Line Cook - Lionheart Country Club
Bozzuto's Inc., Alsop Corner, CT, United States
Posted Monday, April 27, 2026 at 4:00 AM
Position Overview:
As a Line Cook you are responsible for preparing and cooking various dishes according to the recipes and standards set by the chef and venue. You will be responsible for cooking and plating dishes according to customer requests and chef expectations.
Responsibilities:
Preparing ingredients for cooking, including but not limited to chopping vegetables, cutting meat and measuring ingredients
Cook and assemble dishes according to recipes and standards set by the chef
Ensuring food is cooked to the appropriate temperature and is visually appealing
Maintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of waste
Monitoring food inventory levels and notifying chef of shortages and discrepancies
Collaborating with other kitchen team members to ensure timely and efficient services
Following all safety and hygiene procedures – including but not limited to proper handling of storage and food products
Assisting with the cleaning and maintenance of kitchen equipment as needed
Staying up to date on industry trends to elevate prepared dishes
Performing any other tasks assigned by leadership
Experience:
Preferred: One (1) year experience as a line/prep cook or relevant experience
Required: ServeSafe Certification
Preferred: Culinary degree or equivalent but not required
Schedule:
Days and start times TBD based on business needs
5-6 day work week
Flexibility to work hours needed based on event schedules
Compensation:
$22.00 - $24.00 per hour
Varying temperatures based on kitchen environment
Skills:
Physical abilities
: May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
Strong communication Skills:
Ability to communicate clearly and effectively with peers and leaders on a daily basis
Organizational Skills:
Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
Working in a team based environment:
Working independently and as a team player
Quality:
Maintain integrity and high standards from all perspectives
Safety Culture:
Maintain and drive safety policies; driving for accountability of safe practice throughout shift
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Position Overview:
As a Line Cook you are responsible for preparing and cooking various dishes according to the recipes and standards set by the chef and venue. You will be responsible for cooking and plating dishes according to customer requests and chef expectations.
Responsibilities:
Preparing ingredients for cooking, including but not limited to chopping vegetables, cutting meat and measuring ingredients
Cook and assemble dishes according to recipes and standards set by the chef
Ensuring food is cooked to the appropriate temperature and is visually appealing
Maintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of waste
Monitoring food inventory levels and notifying chef of shortages and discrepancies
Collaborating with other kitchen team members to ensure timely and efficient services
Following all safety and hygiene procedures – including but not limited to proper handling of storage and food products
Assisting with the cleaning and maintenance of kitchen equipment as needed
Staying up to date on industry trends to elevate prepared dishes
Performing any other tasks assigned by leadership
Experience:
Preferred: One (1) year experience as a line/prep cook or relevant experience
Required: ServeSafe Certification
Preferred: Culinary degree or equivalent but not required
Schedule:
Days and start times TBD based on business needs
5-6 day work week
Flexibility to work hours needed based on event schedules
Compensation:
$22.00 - $24.00 per hour
Varying temperatures based on kitchen environment
Skills:
Physical abilities
: May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments;
Strong communication Skills:
Ability to communicate clearly and effectively with peers and leaders on a daily basis
Organizational Skills:
Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines
Working in a team based environment:
Working independently and as a team player
Quality:
Maintain integrity and high standards from all perspectives
Safety Culture:
Maintain and drive safety policies; driving for accountability of safe practice throughout shift
#J-18808-Ljbffr