LINE COOK Part-time & Full-time Seasonal

Willoughby Golf Club Inc•Stuart, FL

8d•$18 - $25•Onsite

About The Position

Willoughby Golf Club is hiring Line Cooks for both part-time and full-time seasonal openings, with AM or PM shifts available. The Line Cook reports directly to the Executive Chef and supports the club's mission statement and goals through food preparation and kitchen management. Flexibility with shifts and availability to meet the club's needs are essential.

Requirements

Minimum of five years of progressive culinary experience working in a high-volume private club, resort, or hotel.
Experienced and proficient in all aspects of food preparation and kitchen management.
Ability to lead and manage kitchen staff productively and positively in the absence of the executive chef.
Ability to manage in compliance with the club's employee handbook and additional club policies.
Ability to understand and follow both written and oral directions and requirements.
Ability to understand and comply with all state, local, and federal agencies requirements.
Ability to teach, train, and supervise staff members consistently and positively, focusing on staff development and daily execution of responsibilities.
Current certification compliance for Food Service Sanitation from the State of Florida.

Responsibilities

Chop, slice, cut, fabricate, trim, and dice food items according to operational standards.
Perform math menu conversions for batch cooking and standard food preparation techniques.
Prepare soups, sauces, vegetables, starches, meats, fish, and other products as required by the executive chef's standards.
Lead and manage kitchen staff productively and consistently, adhering to all state, local, and federal requirements.
Interact professionally with all club team members.
Motivate kitchen staff members in line with the executive chef's standards of operation.
Foster an environment that recognizes overachievement and rewards positive contributions.
Train staff members in kitchen production, sanitation, and cost controls.
Work all food stations, including Pantry, Broiler, Sautee Station, Expeditor, Meat Cutter, and Sauce Productions.
Perform daily soup prep.
Adhere to prep lists and recipes.
Prepare Employee Meals.
Check in food deliveries and stock inventory.
Conduct daily line checks and tastings.
Perform ala carte lunch and dinner prep.
Follow proper closing procedures, ensuring all goods are secured.
Collaborate with the executive chef on Daily Specials.
Perform daily prep of items, dressings, coleslaw, etc.
Butcher proteins (fish, meat, etc.).
Oversee cleanliness and sanitation of the kitchen, storage, and coolers.
Work closely with the Executive Chef to ensure all food & beverage needs are met.
Oversee daily execution of all assigned kitchens' food production and service execution, including meeting daily deadlines for opening, creating, and posting table-talks for specials and producing sample dishes for pre-shifts.
Maintain food cost within budgetary guidelines, understanding food costing formulas and yield percentages.
Perform weekly deep cleaning projects.