Line cook responsible for preparing dishes in a fine dining setting at Cassique clubhouse.
Compensation
This position starts at $21/hour for lightly experienced candidates and up to $28/hour for seasoned candidates with a history in fine dining restaurants and/or clubs.
Responsibilities
Prepare and cook prime steaks, seafood, and handmade pastas using dry‑aged techniques
Operate custom wood‑fire grill and bar venue equipment
Assist in menu execution and kitchen operations during dinner shift
Maintain cleanliness and safety standards in the kitchen
Basic functions of a Line Cook include making prep recipes, cooking menu products to spec, maintaining cleanliness, and practicing safety and sanitation standards.
Responsibilities
Making prep recipes and cooking menu products to spec
Receiving and ordering product
Properly labeling, dating, covering and refrigerating prepped food items for the line
Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations
Maintaining a clean and organized kitchen, line, expo, dish room and back dock
Lead Cook responsible for preparing hot and cold foods, ordering product, scheduling staff, overseeing prep, and training new employees at Stonewall Resort.
Responsibilities
Meet with front of house supervisors daily to review staffing, food requirements and special events
Produce accurate quantities of food following recipes and philosophies of Stonewall Resort
Use products to their full potential, minimizing waste and using proper food rotation principles
Oversee all production pertaining to shift on duty
Communicate effectively with peers and supervisors
Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.
Compensation
Pay Range: $17.00 per hour to $20.00 per hour.
Responsibilities
May oversee the cooking activities of food service associates as assigned by Food Service Director.
Prepares various entrees and menu items following established recipes.
Operates and cleans equipment after each use. Performs scheduled routine cleaning.
Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products.
Follows HACCP guidelines to ensure quality and safety of food supply.
The Sous Chef oversees kitchen operations by supporting and training the Line Cooks and other Kitchen Staff, managing kitchen production and employees, and ensuring efficient cooking of all food orders while maintaining quality and safety standards.
Responsibilities
Oversee and support line cooks in synchronizing food procurement and other food preparation tasks
Train line cooks on all aspects of the role
Conduct interviews and hire back of the house staff
Perform formal performance review process with back of the house staff
Develop, read and follow recipes – prepare and cook hot and cold food items
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