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Medallion Bank

Senior Accountant

Salt Lake City, UT · Hybrid

$71K - $89K/yr

At Medallion Bank we finance fun! We are an industrial loan bank that specializes in providing consumer loans for the purchase of recreational vehicles, boats, home improvement, and offering loan ...

Medallion Bank

Senior Accountant

Salt Lake City, UT · On-site

$71K - $89K/yr

At Medallion Bank we finance fun! We are an industrial loan bank that specializes in providing consumer loans for the purchase of recreational vehicles, boats, home improvement, and offering loan ...

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Line Cook - The Medallion Club

Century Golf Partners Management

Westerville, OH • On-site

$18 - $20/hr

Full-time, Part-time

Re-posted 7 days ago

Job description

CENTURY GOLF PARTNERS MANAGEMENT


Position Description

Pool Snack Bar Cook/Inside Line Cook

Employer: The Medallion Club
Location: Westerville, OH
Position Type: Part-Time / Full-Time
Compensation: $18-20/hour

About The Medallion Club

The Medallion Club is a premier private club committed to delivering an exceptional member experience through high standards of service, hospitality, and facility presentation. Our team takes pride in creating a welcoming, community‑oriented environment where members and guests enjoy outstanding amenities, beautifully maintained spaces, and a culture rooted in professionalism, respect, and teamwork.

Position Overview

The Pool Snack Bar Cook / Inside Line Cook plays an essential role in supporting The Medallion Club experience by preparing high‑quality food for both our poolside snack bar and our indoor dining venues. This position ensures consistent food preparation, presentation, and safety in a member‑focused environment. The ideal candidate is reliable, detail‑oriented, and committed to upholding club standards while delivering excellent culinary service to members and guests.

Essential Responsibilities

  • Prepare and cook food for both the pool snack bar and indoor a la carte dining according to club standards, recipes, and presentation guidelines.
  • Maintain working knowledge of broiler, pantry, sauté, and snack bar stations, as well as basic purchasing and receiving procedures.
  • Collaborate with the Sous Chef regarding menu requirements, daily prep needs, and food supply levels.
  • Prepare hot and cold menu items, including daily specials, in a timely and sanitary manner.
  • Portion food accurately and deliver items to servers or service windows as orders are received.
  • Support banquet and event production as needed, assisting with both hot and cold food preparation.
  • Maintain a clean, organized, and safe work environment, including equipment, prep areas, walk‑ins, and dry storage.
  • Operate all kitchen equipment safely and in accordance with sanitation standards.
  • Report shortages, equipment issues, or station concerns to the Sous Chef or supervisor promptly.
  • Assist with receiving, labeling, and storing food products.
  • Break down stations at the end of each shift, ensuring equipment is turned off, areas are cleaned, and storage is secured.
  • Demonstrate a commitment to service, teamwork, and upholding club standards.

Qualifications

  • Prior experience as a cook required.
  • Strong knowledge of food preparation, kitchen operations, and culinary techniques in an upscale or high‑quality environment.
  • ServSafe Certification required.
  • Understanding of proper sanitation and food safety practices.
  • Ability to communicate effectively in English with team members and managers.
  • Team‑oriented mindset with a strong sense of urgency and commitment to exceeding member expectations.
  • Reliable transportation required.

Physical Requirements

  • Ability to lift up to 50 lbs.
  • Ability to stand for extended periods.
  • Ability to work in hot, cold, and fast‑paced kitchen environments.

Typical Working Conditions

  • Primarily indoor kitchen environment with exposure to heat, cold, and standard kitchen equipment.
  • May include outdoor work at the pool snack bar during the summer season.
  • Flexible schedule including evenings, weekends, holidays, and extended hours based on business needs.



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