Upscale Line Cooks for Golf and Country Club

General Accounts•Ormond Beach, FL

8d•Onsite

About The Position

Plantation Bay Golf & Country Club is seeking a talented, experienced Line Cook to prepare high-quality cuisine in a fast-paced, upscale dining environment. The position reports to the Executive Sous Chef or Executive Chef. The role requires a flexible schedule, including availability for day and evening shifts, weekends, and holidays. The position typically works in an indoor kitchen and may also work at kitchen stations set up for outdoor events. Final candidates must complete a pre-employment drug screen and background check before hire. Compensation is listed as $17.00–$20.00 per hour; an additional pay range in the posting is $18.00–$20.00, depending on experience.

Requirements

At least two years of cooking experience in a high-volume kitchen.
Ability to read cooking instructions and documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to communicate effectively with team members.
Ability to think through and solve practical problems and make independent decisions using sound judgment.
Initiative and willingness to accept responsibility for decisions and actions.
Self-motivation, proactivity, and ability to work as part of a team.
Ability to manage multiple priorities and details under pressure in a fast-paced environment where continuous improvement is expected.
Highly customer-oriented and responsive, with a strong need for closure.
Strong team-building skills, including the ability to lead, cooperate, and motivate.
Flexible schedule with full availability including evenings, weekends, and holidays.
Ability to perform the physical demands described in the posting, including standing and walking for a work shift and occasionally lifting or moving up to 50 pounds.

Nice To Haves

High school diploma preferred, or equivalent combination of education and professional experience.
Brunch experience.
Current Food Handlers card.

Responsibilities

Work and master an assigned station and take responsibility for personal decisions and actions.
Meet superior service standards for guests and employees, and proactively exceed guest satisfaction.
Investigate, respond to, and resolve guest or employee challenges when needed.
Follow the daily cleaning schedule and checklist to maintain a clean, sanitary environment.
Prepare meat, fish, chicken, and other proteins for service, and cook food to temperature in a fast-paced environment.
Measure and mix ingredients according to recipes.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust cooking equipment controls as needed.
Observe and test food by tasting, smelling, and checking its visual appearance.
Carve meats, portion food onto serving plates, add gravies and sauces, and garnish servings to fill orders.
Perform other duties and responsibilities as assigned.