LINE COOK Part-time & Full-time Seasonal
About The Position
Willoughby Golf Club is hiring seasonal Line Cooks for part-time and full-time roles, with AM or PM shifts. The Line Cook reports directly to the Executive Chef and follows the chef’s direction to support the club’s mission and goals through food preparation and kitchen management. The role requires flexibility to work a variety of shifts according to the needs of the club and its members. The Line Cook prepares and cooks food according to the Executive Chef’s standards, works across kitchen stations, and helps lead, train, and supervise kitchen staff. The position supports daily kitchen production and service, food safety and sanitation, inventory, cost controls, and the cleanliness of kitchen and storage areas.
Requirements
- Minimum five years of progressive culinary experience in a high-volume private club, resort, or hotel.
- Experience and proficiency in food preparation and kitchen management.
- Ability to understand and follow written and oral directions and requirements.
- Ability to teach, train, and supervise staff positively, with a focus on staff development and daily execution.
- Current Food Service Sanitation certification compliance from the State of Florida.
- Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach.
- Ability to push, pull, or lift up to 50 pounds.
Responsibilities
- Use knives to chop, slice, cut, fabricate, trim, and dice food items according to operating standards.
- Perform menu conversions and use batch-cooking methods and standard food-preparation techniques.
- Prepare soups, sauces, vegetables, starches, meat, fish, and other products according to the Executive Chef’s standards.
- Lead and manage kitchen staff productively and positively, including in the Executive Chef’s absence.
- Interact professionally with club team members and motivate kitchen staff in accordance with operating standards.
- Train staff in kitchen production, sanitation, and cost controls.
- Work across kitchen stations, including Pantry, Broiler, Sauté, Expeditor, Meat Cutter, and Sauce Production.
- Prepare daily soups, employee meals, dressings, coleslaw, and other items; follow prep lists and recipes.
- Check in food deliveries and stock inventory.
- Conduct daily line checks and tastings.
- Prepare for à la carte lunch and dinner service and work with the Executive Chef on daily specials.
- Follow closing procedures and ensure goods are secured.
- Oversee kitchen, storage, and cooler cleanliness and sanitation, including weekly deep-cleaning projects.
- Coordinate with the Executive Chef to meet food and beverage needs.
- Oversee assigned kitchen food production and service execution, meet daily deadlines, prepare and post table-talks for specials, and produce sample dishes for pre-shifts.
- Maintain food costs within budgetary guidelines and understand food-costing formulas and yield percentages.
- Follow club policies and applicable state, local, and federal requirements.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
