Line Cook / Garde Manger – Seasonal

Larchmont Yacht Club
Larchmont, New York

Seasonal Position | Hired Between April 1 and October 31
Full-Time or Part-Time
Hourly Rate: Competitive

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

Reports To: Executive Chef and Executive Sous Chef

About Larchmont Yacht Club

Founded in 1880, Larchmont Yacht Club is one of the nation's premier private clubs, located on an 11-acre waterfront campus along Long Island Sound just 16 miles from New York City. The Club is recognized for its exceptional hospitality, active sailing tradition, vibrant social calendar, and outstanding dining program.

The culinary team plays a central role in the member experience, preparing exceptional cuisine across multiple dining venues, waterfront restaurants, private celebrations, regattas, weddings, and seasonal events. From intimate member dinners to large-scale catered functions, our kitchen is committed to quality ingredients, thoughtful presentation, and exceptional service.

Many of our seasonal culinary professionals are experienced restaurant cooks, banquet chefs, culinary school graduates, and hospitality professionals who enjoy working in a fast-paced, team-oriented environment while expanding their skills in an upscale private club setting.

Position Summary

Larchmont Yacht Club is seeking a skilled and motivated Seasonal Line Cook / Garde Manger to join our culinary team for the spring and summer season. This position prepares both hot and cold menu items while supporting multiple dining outlets, banquet operations, and special events throughout one of the busiest seasons of the year.

Working alongside an experienced culinary leadership team, you will help execute a diverse menu featuring member dining, waterfront service, weddings, regattas, and private events. Success in this role requires strong technical skills, attention to detail, organization, and the ability to perform consistently in a high-volume kitchen.

This position is ideal for experienced cooks, banquet professionals, culinary school graduates, and hospitality professionals looking to further develop their skills in a respected private club environment.

Key Responsibilities

Line Cook Responsibilities

• Prepare and cook meats, seafood, poultry, vegetables, sauces, and other hot menu items using standardized recipes and culinary techniques.
• Execute à la carte, banquet, and special event service with consistency, accuracy, and attention to detail.
• Maintain complete mise en place throughout each shift.
• Support outdoor dining venues, private events, weddings, regattas, and seasonal Club functions.
• Ensure all food is prepared and presented according to Club quality standards.

Garde Manger Responsibilities

• Prepare and plate salads, cold appetizers, composed plates, dressings, charcuterie displays, sandwiches, and specialty cold items.
• Maintain exceptional presentation, consistency, and portion control.
• Execute high-volume cold food production for member dining and catered events.
• Properly rotate, label, date, and store all food products according to food safety standards.

Kitchen Operations

• Maintain a clean, organized, and sanitary workstation throughout each shift.
• Follow all state and local food safety regulations and Club sanitation standards.
• Communicate inventory needs and product shortages to the Executive Chef or Sous Chef.
• Assist with kitchen setup, breakdown, and daily closing responsibilities.
• Participate in team meetings and contribute ideas that improve kitchen operations and workflow.
• Operate kitchen equipment safely and report maintenance concerns promptly.
• Assist other kitchen stations whenever business demands require.