Clubhouse Line Cook

Club Mediterra•Naples, FL

44d

About The Position

The Club at Mediterra is a premier, member-owned, residential club located in southwest Florida. The 1,700-acre community and Club have earned a reputation and has been acknowledged as one of the finest in the country. The active membership enjoys Club amenities that includes two championship, Tom Fazio-designed golf courses, a learning center, a beach club, spa and fitness center, and bocce, tennis, and pickleball courts. Beyond its acclaim for world-class golf, the Club has been nationally and globally recognized as a Top 50 Platinum Club of America, a Distinguished Emerald Club, and was the first golf club to be named an Audubon International Silver Signature Sanctuary. Candidate must be professional, hospitable and committed to the highest level of member and guest services with a focus on member satisfaction. Maintaining a professional willingness to learn is essential. Mediterra's two Platinum properties boast continually evolving contemporary menus and Chefs ready to lead, teach, and mentor you through your day, and career. Line Cooks are responsible for the accurate and efficient preparation, portioning, cooking, and presentation of a variety of hot and/or cold food items for various meal periods including, Lunch, Dinner, and Banquet/Catered Events. The general responsibilities of the position include those listed below; however, the Executive Chef or Sous Chef may identify other responsibilities of the position. These responsibilities may differ between venues, depending on business necessities and members' requirements.

Requirements

High School diploma, GED or equivalent.
Culinary Associates degree, culinary apprenticeship or minimum of two years or more in a high-end culinary or country club experience.
Demonstrate flexibility and quickly adapt to changes while maintaining high levels of productivity and effectiveness under pressure
Valid State issued Driver's License.
Professional conduct and image must be adhered to at all times.
Able to work well within a team environment.
Able to work flexible hours, including nights, holidays, and weekends.
Must be able to stand for extended periods of time.
Must be able to lift and/or carry 50 pounds.

Responsibilities

Set up workstation with daily needs, including all items needed for service or banquet.
Follow basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other items for consumption within Mediterra venues.
Prepare food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
May prepare and cook to order foods that may require short preparation time.
Prepare and cook foods in advance if long cooking time is needed.
Cook and chill food for general prep work.
May prepare food and serve customers in an à la carte or banquet setting, using a variety of cooking techniques and work at grill, sauté, fry, or vegetable stations.