Current Postings

Please email all resumes to

Line Cook

The Bistro at Coys Par 3 is getting busier and more popular, and we are excited about growing our team! We are looking for an energetic team player that will join us in April and be ready for a fast paced summer!! The position will be full time until mid October, and could extend to part time during the winter. Experience is preferred, but if you are willing to learn we are ready to train.

Full golf privileges are available, and the salary range will be $17.00 - $20.00 per hour plus tips, depending on experience.


SALARY RANGE:  $17.00 - $20.00 plus tips, depending on experience


The line cook is responsible for preparing the food to be served, complying with all health and hygiene standards and following processes and procedures as laid out by the kitchen manager. The ability to work together in a team environment is critical. 



  • Along with teammates, prepare the food for serving each day. 
  • Consistently prep according to cooking methods and recipe specifications as laid out by the kitchen manager.
  • Stock and maintain sufficient levels of food products on the line in order to assure a smooth service period. 
  • Ensure food safety standards are being followed, including proper handling, storage, labelling  and rotation procedures.


  • Have the ability to work in a fast paced and hot environment. 
  • Be knowledgeable of and comply consistently with standard portion sizes, cooking methods, recipe specifications, and presentation specifications.      
  • Prepare in order so that food arrives in the service window at the correct temperature and same time as other items in the order
  • Assume 100% responsibility for quality and consistency of products served


  • Together with teammates, close the kitchen in accordance with closing checklist, ensuring all stations are cleaned and sanitized.


  • A minimum of 1-2 years of experience in kitchen preparation and cooking
  • The ability to communicate clearly with managers and kitchen personnel
  • The ability to follow printed recipes and plate specifications.
  • The ability to work all shifts and holidays
  • A love for food preparation and presentation