Clubhouse Line Cook

The Club at Mediterra Inc.•Naples, FL

About The Position

The Clubhouse Line Cook prepares, portions, cooks, and presents hot and/or cold food items for lunch, dinner, and banquet or catered events. The role involves preparing food according to recipes and product directions, maintaining food quality and safety standards, and working at various stations in à la carte or banquet settings. The Club’s chefs provide opportunities to learn and develop within a professional, member-focused culinary environment.

Requirements

High school diploma, GED, or equivalent.
Culinary associate degree, culinary apprenticeship, or at least two years of experience in a high-end culinary or country club environment.
Flexibility and ability to adapt quickly to changes while maintaining productivity and effectiveness under pressure.
Valid state-issued driver’s license.
Maintain professional conduct and image at all times.
Ability to work well within a team environment.
Ability to work flexible hours, including nights, holidays, and weekends.
Ability to stand for extended periods.
Ability to lift and/or carry 50 pounds.
Professional, hospitable approach and commitment to high levels of member and guest service and member satisfaction.
Willingness to learn.

Responsibilities

Set up the workstation with the items needed for daily service or banquets.
Follow recipes and product directions to prepare, season, cook, taste, carve, and serve soups, meats, vegetables, desserts, and other menu items.
Prepare food in accordance with applicable federal, state, and corporate standards, guidelines, and regulations.
Operate kitchen equipment to measure and mix ingredients and to wash, peel, cut, and shred produce and trim and cut meat, poultry, or fish.
Prepare and cook made-to-order foods that may require short preparation times.
Prepare and cook foods in advance when longer cooking times are needed.
Cook and chill food for general preparation work.
Prepare food and serve customers in à la carte or banquet settings, using a variety of cooking techniques and working at grill, sauté, fry, or vegetable stations.