Lead Line Cook

Hampton Golf•Bradenton, FL

3d•Onsite

About The Position

Tara Golf & Country Club is seeking a dependable and experienced AM Lead Line Cook to oversee morning kitchen operations and lead the culinary team in providing dining for club members and their guests. This hands-on role coordinates food preparation, maintains consistent food quality and safety, and keeps the kitchen organized and ready for service. The position is hourly and nonexempt, with work hours determined by shift assignments. The job description lists both full-time and part-time classifications; the posting identifies this opening as full-time.

Requirements

Previous professional kitchen experience.
Strong knowledge of food preparation, line cooking, and food production.
Knowledge of food safety, sanitation, proper food storage, and product rotation procedures.
Ability to lead and support a kitchen team in a fast-paced environment.
Ability to follow standardized recipes, maintain portion control, and ensure consistent food quality.
Strong organizational, communication, and time-management skills.
Ability to maintain cleanliness, organization, and attention to detail during service.
Ability to stand for extended periods and lift or carry kitchen supplies as required.
Maintain a Food Handlers or Managers Certificate.
Ability to perform moderate physical work, lift up to 40 pounds and frequently lift up to 30 pounds, and consistently lift, carry, and load equipment that may weigh 50 or more pounds.
Ability to bend, kneel, crouch, climb, reach, stand, push, lift, and grasp for up to five hours without sitting, and sustain aerobic activity for 20 consecutive minutes.
Good organizational and verbal skills; ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor operating areas, and read and write member communications.

Nice To Haves

Prior experience as a Lead Line Cook, Senior Line Cook, or Kitchen Supervisor.
Food safety certification such as ServSafe, preferred or required as applicable.
High school diploma or equivalent.
Culinary training.

Responsibilities

Lead daily kitchen operations and coordinate food preparation for timely, consistent service.
Prepare menu items according to standardized recipes, portion standards, and presentation guidelines.
Oversee daily prep lists and ensure ingredients, stations, and equipment are stocked and ready for service.
Monitor food quality, freshness, portion sizes, and presentation before dishes leave the kitchen.
Assist with daily specials, menu changes, banquet preparation, club events, and special functions as directed by the Executive Chef or Sous Chef.
Ensure compliance with applicable food safety regulations and Hampton Golf sanitation standards.
Monitor food temperatures, cooling and reheating procedures, labeling, dating, storage, and FIFO product rotation.
Maintain cleanliness and organization of kitchen areas, equipment, refrigerators, and food storage areas.
Ensure proper handwashing, sanitation, and personal hygiene practices.
Complete assigned opening, closing, and station inspection checklists.
Monitor inventory, assist with receiving deliveries, inspect product quality, and store supplies properly.
Minimize food waste through proper preparation, portion control, and product rotation.
Communicate product shortages, equipment issues, and supply needs to the culinary leadership team.
Communicate with servers, bartenders, and management about special requests, food allergies, and menu availability.
Maintain professionalism and service when preparing meals for members and guests.
Lead by example, support kitchen staff, and help maintain an organized, productive, team-oriented work environment.
Protect club assets and follow the guidelines, policies, standards, and constraints established by Hampton Golf.
Maintain a required Food Handlers or Managers Certificate.
Perform other duties as needed to support the Club's culinary department.