Line Cook (AM)

Full-Time Line Cook

Shift: Flexible

Columbia Club, a private city club established in 1889, on Monument Circle, offers an opportunity for those seeking to join our dedicated team. With 20,000 square feet of state-of-the-art meeting and event facilities, en-suite guest rooms, and multiple dining rooms, Columbia Club provides a unique and distinguished experience. Complemented by member services and a Health & Wellness Center, the Club embodies excellence in every aspect of city club life.

Job Responsibilities:

· Ensure cleanliness and sanitation of assigned work areas and equipment.

· Collaborate with the Sous Chef/Banquet Sous Chef to maintain kitchen security and safety.

· Maintain a neat and professional appearance while adhering to personal cleanliness standards.

· Set up, maintain, and break down your station.

· Work closely with the Sous Chef to procure necessary items for menu preparation.

· Comply with state and local health and safety regulations.

· Properly cover, date, and store reusable leftover products.

· Uphold the highest sanitary standards.

· Coordinate and time orders in alignment with other kitchen operations.

· Offer recommendations for the maintenance and repair of the line prep area and equipment.

· Perform station cleaning at the end of each shift.

Qualifications:

· A minimum of 1-year related experience and/or education.

· Ability to apply common sense and complete tasks with purpose.

Work Experience:

· Previous experience in fine dining, scratch cooking, and line cook roles.

Competencies:

Ability to follow instructions and collaborate effectively in a team environment.

Compensation:

We offer competitive hourly rates and outstanding benefits, including health insurance (available after 60 days), 401K (with a 4% match after six months), paid time off (PTO), educational opportunities, the potential for career advancement, and a positive work environment centered around teamwork, professionalism, learning, and excellence.

Overtime and Job Requirements:

· Overtime may be required on an as-needed basis.

· Candidates must have the flexibility to work weekends and holidays as necessary.

Reports to:

Sous Chef/Banquet Sous Chef