Line Cook

Position Overview:

Springfield Country Club is seeking an experienced and motivated Line Cook to join our culinary team. The ideal candidate will have experience working in a fast-paced kitchen environment, specifically in broil, sauté, and pantry stations. The Line Cook will be responsible for preparing and executing high-quality dishes in accordance with the club’s standards while maintaining cleanliness and organization within their designated area.

Key Responsibilities:

• Broil Station:

  • Prepare and cook a variety of broiled meats, poultry, and seafood to order.
  • Ensure precise cooking times and temperatures to meet customer preferences.
  • Monitor inventory of broil station supplies and communicate needs to management.

• Sauté Station:

  • Prepare and cook sautéed dishes, including meats, vegetables, and sauces.
  • Ensure the correct plating and garnishing of each dish for consistency and presentation.
  • Coordinate with other line cooks to ensure timely service during high-volume periods.

• Pantry Station:

  • Prepare cold appetizers, salads, and garnishes.
  • Assemble and plate dishes accurately and quickly, ensuring all components are fresh and properly portioned.
  • Maintain a clean and organized pantry station, ensuring that all ingredients are stored properly and prepared in advance.

• General Responsibilities:

  • Maintain a clean, organized, and safe kitchen environment following health and safety standards.
  • Follow all Springfield Country Club’s recipes and presentation guidelines.
  • Ensure that all orders are prepared in a timely manner and meet the club’s standards for quality and presentation.
  • Communicate effectively with other kitchen staff and front-of-house team to ensure smooth service operations.
  • Maintain proper sanitation practices, including the regular cleaning of kitchen tools, equipment, and workstations.
  • Assist in inventory management, including receiving deliveries, checking quality, and maintaining stock levels.
  • Perform additional duties as assigned by the Executive Chef or Sous Chef.

Qualifications:

• Proven experience as a Line Cook, specifically in broil, sauté, or pantry stations in a high-volume kitchen environment.
• Knowledge of cooking techniques, kitchen equipment, and food safety regulations.
• Ability to work efficiently and effectively under pressure in a fast-paced environment.
• Strong attention to detail and a passion for culinary excellence.
• Excellent communication and team collaboration skills.
• Ability to stand for extended periods and lift up to 50 lbs as required.
• Flexibility to work evenings, weekends, and holidays as necessary.

Preferred Qualifications:

• Culinary degree or formal training is a plus.
• Previous experience in a country club or fine dining setting is preferred.
• Experience with advanced cooking techniques and kitchen equipment.