Line Cook (Pantry, Cafe, Pool)

Greenville Country Club•Greenville, SC

About The Position

The Line Cook position is responsible for preparing and cooking a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes. This role utilizes various kitchen equipment and utensils while maintaining high standards of food quality, efficiency, and safety.

Requirements

High School diploma or GED, preferred
A minimum of 4+ years of experience as a sauté cook in high volume, scratch kitchen
Previous experience working in a high-volume kitchen, required
Experience working with fresh, scratch-made ingredients and from-scratch recipes
Knowledge of food handling and preparation procedures for all foods meeting DHEC guidelines
Understanding of kitchen brigade structure and ability to work collaboratively with line cooks, prep cooks, and chefs
Execute station prep and service with speed and accuracy
Strong knife skills and proficiency in various cooking techniques, including sauteing, searing, deglazing, and pan sauces
Ensure the station is properly stocked and organized before and during service
Understanding of mise en place execution
Familiarity with various cooking methods, ingredients, and kitchen equipment
Ability to work as part of a team in a fast-paced, high-volume kitchen with precision, ensuring consistency across multiple orders and adjusting quickly to any last-minute changes in orders, ingredients, or service demands
Ability to follow directions, verbal and written
Must be able to stand, walk, and move quickly in a hot and busy kitchen for extended periods (8+ hours)
Requires precise hand-eye coordination for various techniques and plating
Must be able to identify items needed from established recipes
Frequent bending, reaching, and stretching to retrieve ingredients, tools, and supplies
Ability to lift and carry up to 50 lbs, including large pots, pans, and ingredient containers
Must work near open flames, hot surfaces, and steaming pots, sometimes in a confined space

Nice To Haves

Experience in a private country club or fine dining, preferred
ServSafe food safety certification, preferred or ability to obtain

Responsibilities

Coordinate and time orders with other kitchen stations to ensure a smooth kitchen flow
Maintaining, opening and closing the kitchen properly to ensure cleanliness and organization
Attend kitchen staff meetings and offer suggestions for improvements to contribute to a collaborative work environment
Work closely with the Executive Chef and Sous Chefs to refine techniques and improve efficiency
Notify Culinary Management of expected shortages or issues that arise to prevent service disruptions
Requisition items needed to produce menu items and prepare sauces, ensuring seamless execution during service
Follow plating guidelines and communicate with the expo team to ensure consistency in presentation
Set up, maintain, break down, and clean the prep cook station and other areas requiring attention to uphold the highest standards
Master techniques, including pan searing, deglazing, and creating pan sauces with precision
Regulate heat levels to prevent burning and ensure dishes are cooked to perfection while managing multiple pans
Prioritize allergen awareness and food safety guidelines, ensuring cross-contamination is avoided, especially with dairy, shellfish, and gluten
Ensure assigned work areas and equipment are clean and sanitary, maintaining a safe and organized kitchen
Take inventory of all items required for station setup and ensure mise en place is properly prepped for smooth service
Cover, date, and neatly store all leftover products in accordance with proper food storage standards, ensuring minimal waste
Handle delicate ingredients such as seafood, fresh herbs, and wine reductions with care to maintain high-quality standards