LINE COOK

DescriptionJob Title: Line Cook

Job Description

The Line Cook is responsible for preparing, cooking, seasoning, and presenting food in accordance with Mesa Verde Country Club recipes, quality standards, portion specifications, and presentation expectations. This position supports a la carte dining, banquets, private events, member functions, employee meals, and other culinary operations as assigned.

The Line Cook works as part of the culinary team to maintain timely service, consistent food quality, proper station setup, sanitation, food safety, and an organized kitchen environment. This position requires strong basic culinary skills, attention to detail, reliability, teamwork, and the ability to perform effectively in a fast-paced private country club environment.

The Line Cook follows the direction of culinary management and is expected to communicate promptly regarding food quality, production needs, shortages, equipment concerns, safety hazards, and other matters that may affect service or operations.

Essential Duties and Responsibilities

Culinary Production and Food Quality

Prepare, cook, season, portion, garnish, and present food for a la carte dining, banquets, private events, member functions, employee meals, and special requests as assigned.
Follow Club recipes, preparation methods, portion standards, cooking techniques, plating specifications, and presentation standards consistently.
Maintain working knowledge of assigned menus, daily specials, banquet event requirements, ingredients, allergens, preparation methods, and station responsibilities.
Read and follow recipes, prep lists, production sheets, banquet event orders, tickets, and written or verbal instructions accurately.
Set up and maintain assigned stations with appropriate food products, ingredients, utensils, smallwares, and equipment before service.
Monitor product quality, freshness, flavor, texture, temperature, appearance, and presentation throughout preparation and service.
Use ovens, ranges, broilers, grills, fryers, steamers, slicers, mixers, and other kitchen equipment safely and appropriately.
Wash, peel, cut, trim, portion, measure, and otherwise prepare ingredients as required.
Maintain appropriate par levels and communicate product shortages, prep needs, or production concerns promptly to culinary management.
Support timely and accurate execution of food orders during service.
Assist other culinary employees during high-volume service periods, banquets, events, and other operational needs.
Minimize waste through proper preparation, portioning, storage, rotation, and handling of food products.
Notify culinary management promptly of food quality concerns, product deficiencies, equipment problems, or other issues that may affect service.

A La Carte, Banquet, and Club Event Operations

Support food preparation and service for dining outlets, banquets, weddings, golf events, holiday events, private member functions, and other Club activities as assigned.
Review assigned event and production information to understand preparation, quantity, timing, plating, and service expectations.
Complete assigned prep and production requirements within established timelines.
Maintain readiness of assigned stations throughout service periods and events.
Adapt to changing business levels, event requirements, member needs, special requests, and operational priorities.
Communicate promptly with culinary management regarding production delays, shortages, timing concerns, or other service issues.
Availability to work evenings, weekends, holidays, and major Club events is an essential function of this position.

Food Safety, Sanitation, and Compliance

Follow all applicable food safety, sanitation, health department, and Club standards.
Follow required procedures for receiving, storage, labeling, dating, cooling, reheating, holding temperatures, cross-contamination prevention, allergen awareness, and food handling.
Maintain assigned workstations, equipment, prep areas, storage areas, walk-ins, and service areas in a clean, organized, sanitary, and inspection-ready condition.
Follow required cleaning schedules, personal hygiene standards, glove-use requirements, and illness-reporting procedures.
Use food thermometers and other required food-safety tools appropriately.
Store and rotate products using appropriate food-safety and inventory practices.
Report suspected food safety, sanitation, pest, contamination, or illness concerns immediately to culinary management.
Maintain all required food-handler certifications and complete required food-safety training.

Member and Guest Service

Support an exceptional member and guest dining experience through consistent food quality, attention to detail, and timely execution.
Prepare member and guest special requests, dietary modifications, and allergy-related orders carefully and according to established procedures.
Communicate questions or concerns regarding allergies, dietary restrictions, or special requests to culinary management before proceeding when clarification is needed.
Interact with members and guests professionally and courteously when contact occurs.
Maintain member confidentiality and exercise appropriate discretion.

Time and Attendance / Wage and Hour Compliance

Accurately record all time worked using the Club's designated timekeeping system.
Report to work as scheduled and be prepared to begin work at the scheduled start time.
Accurately record meal periods and all required timekeeping activity.
Take meal and rest periods in accordance with Club policy and applicable California law.
Employees may not perform work during unpaid meal periods or paid rest periods.
Do not perform work before clocking in, after clocking out, or at any other time that is not accurately recorded.
Promptly notify management of missed punches, missed or interrupted meal or rest periods, scheduling concerns, or any time worked that may not have been properly recorded.
Obtain required authorization for overtime when practicable; however, all time actually worked must be accurately reported and will be compensated in accordance with applicable law.
Do not alter, omit, or inaccurately record time worked, meal periods, or other timekeeping information.

Safety, Compliance, and Risk Management

Maintain a safe, clean, organized, and hazard-free work environment.
Use knives, slicers, mixers, ovens, ranges, fryers, grills, steamers, carts, chemicals, and other tools and equipment safely and in accordance with Club procedures.
Follow Club safety requirements, including injury reporting, equipment safety, chemical safety, personal protective equipment, heat illness prevention, emergency procedures, and workplace violence prevention requirements.
Report workplace injuries, unsafe conditions, equipment malfunctions, spills, maintenance concerns, and safety hazards promptly.
Use required personal protective equipment and safe lifting practices.
Follow all Club policies and procedures, including those contained in the employee handbook.

Team Collaboration

Work collaboratively with Line Cooks, Lead Line Cooks, Sous Chefs, the Chef de Cuisine, stewards, service employees, banquet employees, and other team members to support successful operations.
Communicate clearly, respectfully, and professionally with coworkers, supervisors, managers, members, guests, and vendors.
Assist team members during peak service periods, events, production needs, and operational transitions.
Participate in pre-shift meetings, culinary meetings, event briefings, training programs, and other operational communications as assigned.
Accept instruction, coaching, and feedback professionally and apply established culinary standards consistently.
Support a positive, respectful, accountable, and team-oriented work environment.