[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-257147-105":53,"doc-detail-257147-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","line-cookchef-job-description","Line Cook/Chef Job Description","","Line Cook/Chef position description for a culinary department covering role purpose, reporting structure, work status, and hourly compensation. The summary emphasizes delivering an engaging fine-dining country club guest experience through accurate menu and meal service execution, coordination with front-of-house staff, and demonstrated food preparation and safety knowledge. Essential functions include station setup and stocking, ingredient prep and cooking, hygiene and organization, quality checks, waste management, order accuracy, and shift checklist compliance. Requirements include 1+ year cooking experience, team work ability, weekend/evening availability, 50 lbs lifting capacity, and optional culinary certification.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":16,"@type":70,"position":76},"https://docshare.wps.com/template/resumes/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/line-cookchef-job-description/257147/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/line-cookchef-job-description/257147.png","ImageObject",442,249,{"name":88,"@type":89},"Asher","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-20","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",8,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"Who does the Line Cook/Chef report to, and what is the employment status?","Question",{"text":109,"@type":110},"The role reports to the Sous Chef & Executive Chef and is listed as non-exempt full-time with hourly compensation.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What are the core responsibilities of the Line Cook/Chef?",{"text":114,"@type":110},"Key duties include stocking and setting up stations, preparing and cooking menu items, maintaining hygiene and cleanliness, performing quality checks each shift, managing waste, supporting other culinary employees, and arranging dishes per head chef instructions.",{"name":116,"@type":107,"acceptedAnswer":117},"What requirements must candidates meet?",{"text":118,"@type":110},"Candidates need at least 1-year of cooking experience, strong teamwork and efficiency skills, availability including weekends and evenings, and the ability to lift and carry up to 50 lbs; culinary school certification is encouraged but not required.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},257147,1790345996,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":15,"category_name":16,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":9},687197207639,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Position Description  \nPosition Title: Line Cook/Chef Department: Culinary  \nFLSA Status: Non-exempt full-time Reports to: Sous Chef & Executive Chef  \nCompensation Format: Hourly Rate  \nPosition Summary:  \nIn accordance with the principles of Greystone Golf & Country Club, the line cook/chef will work closely with therest of our culinary team to create an exciting and engaging experience with our members. This role will assist in executing our menus and meal services that accurately encompasses the fine dining and country club atmosphere. This position will require coordinating with front-of-house employees to ensure an extraordinary guest experience. The role is expected to hold the necessary skills and knowledge of food prep & safety, kitchen hygiene principles, knife skills, and quality assurance.  \nEssential Functions:  \n• Assist with stocking and setting up the kitchen stations.  \n• Prepare food including cleaning and cutting the ingredients and cooking menu items.  \n• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift.  \n• Maintain cleanliness and organization of kitchen including work station, coolers, equipment, floors, walls, ceiling, storage, etc.  \n• Check all items for quality assurance at the beginning of each shift.  \n• Communicate all needs for your station with sous chef.  \n• Assist in managing waste and excess food.  \n• Assist other culinary employees for overall success in the restaurant.  \n• Exhibit attention to detail to fulfill all orders with quality standards.  \n• Arrange dishes in accordance with preparation instructions obtained from head chef.  \n• Partner with front of house staff and restaurant managers to satisfy guests.  \n• Adhere to all opening and closing shift checklists.  \n• Possess essential knife skills for cutting fish and prepping other ingredients.  \n• Support company vision and enforce rules & policies  \nRequirements:  \n• At least 1-year of cooking experience  \n• Ability to work efficiently, accurately, and in a team environment  \n• Must be able to work as part of a team and recognize the importance of each team member's role in the guest dining experience.  \n• Must be available to business work during hours, including weekends and evenings  \n• Be able to lift and carry items up to 50lbs.  \n• Certification from a culinary school is encouraged but not required  \nEffect of End Result:  \nThe effectiveness of this position can be measured when the various job segments are being met, safety & security is maintained at the facility, and membership can attest to the standard of service being received.  \nEmployee Signature Date  \nNote: This is a summary and not an exhaustive list of all responsibilities, duties, performance standards or requirements, efforts, skills, or working conditions associated with this job. While it is intended to reflect the current position accurately, management reserves the right to revise the job or require that other or different tasks be performed when circumstances change.","cbCaidTo0c9sSiRd","https://ap.wps.com/l/cbCaidTo0c9sSiRd","pdf",207544,"English","# Position Summary\n# Essential Functions\n# Requirements\n# Effect of End Result","[{\"question\":\"Who does the Line Cook/Chef report to, and what is the employment status?\",\"answer\":\"The role reports to the Sous Chef \\u0026 Executive Chef and is listed as non-exempt full-time with hourly compensation.\"},{\"question\":\"What are the core responsibilities of the Line Cook/Chef?\",\"answer\":\"Key duties include stocking and setting up stations, preparing and cooking menu items, maintaining hygiene and cleanliness, performing quality checks each shift, managing waste, supporting other culinary employees, and arranging dishes per head chef instructions.\"},{\"question\":\"What requirements must candidates meet?\",\"answer\":\"Candidates need at least 1-year of cooking experience, strong teamwork and efficiency skills, availability including weekends and evenings, and the ability to lift and carry up to 50 lbs; culinary school certification is encouraged but not required.\"}]","Line Cook/Chef Job Description | PDF",1789311508]