Seasonal (Closed January's)
Job Summary
We are seeking a skilled and motivated experienced line cook to manage a specific section of the kitchen and deliver high-quality dishes with consistency and efficiency. The ideal candidate is passionate about food, organized under pressure, and a strong team player committed to maintaining excellent culinary standards.
Key Responsibilities
- Take full responsibility for a designated kitchen section (e.g. Grill, Sauté, Fish, Banquet, Garde manger etc.)
- Prepare, cook, and present dishes to the highest standards
- Ensure food quality, portion control, and consistency during service
- Assist in training and supervising line cooks and junior kitchen staff
- Maintain cleanliness and organization of your section, kitchen and storage areas at all times
- Follow food safety, hygiene, and health & safety regulations (HACCP)
- Assist with stock control, ordering, and minimizing food waste
- Work closely with the Executive Chef and Executive Sous Chef to ensure smooth kitchen operations
- Contribute ideas for menu development and specials when required
Requirements & Qualifications
- Proven experience as a line cook
- Professional culinary training or equivalent experience
- Strong knowledge of cooking techniques and kitchen equipment
- Ability to work efficiently under pressure in a fast-paced environment
- Good communication and teamwork skills
- Flexibility to work evenings, weekends, and holidays
- Passion for food, attention to detail, and a positive attitude
What We Offer
- Competitive salary based on experience
- Opportunities for free golf
- Supportive and professional kitchen environment
- Staff meals and uniform provided
- Flexible Schedule
- Great Team Environment
- Freedom To Use Local Suppliers
Job Type: Seasonal
Pay: $19.00-$23.00 per hour
Work Location: In person
