AM Line Cook

Allegheny Country Club is a private, family-centric country club with extensive sport, recreational, and social activities. With a sustained commitment to excellence, members of all ages enjoy outstanding facilities and programming in a setting rich with tradition, inspiring the formation or enduring friendships.

Allegheny Country Club provides exemplary food and beverage offerings for our members and guests using high-quality product and ingredients. Every time our members dine at our club; we construct plates with a variety of flavors, textures, and culinary techniques, which aid in creating an ultimate dinging experience. We are a thriving, financially healthy country club with plans to continue upgrading and expanding our campus. If you are interested in working, learning and growing alongside a team of talented culinarians, at one of the elite country club's in Western Pennsylvania, we have an excellent opportunity available for you.

Line Cook

In this role you will (but not limited to):

The primary role of the position is to follow the direction of the Executive Chef and/or the Executive Sous Chef, Sous Chef and Chef de Partie.

• Applicant should have the ability to follow recipes for preparing, seasoning, cooking, tasting, carving, and presenting meal items which may add meats, vegetables, soups, desserts and other food and beverage

• Acquire the knowledge and skills to work all stations

• See that all food prepared is of consistently high quality by taste, following of menus and consistent portions

• Follow all procedures regarding proper food storage and inventory of products to accurately plan production requirements

• Willingness to work well with other creative culinary minds

• Demonstrate understanding and knowledge of how to properly use and maintain a variety of kitchen equipment.

• Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations

• 3 years of cooking experience in a similar environment

• Requires strong food knowledge pertaining to culinary technique, timing, palette, and presentation

• Ability to work independently, as well as to accept and follow directions on given assignments