Line Cook

Line Cook (Seasonal Part-Time)

Reports To: Executive Chef & Sous Chef

Pay Range: $17–$21 per hour (based on experience)

Position Summary:

The Line Cook is responsible for preparing high-quality food in accordance with club recipes, standards, and presentation guidelines. This role plays a critical part in delivering an exceptional dining experience to our members and guests. The Line Cook will operate with efficiency, cleanliness, and professionalism while maintaining strict adherence to food safety, portion control, and waste management standards.

This is a seasonal, part-time position requiring flexibility, including evenings, weekends, and holidays.

Essential Responsibilities:

• Set up and stock assigned station according to kitchen and club guidelines.
• Prepare and execute all menu items in a sanitary, timely, and consistent manner.
• Follow standardized recipes, portion control specifications, and presentation standards.
• Ensure food quality is superior and immediately correct any irregularities.
• Properly rotate products using FIFO (First In, First Out) methods.
• Monitor and minimize waste, overages, and unnecessary product loss.
• Maintain proper labeling and dating of all food items.
• Restock and organize station throughout shift to ensure smooth service.
• Clean and maintain station while practicing strong safety, sanitation, and organizational skills.
• Properly use and maintain all kitchen equipment.
• Assist with cleaning and organization of kitchen, walk-ins, freezers, and dry storage areas.
• Support daily kitchen operations and assist with delegating tasks when needed.
• Follow all company policies, kitchen procedures, and health department regulations.
• Perform additional duties as assigned by the Executive Chef or Sous Chef.

Expectations & Standards:

• Commitment to delivering quality food and service.
• Maintain strict portioning standards to protect food cost.
• Eliminate unnecessary waste and control overproduction.
• Demonstrate punctuality and reliable attendance.
• Work calmly and effectively in a fast-paced environment.
• Maintain a clean, professional appearance and positive attitude.
• Ability to take direction and work collaboratively in a team environment.

Qualifications:

• Previous line cook experience required (position and compensation based upon experience).
• Strong understanding of kitchen sanitation and food safety practices.
• Availability required, especially weekends and holidays.
• Ability to stand for extended periods.
• Ability to work in hot and cold environments.
• Ability to lift up to 50 pounds.

Additional Information:

• We are an Equal Opportunity Employer and participate in E-Verify.
• We offer competitive compensation and various benefit packages based on employment status.

Our Course — The 12 Oaks course is a masterpiece of modern design. Created by the legendary Nicklaus Design Group, it weaves through nature, flowing past hardwoods, pines, wetlands, and streams. At its opening in 2008, Golf Digest counted us among the nation’s Best New Courses, while The North Carolina Golf Panel magazine named us the Best New Course in the state. Our Community — We’re committed to our members on and off the course, with a wide variety of high-end amenities and social events for every age group. At the centerpiece of our community is an elegant colonial-style clubhouse with an upscale bar, members-only dining room, and a large patio overlooking the greens. Meet your friends for dinner at our award-winning gourmet kitchen, or bring your kids to our stunning pool pavilion and waterslide. From upscale wine tastings to themed family dinners, there’s always a reason to be at the Club.