Sous Chef at Riviera Golf & Tennis, Inc.

Position Title: Line Cook

Department: Food & Beverage

FLSA Designation: Non-Exempt (Hourly)

Directly Reports To: Executive Chef

Indirectly Reports To: Executive Sous Chef

Supervisor: Sous Chef

ABOUT THE POSITION

As a Line Cook at, you will play a pivotal role in our culinary operations, ensuring the highest quality of food is served to our discerning members and guests. Working under the guidance of our Executive Chef, you will be responsible for preparing and cooking a variety of dishes according to established recipes and standards. Your creativity, attention to detail, and passion for culinary arts will contribute to delivering memorable dining experiences.

ABOUT THE RIVIERA COUNTRY CLUB

Opened in 1927, the Riviera Country Club has a storied history, and its championship golf course is world-renowned. The Tennis Club opened in 1963 and has hard, clay, and practice courts, along with programs for all levels of play. We are passionate about the sophisticated elegance of our amenities and service.

JOB RESPONSIBILITIES:

• Prepare and cook menu items following recipes, portion controls, and presentation specifications.
• Ensure all food products are of the highest quality and freshness.
• Operate various kitchen equipment, including stoves, ovens, grills, and fryers, safely and efficiently.
• Monitor cooking times and temperatures to ensure proper cooking and food safety.
• Inspect food products for freshness and quality before cooking.
• Maintain high standards of food hygiene and sanitation throughout the cooking process.
• Collaborate with fellow kitchen team members to ensure smooth and efficient service.
• Communicate effectively with kitchen staff and management regarding food orders, inventory, and equipment maintenance.
• Follow all safety, sanitation, and food handling procedures in accordance with regulatory guidelines and club policies.
• Uphold cleanliness and organization in the kitchen area, including workstations, equipment, and storage areas.

QUALIFICATION STANDARDS

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of culinary techniques, cooking methods, and kitchen equipment operation.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong attention to detail and commitment to food quality and presentation.
• Excellent teamwork and communication skills.
• Flexibility to work various shifts, including evenings, weekends, and holidays.

EDUCATION

• High School Diploma or equivalent, required.

EXPERIENCE

• At least two years' experience as a line cook in a professional kitchen environment.

GROOMING

All employees must maintain a neat, clean, and well-groomed appearance per club standards.

Professional business attire or provided uniform must be worn while at work and on premises.

OTHER

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club. In addition, attendance at all scheduled training sessions and meetings is required.

Compensation details: 22-24 Hourly Wage

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