Cook at Burnt Pine Country Club, Sandestin

Sandestin Investments•Miramar Beach, FL

4d•Onsite

About The Position

Burnt Pine Country Club, the exclusive private club within Sandestin Golf & Beach Resort, is seeking a Cook to prepare consistently delicious and well-presented meals for members, guests, and private events. The Cook will work alongside an experienced culinary team in a resort and private-club environment. The position may be full-time or part-time. The Cook prepares menu items to established recipes, specifications, and presentation standards; works assigned stations for regular service and events; completes ingredient preparation and daily prep; and maintains quality, portion control, freshness, and food safety. The role also includes keeping workstations clean and organized, properly storing and rotating products, caring for kitchen equipment, assisting with receiving and storage, minimizing waste, and collaborating with culinary and front-of-house colleagues. The work takes place in a hot, humid, fast-paced kitchen. The position requires extended periods of standing and walking, frequent bending and reaching, and the ability to lift and carry items weighing up to approximately 50 pounds. Schedules may include weekends, holidays, early mornings, evenings, and special events.

Requirements

Ability to follow recipes and production specifications accurately.
Basic knowledge of food preparation, cooking methods, knife skills, and kitchen equipment.
Strong attention to cleanliness, organization, and food safety.
Ability to work effectively as part of a team.
Ability to remain calm and productive in a fast-paced kitchen environment.
Reliable attendance and a strong work ethic.
Willingness to learn and grow within the culinary department.
Ability to work flexible schedules, including weekends, holidays, early mornings, evenings, and special events.
Ability to stand and walk for extended periods.
Ability to frequently bend, stoop, reach, push, pull, and lift.
Ability to lift and carry food products, equipment, and supplies weighing up to approximately 50 pounds.
Ability to work in a hot, humid, and fast-paced kitchen environment.
Ability to safely use knives, cooking equipment, and other commercial kitchen tools.

Nice To Haves

Previous professional kitchen or restaurant experience is preferred.
Culinary school or formal culinary training is a plus.

Responsibilities

Prepare and cook menu items according to established recipes, specifications, and presentation standards.
Work assigned stations during breakfast, lunch, dinner, and/or special events.
Prepare ingredients using techniques such as chopping, portioning, seasoning, and marinating.
Maintain consistent food quality, portion control, flavor, temperature, and presentation.
Assist with daily preparation and ensure ingredients are stocked and ready for service.
Follow direction from the Executive Chef, Sous Chef, and culinary leadership team.
Maintain a clean, organized, and sanitary workstation throughout each shift.
Follow food-safety, sanitation, and personal-hygiene standards.
Store, label, date, and rotate food products using FIFO procedures.
Monitor food quality and freshness and communicate concerns to culinary leadership.
Assist with banquet functions, member events, club activities, and other special culinary needs.
Work efficiently during busy service periods while maintaining quality and attention to detail.
Properly operate and care for kitchen equipment.
Assist with receiving and storing food and supplies as needed.
Minimize food waste and use ingredients responsibly.
Work cooperatively with cooks, servers, dishwashers, and front-of-house team members.
Maintain a positive, professional presence that reflects private country club standards.