Lead Line Cook

Hampton Golf•Fleming Island, FL

3d•Onsite

About The Position

Eagle Harbor Golf Club is seeking a dependable, experienced Lead Line Cook to oversee daily kitchen operations and help deliver an exceptional dining experience for members and their guests. This hands-on leadership role coordinates food preparation, maintains food quality and safety standards, and keeps the kitchen organized and ready for service. The role supports daily dining, club events, and special functions while leading by example in a fast-paced, team-oriented kitchen. The Lead Line Cook prepares menu items according to standardized recipes, portion standards, and presentation guidelines; oversees prep and station readiness; monitors food quality and freshness; and maintains food safety, sanitation, and storage practices. The position also supports inventory and receiving, minimizes food waste, communicates with culinary leadership and front-of-house teams, and helps maintain a productive kitchen environment. The role reports to the Executive Chef and has no direct reports. It is hourly, nonexempt, and has full-time and part-time positions available. Work hours are according to shift assignments, and weekend availability is required.

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.
Weekend availability.
Ability to perform moderate physical work, including lifting, carrying, bending, kneeling, crouching, climbing, reaching, standing, pushing, and grasping.
Ability to lift up to 40 pounds and lift up to 30 pounds frequently; the description also notes the ability to consistently lift, carry, and load equipment weighing 50 pounds or more.
Ability to sustain aerobic activity for 20 consecutive minutes and perform physical activities for up to five hours without sitting.

Nice To Haves

Prior experience as a Lead Line Cook, Senior Line Cook, or Kitchen Supervisor.
Food safety certification such as ServSafe, preferred where 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 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.
Follow 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 handwashing, sanitation, and personal hygiene practices are followed.
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 preparation, portion control, and product rotation.
Communicate 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.
Prepare meals professionally for club members and their guests.
Lead by example, support kitchen staff, and help maintain an organized, productive, team-oriented work environment.
Protect Club assets and follow Hampton Golf guidelines, policies, standards, and constraints.
Maintain a required Food Handlers or Managers Certificate.
Perform other duties as needed to support the culinary department.