Lead Line Cook

Hampton Golf - Tara Golf Club (Hampton Golf Inc.)•Bradenton, FL

4d•Onsite

About The Position

Tara Golf & Country Club in Bradenton, Florida, is seeking a dependable, experienced AM Lead Line Cook to oversee morning kitchen operations and help deliver an exceptional dining experience for members and their guests. This hands-on leadership role coordinates daily food preparation, maintains consistent food quality and safety standards, and keeps the kitchen organized and ready for service. The role leads by example and supports a productive, team-oriented kitchen environment. The Lead Line Cook oversees daily operations and food preparation for member dining and club events, follows established culinary standards, and supports timely service. The position reports to the Executive Chef and is classified as hourly, full-time or part-time, nonexempt. Working hours are according to shift assignments. The posting describes the role as full-time and offers pay up to $24 per hour.

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 required Food Handlers or Managers Certificate.
Ability to perform the described physical tasks, including lifting, carrying, bending, kneeling, crouching, climbing, reaching, standing, pushing, and grasping.

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 preferred; culinary training is an advantage.

Responsibilities

Lead daily kitchen operations and coordinate food preparation to ensure 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 opening, closing, and station inspection checklists as assigned.
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 culinary leadership.
Communicate with servers, bartenders, and management about special requests, food allergies, and menu availability.
Maintain professionalism and service when preparing meals for club members and guests.
Lead by example, support kitchen staff, and help maintain an organized, productive, team-oriented work environment.
Protect Club assets and operate within Hampton Golf guidelines, policies, standards, and constraints.
Maintain the required Food Handlers or Managers Certificate.
Perform other duties as needed to support the daily operation of the Club's culinary department.