AM Lead Cook

Bonita Bay Club•Bonita Springs, FL

13d•Onsite

About The Position

As a Lead Cook, you ensure we meet our mission to provide our members with consistent, well-prepared, and diverse cuisine. You will be responsible for the daily production of soups, stocks, and staff meals, as well as the management of from-scratch soups for multiple meal periods, dining venues, and events. You will produce and manage all stock production and evaluate finished products to determine product quality. You will manage and rotate product inventory, as well as research new recipes to enhance the culinary experience of Bonita Bay Club members. You will regularly evaluate processes and procedures to ensure efficiency, cost control, and safety standards are being met. Finally, you will work in conjunction with team managers to develop plans for desired production items and report to the Executive Sous Chef.

Requirements

Minimum of 5 years of culinary experience.
Ability to create, evaluate, and execute standardized recipes and procedures with 100% accuracy.
Self-motivated and able to work independently.
Must maintain Serve Safe Manager Certification.
Excellent interpersonal skills with a positive, professional demeanor.
Possess a sense of urgency and a desire to satisfy members' requests.
Proficient in Microsoft computer programs (Word, Excel, and Outlook).
Able to read, write, and communicate effectively in English.

Nice To Haves

ACF Certification is preferred but not required; should be aspiring for certification.

Responsibilities

Ensure consistent, well-prepared, and diverse cuisine for members.
Responsible for daily production of soups, stocks, and staff meals.
Manage from-scratch soups for multiple meal periods, dining venues, and events.
Produce and manage all stock production.
Evaluate finished products to determine product quality.
Manage and rotate product inventory.
Research new recipes to enhance the culinary experience.
Regularly evaluate processes and procedures to ensure efficiency, cost control, and safety standards.
Work in conjunction with team managers to develop plans for desired production items.
Report to the Executive Sous Chef.

Benefits

Privilege of using club amenities on a space-available basis (golf, tennis, pickleball).
Use of employee fitness room.
Purchase merchandise in club shops.
Medical insurance (for full-time team).
Dental insurance (for full-time team).
Vision insurance (for full-time team).
Life insurance (for full-time team).
Short-term disability insurance (for full-time team).
Long-term disability insurance (for full-time team).
401k (for full-time team).