Clubhouse Line Cook

The Club at Mediterra•Naples, FL

17h•Onsite

About The Position

The Club at Mediterra is seeking a professional, hospitable, and committed Line Cook dedicated to the highest level of member and guest services with a focus on member satisfaction. This role requires a professional willingness to learn and offers the opportunity to work with evolving contemporary menus under experienced chefs. Line Cooks are responsible for the accurate and efficient preparation, portioning, cooking, and presentation of a variety of hot and/or cold food items for various meal periods, including Lunch, Dinner, and Banquet/Catered Events. Responsibilities may differ between venues based on business necessities and member requirements.

Requirements

High School diploma, GED or equivalent.
Culinary Associates degree, culinary apprenticeship or minimum of two years or more in a high-end culinary or country club experience.
Demonstrate flexibility and quickly adapt to changes while maintaining high levels of productivity and effectiveness under pressure.
Valid State issued Driver’s License.
Professional conduct and image must be adhered to at all times.
Able to work well within a team environment.
Able to work flexible hours, including nights, holidays, and weekends.
Must be able to stand for extended periods of time.
Must be able to lift and/or carry 50 pounds.

Responsibilities

Set up workstation with daily needs, including all items needed for service or banquet.
Follow basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other items for consumption within Mediterra venues.
Prepare food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
May prepare and cook to order foods that may require short preparation time.
Prepare and cook foods in advance if long cooking time is needed.
Cook and chill food for general prep work.
May prepare food and serve customers in an à la carte or banquet setting, using a variety of cooking techniques and work at grill, sauté, fry, or vegetable stations.