LINE COOK

Windstar on Naples Bay•Naples, FL

26d

About The Position

A member owned Club, Windstar on Naples Bay provides its members with first class service and amenities. We are looking for the best hospitality individuals in the area to join our team. If you have exceptional motivation, customer service skills, and a genuine desire to meet and exceed the needs of our members, we invite you to apply. We offer competitive wages and benefits and a great team environment!

Requirements

High School diploma or equivalent
A minimum one-year cooking experience as a line cook and or prep cook.
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in executing assigned tasks.
Ability to interact with members, coworkers, and management in positive, supportive, cooperative ways.
Dependable, detail-oriented and enthusiastic.
A passion for excellence and commitment to high standards.
Knowledge and ability to effectively communicate.
Ability to work in a fast-paced, customer service-oriented environment, perform duties under pressure, and in a timely manner.
Able to work flexible hours, including nights, holidays, and weekends
Must be able to stand for extended periods of time.
Must be able to pass drug screen and background check.
Must be able to lift and or carry 20 pounds

Nice To Haves

Culinary Associates degree, culinary apprenticeship or minimum of two years or more in a high-end culinary or country club experience preferred.

Responsibilities

Accountable for assigned opening and closing job duties as well as completion of daily tasks
May prepare food and serve members in an à la carte or banquet setting, using a variety of cooking techniques and work at grill, sauté, fry, pizza, or pantry stations.
Prepares all required items according to standard recipes.
Set up and stocking stations with all necessary supplies.
Set up workstation with daily needs, including all items needed for service or banquet.
Serves items with established portions and presentation standards.
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.
Consistently uses safe and sanitary food handling practices.
Ensures that workstations and equipment are clean and sanitary.
Sets up, maintains and breaks down cooking line.
Requisitions items needed to produce menu items.
Covers, dates and neatly stores all leftover products that are reusable
Maintains communication with wait staff.
Maintains neat professional appearance and observes personal cleanliness rules at all times.
Adheres to local and state health and safety standards.
Assists with other duties as instructed by the Sous Chef and Executive Chef.
All other duties as assigned.