Pool Line Cook - Seasonal

Position Title:              Pool Line Cook 

Reports to:                    Executive Chef, Executive Sous Chef, Sous Chef

FLSA Status:                 Hourly, Non-exempt

JOB SUMMARY

The Pool Line Cook position is responsible for preparing and cooking a variety of food products, including burgers, sandwiches, salads, and grilled items, according to the club’s standard recipes. This role utilizes various kitchen equipment while maintaining high standards of food quality, efficiency, and safety in a fast-paced outdoor poolside environment. 

ESSENTIAL DUTIES INCLUDE, but are not limited to

Trust & Teamwork:

• Coordinate and time orders with other kitchen staff to ensure smooth kitchen flow
• Maintain, open and close the poolside kitchen properly to ensure cleanliness and organization
• Attend seasonal kitchen staff meetings and offer suggestions for improvements to contribute to a collaborative work environment
• Support fellow cooks and staff to provide a high-quality poolside dining experience

Effective Communication:

• Notify Culinary Management of expected shortages or issues to prevent service disruptions
• Requisition items needed to produce menu items efficiently
• Follow plating and presentation guidelines for consistency
• Set up, maintain, and clean the poolside cooking station and other areas requiring attention

Innovation:

• Improve efficiency by maintaining an organized station
• Follow recipes accurately while adapting to changes in ingredients or menu items
• Prioritize allergen awareness and food safety guidelines to prevent cross-contamination

Balance & Appreciation:

• Ensure assigned work areas and equipment are clean and sanitary
• Take inventory of ingredients and notify chefs of low stock
• Cover, date, and neatly store all prepped products in accordance with proper food storage standards
• Handle ingredients such as fresh produce, proteins, and condiments with care to maintain high-quality standards

EDUCATION AND/OR EXPERIENCE

• High School diploma or GED, preferred
• A minimum of 2+ years of experience as a line cook in high volume, fast-paced kitchen
• Experience working with grilled and quick-service items, preferred
• Experience in a private country club or resort setting, preferred
• Knowledge of food handling and preparation procedures for all foods meeting DHEC guidelines
• Ability to work collaboratively with line cooks, prep cooks, and chefs

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS 

• Execute grill and fry station prep and service with speed and accuracy
• Strong knife skills and proficiency in basic cooking techniques, including grilling, frying, and assembling menu items
• Ensure the station is properly stocked and organized before and during service
• Understanding of mise en place execution
• Familiarity with various kitchen equipment, including flat-top grills, fryers, and sandwich presses
• Ability to work as part of a team in a fast-paced, high-volume outdoor kitchen 
• Ability to follow directions, verbal and written

LICENSES AND CERTIFICATIONS

PHYSICAL REQUIREMENTS

• Must be able to stand, walk, and move quickly in a hot and outdoor poolside kitchen for extended periods (8+ hours)
• Requires precise hand-eye coordination for chopping, grilling and assembling dishes
• Must be able to identify items needed from established recipes
• Frequent bending, reaching, and stretching to retrieve ingredients, tools, and supplies
• Ability to lift and carry up to 50 lbs, including ingredient containers and kitchen equipment
• Must work near hot surfaces, grills, fryers, and food processing equipment in an outdoor environment