Public - Line Cook

Become part of the tradition by working at the upcoming Masters Tournament. You’ll do more than experience the most storied event in sports – you can help us make it even better than the year before. Working and learning alongside a world-class team, you’ll make lasting connections and create memories you – and our patrons - will never forget. At the Masters, every detail matters, and you can make all the difference.

The Line Cook is primarily responsible for the preparation and production of menu items, ensuring all service meets Club standards.

Pay Rate: $18.00/hr

Essential Functions of the Job

• Prepares and serves all the menu items in accordance with Club recipes while maintaining the confidentiality of all Club business.
• Prepares foods by methods of frying, sautéing, broiling, roasting, braising, poaching, steaming, baking, stir-frying, simmering, boiling and other means under the direction of the Chef.                                                                                    
• Gathers all supplies needed to prepare menu items.
• Sets up, maintains and breaks down prep cook stations.
• Assists the Chef with inventories, requisitioning and issuing for all food production.
• Inspects, sets up and maintains assigned work areas and equipment to ensure cleanliness and sanitary conditions while adhering to state and federal sanitation guidelines.                                
• Covers, dates and properly stores all leftover products that are reusable according to approved storage methods.
• Assists the Chef in maintaining the security and safety of the kitchen.
• Assists with deep cleaning of the kitchen upon the conclusion of the Tournament.
• Notifies Sous Chef of any expected shortages and/or malfunctioning equipment.
• Greets and directs all members, players, caddies and patrons in a friendly, courteous and professional manner.

Other Duties and Responsibilities

• Maintains the confidentiality of all Club business.
• Demonstrates a commitment to upholding professional standards in the work environment.
• Performs all other duties assigned by management deemed to be an integral part of the job.
• Attends mandatory orientation and training sessions.
• Required to work schedule as defined by department to include holidays, weekends and overtime as needed.

Qualifications/Skills/Knowledge/Attributes

(required unless stated otherwise)

• Culinary certification and/or relevant technical culinary training preferred.
• Previous culinary experience preferred.
• Good organizational skills.
• Displays interpersonal skills to work within a team environment.
• Ability to work in conditions that may include heat, cold, rain or other adverse conditions.
• Requires stooping, bending, lifting and transporting of objects up to 30 pounds.
• Requires sitting or standing for extended periods of time.
• Displays integrity and sincerity interacting with others.