Line Cook, Private Club & Fine Dining Kitchen Operations
Overview
You own station food production at the Metropolitan Club, a private social club in San Francisco, preparing dishes for members across multiple kitchen areas. You report to the Executive Chef and collaborate with a culinary team that serves roughly 300–500 covers daily. Your 90-day focus: master station setup, plating standards, and sanitation protocols to maintain the club's high-end dining reputation. This role suits a self-directed cook who thrives on precision and flexible shift schedules.
What You'll Do9
- 1Own station setup: stock ingredients, prep tools, and line equipment before each service.
- 2Execute recipes per Executive Chef guidance, ensuring portion accuracy and plate presentation.
- 3Prep menu items daily: clean, cut, and portion proteins, vegetables, and garnishes.
- 4Cook dishes to order across multiple stations, managing timing to match table turns.
- 5Partner with servers to coordinate order completion and resolve discrepancies in real time.
- 6Enforce kitchen hygiene and food safety standards, including proper storage and labeling.
- 7Perform end-of-shift closing: break down stations, sanitize surfaces, and store equipment.
- 8Flag maintenance needs for kitchen equipment and surfaces to management.
- 9Evaluate incoming food products for freshness and quality, rejecting substandard items.
Requirements9
- 12+ years of line cook experience in a professional kitchen.
- 2Valid CA ServSafe certification.
- 3Proficiency in a wide range of cooking techniques and cuisines.
- 4Ability to lift 50 lbs and stand for 8+ hour shifts.
- 5Flexible availability including weekends, evenings, and holidays.
- 6Strong teamwork and communication skills for high-volume service.
- 7Attention to detail with hygiene and food safety protocols.
- 8Ability to handle multiple tasks simultaneously while maintaining quality.
- 9Problem-solving skills to adjust recipes or plating on the fly.
Salary Insight
$56 - $58k per year
Location
Required Skills
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