Job Description
Job DescriptionDescription:
Job Summary
Southwestern Yacht Club is seeking a skilled and reliable Part-Time Line Cook to join our à la carte kitchen team. The ideal candidate is passionate about food, thrives in a member-service environment, and takes pride in delivering consistent, high-quality dishes for our members and their guests.
Key Responsibilities
- Prepare and cook à la carte menu items to order, following standardized recipes and plating guidelines
- Set up, stock, and break down assigned stations for each service
- Prepare ingredients (washing, chopping, portioning) ahead of and during service
- Work efficiently with the kitchen team to ensure accurate, well-timed ticket fulfillment during member dining hours
- Communicate clearly with servers and kitchen staff regarding special requests, allergies, or modifications
- Maintain a clean, organized, and sanitary workstation in compliance with health and safety codes
- Monitor stock levels at your station and alert kitchen management to low supplies
- Follow proper food handling, storage, and rotation procedures (FIFO)
- Uphold the club's standards of hospitality and food quality for our membership
Qualifications
- Previous line cook experience, ideally in an à la carte or restaurant setting
- Strong knife skills and knowledge of various cooking methods and techniques
- Ability to work efficiently in a fast-paced, member-facing kitchen
- Strong communication and teamwork skills
- Ability to stand for extended periods and lift up to 50 lbs
- Flexibility to work evenings and weekends based on club dining hours
- Food Handler's Certification (or willingness to obtain)
Schedule
Part-time, with shifts based on club dining hours (evenings/weekends required)
Requirements:
Experience & Education
- Minimum 1–2 years of experience as a line cook or in a similar kitchen role, preferably in an à la carte or full-service restaurant setting
- High school diploma or equivalent preferred
- Culinary training or certification a plus, but not required
Certifications
- Current Food Handler's Certification (or ability to obtain within [30 days] of hire)
- ServSafe certification preferred
Skills
- Solid knife skills and familiarity with basic cooking techniques (sauté, grill, broil, fry, etc.)
- Ability to read and follow standardized recipes and plating guidelines
- Basic understanding of food safety, sanitation, and kitchen hygiene standards
- Ability to multitask and stay organized during busy service periods
Physical Requirements
- Ability to stand and be on your feet for up to 6–8 hours per shift
- Ability to lift and carry up to 50 lbs
- Comfortable working in a hot kitchen environment with exposure to open flames, hot surfaces, and sharp tools
- Manual dexterity for cutting, chopping, and plating
Availability
- Must be available to work evenings and weekends based on club dining hours
- Reliable transportation to and from the club
Other
- Must pass a background check (if applicable to your club's policy)
- Legally authorized to work in the [United States/relevant country]
- Strong communication and teamwork skills; ability to take direction well in a fast-paced environment