Line/Prep Cook

Baker Hill Golf Club is looking for employees and interns for our 2025 Season! We will be seeking individuals who are passionate about hospitality, great food, and are hungry to learn! These positions are available to start in May or Early June 2025 and our Season runs until the end of October. All Summer interships welcome, even if they end in August.

Baker Hill is the #1 Private Golf Course in New Hampshire and in the Clubhouse we are aiming to provide the best dining experience available in the greater Sunapee area if not beyond. From an in house menu functioning just like a restaurant which lends itself to creative freedom and evolution to a plethora of in house outings and events. The range of food will go anywhere from simple lunch fare done the right way (Making our own deli meats, pickles, breads, etc. all in house) to metropolitan area fine dining.

Here is a list of some of the opportunities for this position:

• Work in the Sunapee NH area surrounded by nature and beauty on one of the most beautiful courses in all of New England
• Mostly Daytime hours! Restaurant operation is from 11:00-5:00 with occasional events that go later.
• Don't get burned out! The hospitality industry can be grueling, this job can finally give you the freedom and flexibility with your life you have been looking for as we are a Seasonal operation that runs from May-October
• Work alongside and learn from Executive Chef Scott Como with over 10 years just working in and managing James Beard and Michelin recognized restaurants all over the East Coast. You will be cooking together with a dedicated manager who is invested in you and your future in the industry. We are here to build a team and one that loves hospitality and coming to work!
• Golf Priveleges

More about the job Responsibilities and Requirements below:

Responsibilities:

Assist in providing a first class, high-quality hospitality experience for the Members of Baker Hill Golf Club by passionately and thoughtfully cooking and preparing scratch made cuisine under the guidance of the Executive Chef and Sous Chef. This includes working together as a team with the goal of meeting & exceeding Member & Guest expectations. As a Baker Hill Line/ Prep Cook, you are expected to set an excellent example when it comes to hospitality, cleanliness and professionalism.

Goals:

• Passionately Cook, learn about and create great food to be served to our guests.
• Meet and exceed kitchen/ foodservice standards and member satisfaction in the Clubhouse.
• Carry a consistent positive and welcoming attitude towards coworkers and guests whilst remaining professional and solution oriented.
• Through guidance, teamwork and coordination provide Baker Hill Members and guests the best hospitality and dining experience in the Private Golf Club sector and greater Sunapee NH area!
• Cook/ Serve amazing food and have fun while we are doing it!

Job Duties and Requirements:

Preferably have the knowledge and/or ability to do the following:

*Note: Although these skills are preferred, for the right candidate with the right attitude, our Clubhouse management team is more than willing to teach you the skills to succeed. It is all about showing a great attitude, a sense of urgency, drive, passion and curiosity. The knowledge will come!

Cooking Ability and Knife Skills

• Basic Understanding of Food Safety and Sanitation
• Demonstrates proper knife holding and carrying technique
• Has basic knife skills and is willing to practice and learn
• Has basic knowledge of product identification and kitchen tools
• Has basic knowledge of weights and measurements
• Can safely operate and work with hot instruments and tools
• Huge bonuses for:
• Previous Line Cook experience (2 years or more)
• Sauce Work/ Recipe Knowledge
• Meat Cookery
• Basic Customer Service Experience
• Servsafe or Equivalant Sanitation training Experience
• Culinary Program Degree or Certification

Daily Duties

• Open/ Close the kitchen following procedures outlined by your Clubhouse Management team
• Prepare all food necessary before and during service as outlined by your Chefs
• Prepare food orders as they come into the kitchen as they pertain to your station
• Assist with Dishwashing and cleaning as outlined by your Chefs. (All team members are responsible for assisting with cleaning. Nobody is above these tasks. If you don't know how to clean, you don't deserve to know how to cook!)
• Setup Work Station
• Use first in first out to ensure fresh product
• Gather “Mis en Place” (Make sure everything is in its right place for service)
• Keep station ALWAYS stocked. Get ahead for the next person. Expect the best, plan for the worst
• Maintain sanitation standards during all parts of our shift as outlined by your Chefs
• Communicate needs to Chef
• Product needs, bad product, missing items
• Unsurety about recipes/ procedures
• Staff/ Member complaints and issues
• Lists
• Fill out prep lists before leaving to inform decisions for the next day.
• Move with Purpose/ Timeliness