Clubhouse Line Cook

The Club at Mediterra•Naples, FL

About The Position

The Club at Mediterra is seeking a professional, hospitable Line Cook committed to high-quality member and guest service and satisfaction. The role offers opportunities to learn from chefs who lead and mentor staff while working with contemporary menus across the Club’s venues. Line Cooks accurately and efficiently prepare, portion, cook, and present hot and cold food items for lunch, dinner, and banquet or catered events. Duties may vary by venue according to business needs and member requirements, and the Executive Chef or Sous Chef may assign additional responsibilities. The position may involve preparing food for à la carte service or banquets and working at grill, sauté, fry, or vegetable stations.

Requirements

High school diploma, GED, or equivalent.
Culinary associate degree, culinary apprenticeship, or at least two years of experience in a high-end culinary operation or country club.
Demonstrated flexibility and ability to adapt quickly while maintaining productivity and effectiveness under pressure.
Valid state-issued driver’s license.
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 member and guest 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; wash, peel, cut, and shred produce; and trim and cut meat, poultry, or fish.
Prepare and cook to-order foods, including items requiring 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.