Garde Manger Cook - PM

DEPARTMENT: Kitchen JOB TITLE: Line Cook REPORTS TO: Executive Chef and Executive Sous Chef SCHEDULE: Full-Time (including weekends and holidays during peak season: May–September) COMPENSATION: Hourly (Non-Exempt); competitive, based on experience: $21-$23/hour BENEFITS: Medical, Dental, Vision, Paid Vacation & Sick Time, 401(k) with employer match, Golf Privileges, Free Shift Meals, and Annual Bonus Burning Tree Country Club is seeking a skilled, motivated, and hospitality-driven Garde Manger 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 and event spaces Active junior programs in golf, tennis, and aquatics A year-round Youth Activities Program and Summer Camp Our Food & Beverage Department includes several dining outlets both indoors and outdoors, including The Grille Room, Founders Bar, Patio, and Salons, serving Members and guests according to established service standards and traditions. 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: Have strong culinary fundamentals and attention to detail Communicate clearly and work effectively within a kitchen team Maintain professionalism during busy service periods Thrive in a fast-paced hospitality environment Are passionate about cooking and continuous growth in the culinary field Have at least 3+ years of culinary experience, preferably in a private club, upscale restaurant, or fine dining environment As a Garde Manger, 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 ingredient preparation, cooking, and plating Prepare ingredients, including butchering proteins, chopping vegetables, and organizing mise en place Grill, sauté, and cook meats, fish, vegetables, and other menu items according to established recipes Measure and mix ingredients according to recipes and standards Taste, smell, and visually inspect food to ensure quality and consistency Maintain cleanliness and organization of all back-of-house work areas, including refrigeration, prep stations, and cooking equipment Portion and plate food according to presentation standards Follow all food safety, sanitation, and PPE guidelines at all times The Expectations (Performance & Professional Standards) Perform efficiently in a high-volume, fast-paced kitchen environment Maintain organization and strong problem-solving skills during service 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 management Perform additional duties as assigned by culinary leadership The Standards (Qualifications & Professional Conduct) Education & Experience Previous experience as a line cook in a high-volume, upscale restaurant, catering facility, or private club required Minimum of 3–5 years of culinary experience preferred Knowledge & Skills Strong understanding of culinary terminology and kitchen equipment Experience working multiple kitchen stations, including prep, hot line, and production Strong knowledge of food preparation techniques Basic math skills for measuring and portioning ingredients Ability to follow written and verbal instructions Communication Ability to read and understand kitchen instructions, recipes, and correspondence Ability to communicate professionally with coworkers and leadership Physical Requirements Ability to stand for extended periods of time Frequent walking, reaching, bending, kneeling, and lifting Ability to lift up to 10 pounds regularly and up to 25 pounds occasionally Ability to work in a hot, fast-paced kitchen environment Close and distance vision required for safe kitchen operations