Burning Tree Country Club Inc.

DEPARTMENT: Kitchen

JOB TITLE: Line Cook

REPORTS TO: Executive Chef, Executive Sous Chef

SCHEDULE: Full-Time (weekends and holidays required during peak season: May–September)

COMPENSATION: Hourly (Non-Exempt); competitive, based on experience: $21-$23/hour

BENEFITS: Full Benefits Package including Medical, Dental, Vision, Paid Vacation & Sick Time, 401(k) with Match, Golf Privileges, Complimentary Shift Meals, and Annual Bonus Eligibility

Burning Tree Country Club is seeking a skilled, motivated, and hospitality-driven Line Cook to join our Culinary Team. This role is responsible for preparing and executing menu items for both à la carte dining and special events while maintaining the highest standards of quality, safety, and consistency.

As a key member of the kitchen team, the Line Cook contributes directly to the Member dining experience by executing dishes with precision, maintaining a clean and organized work environment, and collaborating closely with fellow culinary professionals. This role requires strong culinary fundamentals, attention to detail, and the ability to perform efficiently in a fast-paced service environment.

Who We Are

Burning Tree Country Club is a private, family-oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.

Our community includes:

• An 18-hole championship golf course that has hosted U.S. Open Qualifiers and Met PGA events

• An 8-lane, 25-meter pool with diving well

• Har-Tru tennis courts and platform tennis complex

• Multiple dining venues including The Grille Room, Founders Bar, Patio, and formal salons

• A robust calendar of Member events and junior programming in golf, tennis, aquatics, and summer camp

We take pride in delivering refined à la carte dining as well as exceptional private events and Club functions through strong teamwork, culinary craftsmanship, and attention to detail.

At Burning Tree Country Club, we are proud to be a team of dynamic professionals who champion authenticity, consistency, excellence, and innovation. We seek individuals who are committed to delivering exceptional service, working collaboratively, leading with integrity, and continuously striving to improve.

Who You Are

You are a motivated culinary professional who takes pride in delivering high-quality food and contributing to an exceptional Member dining experience. You:

• Are confident in your culinary skills and communicate clearly with your team

• Take pride in consistency, presentation, and quality in every dish

• Thrive in a collaborative kitchen environment

• Maintain professionalism and composure during busy service periods

• Are passionate about hospitality and culinary development

• Bring at least 3+ years of culinary experience, preferably in a private club, resort, or fine dining environment

As a Line Cook, you play an essential role in delivering the consistent, high-quality cuisine our Members expect.

The Essentials (Core Responsibilities)

• Execute menu items from start to finish including preparation, butchery, cooking, and plating

• Prepare ingredients and maintain organized mise en place for service

• Cook meats, seafood, vegetables, and other menu items using a variety of techniques including grilling, sautéing, and roasting

• Properly season, portion, and plate food according to established recipes and presentation standards

• Taste, smell, and visually inspect food to ensure quality and consistency

• Maintain sanitation and cleanliness of all kitchen work areas including refrigeration, cooking equipment, and prep stations

• Follow all food safety standards and use appropriate personal protective equipment (PPE) when required

The Expectations (Performance & Leadership)

• Perform efficiently in a high-volume, fast-paced kitchen environment

• Maintain a clean, organized, and safe workstation at all times

• Demonstrate professionalism and teamwork during all shifts

• Follow all BTCC HACCP food safety policies and procedures

• Comply with all Club safety and risk management policies

• Participate in safety meetings, training sessions, and hazard assessments

• Maintain a positive, respectful attitude toward coworkers and leadership

• Perform additional duties as assigned by culinary management

The Standards (Qualifications & Professional Conduct)

Education & Experience

• Minimum of 3 years experience in a high-volume, upscale restaurant or catering kitchen

• Prior experience in a private club environment preferred

Knowledge & Skills

• Strong understanding of culinary terminology and kitchen equipment

• Experience working multiple kitchen stations including prep, hot line, and plating

• Strong knowledge of food preparation techniques

• Basic math skills for recipe measurements and conversions

• Ability to follow written and verbal instructions and solve routine kitchen challenges

Communication Skills

• Ability to read and follow instructions, recipes, and kitchen correspondence

• Ability to communicate professionally with coworkers, supervisors, and Club members

Physical Requirements

• Ability to stand and work for extended periods of time

• Frequent reaching, bending, lifting, and repetitive motion

• Occasional stooping, kneeling, crouching, and tasting food products

• Ability to lift and move up to 25 pounds

• Visual acuity required for detailed kitchen tasks