Line Cook

** The worker will be employed at a private country club that operates multiple food service venues, including member dining restaurants and banquet/event space. The cook will prepare food in both à la carte restaurant kitchens and banquet kitchen serving private events, weddings, tournaments, and member functions. Duties include preparing and cooking a variety of meats, fish, vegetables, baked items, and other menu offerings according to established club recipes and standards using commercial kitchen equipment and utensils. Food preparation will involve both individual member orders and bulk production. In the club’s restaurant dining venues, meals are prepared a la carte based on individual member and guest menu selections. In the banquet and event kitchen, the worker will prepare food in larger quantities for buffets, plated banquets, receptions, and tournaments. The worker will assist with the setup and breakdown of banquet and dining service areas by arranging action stations, buffet trays, and decorative food displays for club functions and special events. Specific tasks include transporting and positioning chafing dishes, serving platters, warming lamps; setting up actions stations with portable stoves, blenders, cutting boards, utensils, and ingredients to be used during service; arranging food presentation displays, as well as removing the items used to place them in storage after the service has finished. Setting up theme decorations may include assembling decorat