memorable, welcoming dining atmosphere.

Key Responsibilities:

• Prepare and Oversee Food Preparation: Cook and plate dishes according to established recipes and presentation standards, ensuring consistency in quality and flavor.
• Lead the Line: Serve as a point of contact during service, ensuring all dishes are executed efficiently and to the club’s high standards.
• Quality Control: Monitor food freshness, portion sizes, and presentation, addressing any issues before dishes leave the kitchen.
• Maintain a Clean and Organized Kitchen: Ensure all kitchen stations and food preparation areas are clean, organized, and meet health and safety standards.
• Inventory and Supplies Management: Assist in tracking and ordering supplies, checking inventory, and restocking ingredients as needed.
• Training and Mentorship: Guide and support junior kitchen staff, fostering a collaborative and positive team environment.
• Collaborate with FOH Staff: Work closely with the front-of-house team to ensure seamless, timely, and quality service for guests.

Qualifications:

• Experience: Proven experience as a Lead Line Cook or similar role in a fast-paced, high-quality kitchen environment.
• Culinary Knowledge: Strong culinary skills with an in-depth understanding of kitchen operations, cooking techniques, and food safety.
• Leadership Abilities: Ability to lead and motivate a kitchen team, remaining calm and efficient under pressure.
• Physical Requirements: Capability to stand for extended periods, lift and carry up to 50 lbs, and perform physically demanding tasks.
• Organizational Skills: Strong time management and organizational abilities, with attention to detail.
• Positive Attitude: Commitment to adhering to company policies, with a collaborative, team-oriented approach and a positive attitude toward guests and staff.