perform additional tasks and responsibilities as assigned by the Executive Chef, Sous Chef, or manager.