Pete Dye River Course is seeking a hybrid role that combines Line Cook responsibilities with Stewarding/utility support to join our team. 

Pete Dye River Course of VT is a McConnell Golf Property. To learn more about the club, please visit our website at Petedyerivercourse.com.

To learn more about McConnell Golf, please visit www.mcconnellgolf.com.

Line Cook (Primary)

• Set up, stock, and break down assigned stations (e.g., grill, sauté, fry, garde manger) with proper mise en place.
• Cook and plate dishes to recipe, portion, temperature, and presentation standards; manage ticket flow with urgency and accuracy.
• Execute club menus across outlets and events (banquets, buffets, action/carving stations).
• Follow FIFO, label/date all product, and maintain station logs and temps (HACCP).
• Assist with daily prep lists: butchery, veg prep, sauces, dressings, desserts, and banquet batch production as assigned.
• Communicate par levels, 86s, and equipment issues to leadership; help with inventory and receiving as needed.
• Maintain a clean, safe station throughout service; complete end-of-shift side work and deep-clean assignments.

Steward / Kitchen Utility (Support)

• Operate dish machine and three-compartment sink; wash, rinse, and sanitize pots, wares, and small equipment.
• Keep dish room, walk-ins, floors, drains, and waste areas clean, organized, and hazard-free; handle recycling/compost correctly.
• Restock smallwares and line tools to designated stations; support banquet setups/teardowns and hot box/rack movement.
• Mix/label sanitizing solutions; maintain chemical par and safety data sheets per policy.

Qualifications

Education and/or Experience

• High School diploma or GED.

• At least six months related experience or training.

Job Knowledge, Core Competencies and Expectations

• Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.

• Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Permits

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.