Upscale Line Cooks for Golf and Country Club

Plantation Bay Golf & Country Club•Ormond Beach, FL

10d•$17 - $20•Hybrid

About The Position

Plantation Bay Golf & Country Club is seeking a talented and passionate Line Cook to join our dynamic culinary team. We are looking for an experienced professional who takes pride in preparing high-quality cuisine and thrives in a fast-paced, upscale dining environment. This position reports to the Executive Sous Chef or Executive Chef.

Requirements

High School diploma preferred, or the equivalent combination of education and professional experience.
Minimum of two years’ cooking experience in high volume kitchen.
Current Food Handlers card preferred.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to speak effectively with team members.
Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.
Must demonstrate initiative and accept responsibility for decisions and actions.
Must be self-motivated, proactive, and a team player.
Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
This position requires a flexible schedule to include full availability including evenings, weekends and holidays.
Upscale Family Casual dining restaurant experience.
Quick service experience.

Nice To Haves

Brunch experience a plus.

Responsibilities

Work and master assigned station and accepts responsibility for personal decisions and actions.
Ensure superior standards of service meet the requirements of guests and employees.
Proactive in exceeding guest satisfaction. At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.
Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.
Prepare meat, fish, chicken and other proteins for service. Ability to cook to temperature in a fast-paced environment.
Measure and mix ingredients according to recipe.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
Other duties and responsibilities may be assigned.