Line Cook

PM Line Cook Job Description
Reports to:

Chef de Partie, Sous Chef
5-6 Days a week. Weekends and Holidays. 
Kitchen is open typically Tuesday-Sunday.
PM Shift Starts around 11am-930pm (depends on golf course hours and private event times)

Job Summary:

The PM Line Cook is responsible for preparing and executing high-quality dinner dishes for à la carte dining as well as supporting and leading elements of large-scale club events, including golf tournaments, wine dinners, and holiday functions. This role requires strong technical skills, attention to detail, and the ability to stay calm and organized under pressure. The PM Line Cook works collaboratively with the kitchen team to deliver consistent, exceptional experiences for Lakeside members and guests.

Essential Duties and Responsibilities:

• À La Carte Execution:

Prepare all dinner items accurately and efficiently according to Lakeside’s standards for portion, presentation, and timing.

• Banquet and Event Production:

Assist in or lead cooking, plating, and service for large events such as tournaments and club holiday functions. Follow event sheets and prep lists to ensure timely execution.

• Station Setup and Organization:

Set up and fully stock sauté and pantry stations with all necessary supplies and mise en place before service.

• Cleanliness and Sanitation:

Maintain a clean and sanitary workstation during service, adhering to food safety standards throughout the shift.

• Food Safety and Storage:

Label, date, and store all food properly. Use FIFO (First In, First Out) when rotating products.

• Prep and Batch Cooking:

Complete assigned prep work, batch items, and help set up event equipment and stations for upcoming banquets.

• Menu Coverage Flexibility:

Maintain a working knowledge of AM à la carte menus and preparation standards in order to cover breakfast or lunch service when needed.

• Communication and Teamwork:

Communicate clearly with teammates and leadership to ensure accuracy, timing, and smooth transitions between à la carte and banquet service.

• Professionalism and Punctuality:

Arrive on time, clock in/out accurately, and take required rest and meal breaks (with a rest break before the 6th hour of work). Represent Lakeside’s standards in conduct and attitude.

• Closing Duties and Breakdown:

Properly clean and sanitize all work surfaces, tools, and equipment used during service. Label, date, and store leftover items according to Lakeside standards. Restock station with mise en place for the next service where appropriate. Participate in assigned deep cleaning tasks and ensure kitchen floors, garbage bins, and dish areas are properly maintained. Communicate with Sous Chef or Chef de Partie to ensure all end-of-night responsibilities are completed before clocking out.

• Other Duties as Assigned:

Provide support across kitchen operations as needed for special events and service adjustments.

Qualifications:

• Prior experience in dinner service and banquet or event settings, ideally in a private club or high-volume environment.
• Proficiency in sauté and pantry stations, as well as banquet-style production.
• Valid Food Handler’s Certification required.
• Excellent time management, knife skills, and ability to multitask in high-pressure environments.

Physical Demands and Work Environment:

• Stand for long periods; walk, bend, stoop, and lift up to 50 pounds.
• Work around heat, flames, and sharp equipment in a fast-paced kitchen.
• Perform repetitive tasks and adapt to changing priorities during service and event execution.

This job description outlines the general expectations of the PM Line Cook position and is not an exhaustive list of responsibilities or duties.