Line Cook (Summer 2025)

POSITION SUMMARY:  

• Create and execute the production schedule, to meet business demands as directed for all venue spaces as directed by culinary leadership.
• Plan, organize and prepare the production of all manual food product as assigned by the supervisor.
• Produce required product according to Menu or Banquet Event Orders, maintains production notes as daily work progresses as it relates to the Banquet Event Order
• Prepares hot and cold food to order as per standardized or custom recipes.
• Always provides the highest quality service to guests and co-workers.
• Train and supervise employees under his/her supervision.
• Maintain cost-effective food and labor costs as instructed by Chefs following Martis Camp standard recipes and menus.
• Follows proper food handling techniques and coordinates the use of the material and equipment to avoid waste and unnecessary expense.
• Assists with opening, closing and months end inventory counts, and duties as assigned.
• Sets up station prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service.
• Store and properly handle ready to eat, raw, cooked foods and non-food supplies.
• Follow temperature danger zone guidelines to ensure food safety.
• Maintains a sanitizer bucket at proper dilution, always.
• Ensures all products are properly wrapped, labeled, and dated.
• Operates equipment (knives, grill, flat top, fryer, ovens, slicer etc.) according to use and safety instructions.
• Cook the exact number of items ordered by each customer or BEO, working on several different items simultaneously.Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for work schedule/guest requests.
• Keeps work area clean, organized, and sanitary.

• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand/ station is ready for the next shift.
• Practices FIFO (First in First Out) for all products to ensure proper rotation.
• Perform all skilled labor as classification dictates.
• Lead by example.
• Other duties as assigned by the kitchen supervisor.

 KNOWLEDGE AND SKILLS QUALIFICATIONS:
 

• Must have basic understanding of health codes and knife work.  Able to learn and to work a singular station cleanly and efficiently within 1 week. 
• Willing and able to absorb teaching/coaching in order to better themselves as a cook.
• Must be able to work a flexible schedule including nights, weekends, and holidays.
• Advanced knowledge and the ability to operate independently on the line is required for this position
• The ability to operate, maintain, and properly clean kitchen equipment
• The ability to multitask in a fast-paced environment
• Advanced knife skills
• Ability to interact and develop positive relationships within the organization.
• Maintain high ethical and moral standards.

EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:

• Minimum of 2 years culinary or related work experience
• State of California approved current Food Handlers Card
• High school education or equivalent (Culinary School graduate preferred)

•   Ability to lift   50    lbs.
• Ability to stand/walk up to 8 hours per shift
• Must be able to frequently sit, stand, bend, push, pull, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk.
• While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat

Wage Range: $25-$29 hourly
*Martis Camp Club is an equal-opportunity employer.