PM Line Cook

Founded in 1921, Barrington Hills Country Club is an exclusive, member-owned private club with a rich history in the community of Barrington, IL. We are committed to providing our members with the best experience, whether it be sports, recreational or social, we always strive to provide the highest quality.

JOB TITLE: Line Cook

Related Titles: Line Prep Cook; Prep Cook; Cook 

Reports to: Executive Chef, Sous Chef

Position Summary

The PM Line Cook is responsible for the preparation and execution of dinner service and evening functions in accordance with the Club’s culinary standards. This position emphasizes organization, consistency, and accurate execution during high-volume service periods.

Essential Duties and Responsibilities

• Prepare and execute dinner menu items in accordance with standardized recipes and presentation guidelines
• Complete assigned prep work to support evening service and future production needs
• Set up, stock, and maintain assigned stations prior to service
• Ensure consistent quality, portion control, and presentation of all food items
• Maintain proper food handling, sanitation, and safety standards at all times
• Communicate effectively with chefs and kitchen leadership regarding production needs and service flow
• Assist with receiving, labeling, rotating, and storing food products
• Maintain a clean, organized, and professional work environment
• Support banquet, event, and club-wide functions as assigned
• Adhere to all Club policies, procedures, and standards of conduct
• Assist team in curating a daily meal for the staff beginning at 4:30 sharp.

Qualifications

• Prior professional kitchen experience preferred
• Working knowledge of dinner service execution
• Understanding of food safety, sanitation, and proper kitchen procedures
• Strong organizational skills and attention to detail
• Ability to work independently and as part of a culinary team
• Professional demeanor consistent with a private club environment

Physical Requirements

• Ability to stand for extended periods
• Ability to lift and carry up to 50 pounds
• Ability to work efficiently in a fast-paced kitchen environment

Performance Expectations Attendance & Punctuality

• Employees are expected to report to work on time and prepared for all scheduled shifts
• Early is considered on time; on time is considered late; lateness is unacceptable
• Repeated tardiness or absenteeism may result in corrective action in accordance with Club policy Timekeeping
• Employees may clock in no earlier than five (5) minutes prior to their scheduled start time, unless otherwise approved by management
• Clocking in is permitted only when the employee is in full uniform and ready to begin work
• Falsification of time records is grounds for disciplinary action

Uniform & Appearance

• Employees must arrive in full, clean, and proper uniform each shift
• Required uniform includes: Black chef hat, Chef jacket, Black apron, Black pants, Black non-slip work shoes
• Uniforms must be clean, pressed, and professional in appearance
• Personal hygiene must meet professional kitchen standards at all times

Professional Conduct

• Employees must check in with the Chef or Manager on duty upon arrival and receive direction prior to beginning work
• Employees must check out with the Chef or Manager on duty before leaving at the end of their shift
• Respectful communication with colleagues, supervisors, and service staff is required at all times
• Disruptive behavior, inappropriate language, or unprofessional conduct will not be tolerated

Kitchen Cleanliness & Organization

• Workstations must be kept clean, organized, and stocked throughout the shift
• Proper cleaning, sanitation, and breakdown procedures must be completed before leaving the kitchen
• Equipment must be used properly and cleaned according to established procedures

Food Safety & Sanitation

• All employees must follow food safety, sanitation, and health department regulations at all times
• Proper labeling, dating, rotation, and storage of food products is required
• Failure to follow food safety standards may result in immediate corrective action

Accountability

• Employees are responsible for knowing and adhering to all kitchen policies, procedures, and standards
• Failure to meet these expectations may result in corrective action up to and including termination, in accordance with Club policy

Qualifications

• Prior professional kitchen experience preferred
• Working knowledge of breakfast and lunch service execution
• Understanding of food safety, sanitation, and proper kitchen procedures
• Strong organizational skills and attention to detail
• Ability to work independently and as part of a culinary team
• Professional demeanor consistent with a private club environment
• Education/Certificates/Licenses/Training

Education

High School Diploma preferred. Culinary degree, vocational school or continuing training in the culinary field preferred. Must obtain any required local and state licenses or certifications.

Experience/Background/Knowledge

Prior experience working in the kitchen of a dining facility required. 

Skills

Ability to communicate effectively with managers and employees in a fast-paced environment. Knowledge of fine dining meal preparation preferred. Able to use kitchen tools and appliances safely and effectively.   

Physical Requirements

While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The employee is occasionally required to sit; stoop, kneel, and crouch; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus