Pool Grille Cook

Scioto Country Club is recognized as one of the top 25 country clubs in the United States and is one of only five country clubs to have hosted five different major championships. Recognized as both a Platinum Club and an Iconic Distinguished Club, two of the highest honors in the private club industry, Scioto actively seeks top talent to join our team.

Founded in 1916, the Club has a long-standing tradition of excellence. We are committed to exceeding our members' expectations while providing our staff with rewarding opportunities for professional growth and career advancement.

In 2026, Scioto Country Club will host the prestigious U.S. Senior Open. This is not just a tournament, but also an opportunity to showcase the rich history of our Club while welcoming top-tier golfers from across the nation. We invite you to be part of this exciting moment in our history.

Eligible employees enjoy excellent benefits, including paid time off, medical, dental and vision coverage, scholarship opportunities, a 401(k)-retirement plan with company match, employee meals, and staff golfing privileges.

Title: Pool Grille Cook

Objective:

The primary purpose of the Pool Grille Cook is to prepare and execute high-quality food offerings for our membership in a fast-paced, seasonal outdoor environment. This position operates as a solo station and an extension of the main kitchen, requiring strong leadership, independence, and accountability. The Pool Grille Cook is responsible for maintaining consistency, organization, food safety, and service standards while working independently and representing the culinary team at the pool facility.

Responsibilities and Expectations:

Prepare and execute all Pool Grille menu items according to established recipes and presentation standards

Operate as the sole cook at the Pool Grille station with confidence and efficiency

Maintain consistent food quality, portioning, and plating standards

Set up, stock, and break down station daily

Ensure all food products are properly labeled, dated, and stored

Maintain a clean, organized, and sanitary work environment

Ensure compliance with all health and safety regulations

Monitor inventory levels and communicate product needs to the main kitchen

Coordinate with the Executive Chef and culinary leadership regarding menu changes and specials

Maintain proper food handling procedures and temperature logs

Manage ticket flow and timing to ensure prompt service

Troubleshoot issues independently and communicate concerns proactively to management

Assist with receiving and storing deliveries as needed

Ensure all equipment is properly cleaned and maintained

Represent the culinary team with professionalism when interacting with members and guests

Assist with closing duties and ensure the Pool Grille is secured at end of shift

Attend culinary meetings as required

Job Knowledge, Core Competencies and Expectations:

Strong leadership skills and ability to manage solo station

High level of dependability and accountability

Ability to work independently with minimal supervision

Strong organizational and time management skills

Knowledge of food safety and sanitation standards

Ability to perform well in a high-volume, outdoor environment

Positive, professional and team-oriented attitude

Strong understanding of grilling, sautéing, and short-order cooking techniques

Ability to adapt quickly and problem-solve effectively

Physical Requirements, Working Conditions and Other factors:

Work is performed primarily outdoors in varying weather conditions, including heat and humidity.

Must be able to work in high temperatures and direct sunlight for extended periods.

Position requires standing and walking for long periods of time.

Must be able to maneuver between simultaneous tasks in a fast-paced environment.

Requires frequent bending, stooping, reaching, lifting, and repetitive motions.

Must be able to lift up to 60 lbs. on a regular basis.

Must be able to push and pull carts and equipment weighing up to 70 lbs. occasionally.

Vision requirements include near vision, color vision, and depth perception.

Requires manual dexterity to operate kitchen equipment including grills, fryers, knives, slicers, and other culinary tools.

Education and Experience:

High School diploma or equivalent required

Culinary training preferred

Minimum 1-2 years line cook experience preferred

Prior experience working independently or managing a station strongly preferred

Food safety certification preferred