Line Cook Sauté

Troon • Naples, FL

1d • $21 - $26 • Onsite

About The Position

Esplanade Golf and Country Club in Naples, FL is excited to announce the exceptional career opportunity of full-time Sauté Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Key Responsibilities of the Line Cook Sauté : Reports to Executive Chef Organizes, prepares, fills up his/her station, or banquet assignment, according to verbal and written checklists Cooks assigned dishes according to the standards explained verbally or in the Recipe Book Participates in Specials creation and Menu Development Maintains the overall cleanliness of his/her workstation Performs preparation duties as assigned by the Chef, even if outside the scope of his/her assigned station Aides with receiving and storing food and non-food items Aides with maintaining storage areas clean and organized Inquires about additional duties as workload diminishes : Pay Rate: $21-$26 per hour BOE Job Requirements: Must be able to follow the Troon Employee guidelines explained in the Employee Handbook. Must be able to lift 50#, Good Physical Health, Able to stand, walk and perform his/her duties for extended periods of time, up to four consecutive hours Must be able to cross reference opening and closing check lists and execute every listed task Must always wear proper uniform-attire, including hair restrictions, and follow Health Department guidelines Must provide, or be able to acquire, proper food safety certification Must be available on the days/times indicated by the weekly schedule, reasonable requests will be accommodated on the Schedule, by the Chef, in accordance with Company and Department needs. Must perform his/her duties in a timely manner, as explained and monitored by the Chef Must use proper cleaning and sanitation techniques and products, monitor the correct functioning of the equipment at his/her disposal

Requirements

• Must be able to follow the Troon Employee guidelines explained in the Employee Handbook.
• Must be able to lift 50#
• Good Physical Health
• Able to stand, walk and perform his/her duties for extended periods of time, up to four consecutive hours
• Must be able to cross reference opening and closing check lists and execute every listed task
• Must always wear proper uniform-attire, including hair restrictions, and follow Health Department guidelines
• Must provide, or be able to acquire, proper food safety certification
• Must be available on the days/times indicated by the weekly schedule, reasonable requests will be accommodated on the Schedule, by the Chef, in accordance with Company and Department needs.
• Must perform his/her duties in a timely manner, as explained and monitored by the Chef
• Must use proper cleaning and sanitation techniques and products, monitor the correct functioning of the equipment at his/her disposal
• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Nice To Haves

• Serv Safe Certified preferred.

Responsibilities

• Reports to Executive Chef
• Organizes, prepares, fills up his/her station, or banquet assignment, according to verbal and written checklists
• Cooks assigned dishes according to the standards explained verbally or in the Recipe Book
• Participates in Specials creation and Menu Development
• Maintains the overall cleanliness of his/her workstation
• Performs preparation duties as assigned by the Chef, even if outside the scope of his/her assigned station
• Aides with receiving and storing food and non-food items
• Aides with maintaining storage areas clean and organized
• Inquires about additional duties as workload diminishes

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree