Line Cooks are responsible for creating memorable dining experiences for our Members through maintaining high culinary standards and producing top-notch products.

Role & Responsibilities

  • Assist in the daily operation of the culinary operations, as needed
  • Work the line as instructed, producing exceptional dishes that represent BHIC standards
  • Adhere to recipes, producing quality, high-end dishes consistently
  • Understand all parts of the menu, being able to recreate each one
  • Lear and master all recipes, kitchen protocols, and procedures
  • Maintain the organization of all storage areas and products, ensuring a clean work area
  • Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations
  • Ensure adherence to all health codes, periodically checking compliance
  • Maintain adequate ticket times for Member experience
  • Complete all opening, closing, and side duties, as needed and instructed
  • Help maintain food costs by decreasing waste
  • Be detail-oriented and able to prioritize in a fast-paced environment
  • Solve problems, work as a team, be a leader, and inspire happiness
  • Maintain up-to-date credentials, certificates, and licenses, as applicable
  • Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned

Qualifications & Education Requirements

  • Proficient knowledge of kitchen operations
  • Must possess attention to detail, follow-through, creativity, and a high level of motivation
  • Ability to communicate effectively and professionally
  • Willingness to learn and accept instruction
  • Must possess a positive attitude and good work ethic
  • High-end/Fine Dining culinary experience in a hospitality environment required
  • Prior kitchen operations experience required
  • High School Diploma or GED required