Lead Line Cook

Indian River County Board of County Commissioners • Vero Beach, FL

15h • Onsite

About The Position

This position is pending final budget approval for the upcoming fiscal year. The Lead Line Cook is responsible for the overall operation of the culinary department, including restaurant, banquet, catering, and special event food production at Sandridge’s new clubhouse. This position oversees menu development, food quality, kitchen staff management, inventory control, food safety compliance, and cost management while ensuring exceptional dining experiences for guests.

Requirements

• High School Diploma or GED supplemented by a minimum of five (5) years of culinary leadership experience, preferably in restaurant, banquet, country club, golf club, hotel/resort
• Current ServSafe Manager Certification
• Knowledge of safe food handling, HACCP standards, and Florida food safety regulations
• Knowledge of standard commercial kitchen equipment, tools, and techniques
• Knowledge of menu execution for high-volume, short-order, and banquet service commonly found at golf courses and clubhouses
• Knowledge of basic nutrition principles and portion control
• Knowledge of inventory practices, including rotation, waste reduction, and cost awareness
• Knowledge of proper cleaning, sanitation, and workstation organization methods
• Basic understanding of golf course operational flow during peak tee times, tournaments, and events
• Preparing and cooking menu items consistently according to established recipes and quality standards
• Coordinating the line during busy periods and maintaining smooth kitchen operations
• Training and guiding line cooks, prep cooks, or seasonal staff
• Communicating effectively with front-of-house staff, event coordinators, and management
• Managing time efficiently and prioritizing tasks during high-volume service
• Operating, maintaining, and troubleshooting common kitchen equipment
• Maintaining accurate prep lists, inventory updates, and production records
• Ability to work in a fast-paced environment while maintaining accuracy, safety, and quality
• Ability to lead by example and foster a cooperative team environment
• Ability to adapt to last-minute menu changes or event needs (tournaments, banquets, league nights)
• Ability to lift, carry, and move food supplies or equipment as required by the job
• Ability to maintain composure and professionalism when interacting with patrons and staff
• Ability to follow verbal and written instructions, recipes, and safety protocols
• Ability to recognize and correct problems related to food quality, timing, or workflow

Responsibilities

• Plan, prepare, and oversee the production of all food served in restaurant, banquet, catering, and special event operations
• Develop menus, specials, and banquet offerings that align with organizational goals and guest expectations
• Recruit, train, schedule, supervise, and evaluate kitchen staff
• Foster a positive and professional work environment focused on teamwork and accountability
• Monitor food costs, labor costs, and kitchen expenses to meet budget objectives
• Collaborate with the Food & Beverage Manager and Event Team to execute banquet and catering functions
• Manage purchasing and inventory levels to minimize waste and maximize profitability
• Oversee proper food handling, storage, sanitation, and HACCP procedures

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED