Grill Cook

Job DetailsJob Location: Larchmont, NY 10538Position Type: Full TimeSalary Range: $25.00 - $28.00 SalaryGrill Cook

Larchmont Yacht Club
Larchmont, New York

Year-Round Position
Full-Time

Hourly Rate: $25.00 to $28.00 per hour, based on experience, qualifications, and demonstrated culinary skills

Reports To: Executive Chef and Executive Sous Chef

Availability Required: Flexible schedule including days, evenings, weekends, holidays, and major holiday weekends based on business needs.

About Larchmont Yacht Club

Founded in 1880, Larchmont Yacht Club is one of the nation's premier private yacht clubs, situated on an 11-acre waterfront campus overlooking Long Island Sound just outside New York City. Renowned for exceptional hospitality, outstanding member service, and a rich tradition of excellence, the Club offers an elevated lifestyle through exceptional dining, championship sailing, racquet sports, aquatics, family programming, and year-round social events.

Our culinary program is a cornerstone of the member experience. From refined à la carte dining and casual waterfront fare to elegant weddings, private celebrations, championship regattas, and holiday traditions, our kitchen delivers exceptional cuisine that reflects the highest standards of quality, consistency, and hospitality.

As a year-round member of our culinary team, you'll work alongside experienced chefs in a professional scratch kitchen where collaboration, creativity, and continuous learning are valued. We are committed to developing talented culinary professionals who take pride in their craft and enjoy creating memorable dining experiences.

Position Summary

Larchmont Yacht Club is seeking a talented and passionate Grill Cook to join our year-round culinary team. Reporting to the Executive Chef and Executive Sous Chef, this position is responsible for preparing exceptional grilled and made-to-order menu items that consistently exceed member expectations.

The Grill Cook plays a critical role in one of the kitchen's most visible and demanding stations. Every steak, chop, seafood entrée, burger, sandwich, and grilled specialty leaving the kitchen reflects the Club's commitment to culinary excellence. Success in this position requires outstanding cooking skills, attention to detail, a strong sense of urgency, and the ability to perform consistently in a fast-paced, team-oriented environment.

This is an outstanding opportunity for an experienced culinary professional who enjoys working the line, takes pride in perfectly executed food, and wants to build a long-term career with one of the Northeast's premier private clubs.

Key Responsibilities

Grill Station Operations

Prepare steaks, seafood, poultry, burgers, sandwiches, vegetables, and other grilled menu items using established recipes, cooking techniques, and presentation standards.
Cook menu items to proper temperatures while ensuring consistency, quality, and accuracy with every order.
Execute à la carte service with efficiency and professionalism.
Maintain complete mise en place to ensure smooth, organized, and efficient service throughout each shift.
Coordinate with expeditors and fellow culinary team members to ensure timely and accurate execution of every order.
Maintain exceptional plate presentation while working efficiently during high-volume service periods.

Culinary Excellence

Consistently prepare food that meets the Club's standards for taste, appearance, quality, and consistency.
Monitor product quality throughout service and ensure only the freshest ingredients are used.
Demonstrate strong knowledge of grilling techniques, meat temperatures, seafood preparation, and proper cooking methods.
Assist with daily specials, seasonal menu offerings, and feature presentations as directed by culinary leadership.
Support banquet and special event production as business needs require.

Kitchen Operations

Maintain a clean, organized, and sanitary workstation throughout each shift.
Follow all local health department regulations, HACCP procedures, food safety guidelines, and Club sanitation standards.
Properly label, date, rotate, and store food products using FIFO inventory procedures.
Assist with receiving deliveries, inventory rotation, and product organization.
Monitor inventory levels and communicate product shortages, equipment concerns, or operational needs to the Executive Chef and Executive Sous Chef.
Operate grills, broilers, ovens, flat tops, and other kitchen equipment safely and efficiently.
Participate in daily culinary meetings and contribute ideas that improve kitchen operations, workflow, and service.
Complete opening, closing, and side work responsibilities while maintaining the highest standards of cleanliness and organization.

Team Collaboration

Work collaboratively with fellow line cooks, garde manger, and culinary team members, to deliver exceptional dining experiences.
Support other kitchen stations whenever business need