LINE COOK / PREP COOK
Summary of position:
The Line Cook / Prep Cook at the Winston Golf Club is responsible for preparing and cooking food items according to standardized recipes and club quality standards. Working under the direction of the Executive Chef, Sous Chef and Chef de Partie, the Line Cook helps ensure timely, efficient, and consistent food production for à la carte dining, events, and tournaments.
The ideal candidate is a team player with a strong work ethic, attention to detail, and a passion for delivering quality food in a fast-paced kitchen environment.
Necessary skills, experience, and attributes:
- 1+ year of experience in a professional kitchen (club, restaurant, resort, or hotel preferred)
- Strong understanding of basic cooking techniques and kitchen equipment
- Food Handler’s Certificate (or willingness to obtain)
- Ability to work under pressure and maintain quality during busy service periods
- Strong communication and teamwork skills
- Ability to work flexible shifts, including weekends, evenings, and holidays
- Reliable, punctual, and detail-oriented
- Positive attitude and a willingness to improve cooking techniques, knife skills, recipe creation, food and workplace safety knowledge, and plating techniques
- Ability to utilize our recipe software in day to day food preparation.
What’s in it for you:
- Competitive hourly wage plus tips
- Golf privileges and staff discounts
- Staff meals
- Fun, supportive team environment
What your job looks like:
- Prepare and cook menu items according to recipes, portion sizes, and presentation standards.
- Set up and stock workstations with necessary supplies and ingredients.
- Maintain cleanliness and organization of the kitchen, including station, prep areas and equipment.
- Follow all food safety and sanitation standards, including proper food handling and storage.
- Communicate effectively with other cooks and kitchen staff to ensure smooth service flow.
- Assist with prep work, recipe creation, banquet production, dishwashing, and buffet setup as required.
- Follow daily prep lists and complete assigned tasks in a timely manner.
- Report any equipment issues to the Sous Chef or Executive Chef.
- Record low inventory items and report to Sous Chef or Executive Chef.
- Support a clean and safe kitchen environment at all times.
- Collaboration with front house staff to ensure product quality for guests.
- Follow standard food safety and inventory management protocols while accepting deliveries.
- Assist with monthly inventory counts.
- Label, date, and store prepared items according to food safety guidelines.
What you can expect:
- Fast-paced kitchen environment
- Standing for long periods and lifting up to 40 lbs.
- Exposure to hot surfaces, sharp tools, and busy workstations
- Variable hours based on dining and event schedule
Work Location: In person
