Line Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. Line Cooks will also ensure proper storage protocols are being followed in accordance with company and state regulations, assist with training new kitchen team members on station procedures and Club standards, and support special events and banquets by manning assigned food station, attending pre-event briefing, setting up the station with knives, utensils, and other food-preparation/service supplies, preparing and serving food at station, and clearing and cleaning station after event. Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 9:00AM to 5:00PM, 2:00PM to 10:00PM, 8:00AM to 4:00PM, or 1:00PM to 9:00PM. Shift hours may vary. Please see the attached job description for additional details.

Employment period: Oct 1, 2026 – May 31, 2027