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Back of the House Line Cook at Baton Rouge Country Club
Baton Rouge, Louisiana, United States -
Full Time

Start Date

Immediate

Expiry Date

25 Jul, 26

Salary

16.0

Posted On

26 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Cooking, Kitchen safety, Sanitation, Inventory management, Teamwork, Communication, Time management, Organization, Customer service

Industry

Golf Courses and Country Clubs

Description
Description Position Summary The Line Cook is responsible for preparing high-quality food in a fast-paced kitchen environment while maintaining cleanliness, organization, and adherence to food safety standards. This role supports the culinary team in delivering exceptional dining experiences for members and guests. Responsibilities Prepare and cook menu items according to recipes and chef standards Set up and stock stations with all necessary supplies Ensure food is prepared in a timely and consistent manner Maintain cleanliness and organization of workstations Follow all food safety and sanitation guidelines Assist with food prep, portioning, and inventory as needed Communicate effectively with kitchen staff and leadership Help with opening and closing duties, including cleaning and restocking Requirements Key knowledge, skills, and abilities include, but are not limited to, the following: Possesses a commitment and eagerness to provide excellent customer service High school diploma or general education degree (GED) Knowledge of various cooking procedures and methods, with relevant culinary/restaurant experience preferred Organized, able to think and act quickly and effectively while retaining self-composure Excellent verbal and interpersonal communication skills with the ability to collaborate with others and work as a team Ability to communicate clearly and concisely and uphold a positive and enthusiastic attitude
Responsibilities
The Line Cook is responsible for preparing high-quality menu items while maintaining a clean and organized kitchen environment. They must support the culinary team by managing inventory, following safety standards, and ensuring consistent food preparation.