Line Cook

River Dunes Marina & Harbor Club is looking for line cooks. River Dunes Marina & Harbor Club boasts 14 miles of pristine waterfront, award-winning coastal architecture and a top-rated marina, situated in an unparalleled location on the Pamlico Sound, Intracoastal Waterway and the mouth of the Neuse River.

The Line Cook assists the Sous Chef and Executive Chef in the day-to-day culinary operations with food production and food ordering, while maintaining quality standards, food cost, and supervises storage, stocking, and sanitation procedures.

Essential Functions and Responsibilities

• Assists in the operation of all activities in the kitchen, including food preparation and production.
• Ensure efficient, cost-effective operation and profitability of food production by adhering to operational controls.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met.
• Assists in menu creation.

• Maintain good, professional and accurate communication.
• Ensure proper follow-up to all requests.
• Maintain a high level of cleanliness in all work areas.
• Ensure immediate response is given to any/all comments and/or concerns and implement corrective measures when deemed necessary.
• Maintain an increased awareness of safety issues.
• Be familiar with all safety, emergency and evacuation procedures.

Education, Experience and Knowledge

• High school or GED equivalent required.
• Minimum 2-5 years cooking experience preferred.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification preferred.

Must have a flexible work schedule with open availability including days, evenings, weekends and holidays as needed; can adjust to the needs of the owners, guests and operational need.