Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $16.00 - $18.00
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
team environment
Job Description
Forest Lake Club is a prestigious private club located in Columbia, South Carolina, known for its commitment to excellence in hospitality and member satisfaction. As an established institution, the club offers exceptional dining experiences, recreational facilities, and social activities tailored to its members' diverse interests. The club operates with a focus on maintaining high standards of service, quality, and professionalism across all departments, including the food and beverage team. By fostering a collaborative and inclusive work environment, Forest Lake Club ensures that its staff are motivated and equipped to deliver remarkable experiences for every member and guest. The club prides itself on a rich tradition of fine dining, achieved through culinary mastery, attention to detail, and a commitment to using fresh, quality ingredients. The culinary team plays a vital role in upholding these values, consistently adapting to evolving food trends while honoring classic recipes and techniques.
The Line Cook position at Forest Lake Club offers a full-time employment opportunity with a competitive hourly wage range between $16.00 and $18.00. This role is integral to the daily operations of the club’s kitchen, working closely under the supervision of the Executive Chef and alongside the food and beverage team. The Line Cook’s primary responsibility is to prepare food in strict accordance with the club’s recipes and standards, ensuring every dish served meets the highest quality and presentation expectations. Beyond food preparation, this role demands maintaining a clean, organized, and sanitary work environment in compliance with all health and safety regulations. Responsibilities include setting up and breaking down workstations, handling bulk recipes such as soups and sauces, and preparing grilled, sautéed, and fried foods, as well as sandwiches, salads, and garnishes. The Line Cook will be expected to manage proper storage practices for meats, poultry, and seafood, maintaining freshness and preventing contamination.
Candidates in this role will demonstrate a strong commitment to safe and sanitary food handling practices, including personal hygiene and compliance with local health codes. They will contribute to the upkeep and sanitation of the kitchen by cleaning work areas and returning utensils to their designated places. The role also requires effective communication with supervisors regarding supply needs or equipment issues. Line Cooks may occasionally assist with dishwashing or recommend maintenance actions for culinary equipment. The position offers an excellent chance for culinary professionals eager to advance their skills within a respected private club setting, while contributing meaningfully to a team dedicated to exceptional food service and guest satisfaction. Forest Lake Club values dedication, teamwork, and professionalism, making this an ideal career opportunity for aspiring culinary experts looking to grow in a supportive, well-established environment.
The Line Cook position at Forest Lake Club offers a full-time employment opportunity with a competitive hourly wage range between $16.00 and $18.00. This role is integral to the daily operations of the club’s kitchen, working closely under the supervision of the Executive Chef and alongside the food and beverage team. The Line Cook’s primary responsibility is to prepare food in strict accordance with the club’s recipes and standards, ensuring every dish served meets the highest quality and presentation expectations. Beyond food preparation, this role demands maintaining a clean, organized, and sanitary work environment in compliance with all health and safety regulations. Responsibilities include setting up and breaking down workstations, handling bulk recipes such as soups and sauces, and preparing grilled, sautéed, and fried foods, as well as sandwiches, salads, and garnishes. The Line Cook will be expected to manage proper storage practices for meats, poultry, and seafood, maintaining freshness and preventing contamination.
Candidates in this role will demonstrate a strong commitment to safe and sanitary food handling practices, including personal hygiene and compliance with local health codes. They will contribute to the upkeep and sanitation of the kitchen by cleaning work areas and returning utensils to their designated places. The role also requires effective communication with supervisors regarding supply needs or equipment issues. Line Cooks may occasionally assist with dishwashing or recommend maintenance actions for culinary equipment. The position offers an excellent chance for culinary professionals eager to advance their skills within a respected private club setting, while contributing meaningfully to a team dedicated to exceptional food service and guest satisfaction. Forest Lake Club values dedication, teamwork, and professionalism, making this an ideal career opportunity for aspiring culinary experts looking to grow in a supportive, well-established environment.
Job Requirements
- High school diploma or equivalent
- Prior experience working in a professional kitchen
- Knowledge of local health and safety regulations
- Ability to stand for extended periods
- Ability to handle kitchen equipment safely
- Good physical stamina
- Willingness to work flexible hours including evenings and weekends
Job Qualifications
- Previous line cook or related cooking experience preferred
- Knowledge of food safety and sanitation standards
- Ability to follow recipes and instructions precisely
- Good organizational and time management skills
- Ability to work in a fast-paced environment
- Strong communication skills
- Flexibility to work various shifts including weekends and holidays
Job Duties
- Set up the work area and requisition products and supplies in accordance to standard procedures
- Follow Club-standard recipes precisely, preparing assigned items and handling the station-specific foods, including bulk recipes such as soups, sauces, and multi-batch dishes
- Prepare grilled, sautéed, and deep-fried foods, sandwiches, salads, and garnishes
- Properly cover, date, and store all meats, poultry, and seafood
- Clean and sanitize all work areas and maintain a hygienic workstation
- Notify supervisor of anticipated shortages in advance
- Adhere to safe and sanitary food handling practices, including personal hygiene
- Return soiled food prep utensils and small wares to designated areas
- Comply with state and local health and food safety regulations
- Assist with washing dishes if needed or directed by the supervisor
- Operate food production and serving equipment per the manufacturer's instructions
- Make recommendations for maintenance and repair of kitchen equipment
- Assist with additional tasks as assigned by the Sous Chef, Executive Chef, Food and Beverage Manager, or Director of Food and Beverage
Job Location
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