Seasonal Line Cook

Vineyards Country Club•Naples, FL

1d•Onsite

About The Position

The Seasonal Cook is responsible for assisting with food preparation and service while maintaining the quality, consistency, cleanliness, and organization expected of a professional country club kitchen. This position works closely with the Executive Chef, Sous Chef, Chef de Partie, and culinary team to ensure smooth and efficient daily operations. The ideal candidate is dependable, hardworking, willing to learn, and able to work effectively as part of a team in a fast-paced kitchen environment.

Requirements

Previous professional kitchen experience preferred.
Basic knowledge of cooking techniques.
Ability to follow recipes and direction.
Ability to work efficiently in a fast-paced environment.
Strong work ethic and dependable attendance.
Ability to work effectively as part of a team.
Willingness to learn and take direction.
Ability to stand for extended periods.
Ability to lift and carry kitchen supplies and food products.
Ability to work in a hot and fast-paced kitchen environment.
Ability to bend, reach, lift, and move throughout the kitchen.
Ability to safely use commercial kitchen equipment and knives.

Nice To Haves

Previous line cook, prep cook, or kitchen experience.
Country club, hotel, resort, or upscale restaurant experience.
Culinary education or formal culinary training.
Experience working multiple kitchen stations.
Knowledge of food-safety practices.

Responsibilities

Assist with daily food preparation and mise en place.
Prepare ingredients according to recipes and chef direction.
Cook and execute menu items according to established standards.
Assist with preparation of proteins, vegetables, sauces, salads, starches, and other menu components.
Maintain proper portion sizes and food quality.
Assist multiple stations as needed during service.
Follow proper cooking and holding temperatures.
Assist with daily specials and other menu preparations as directed.
Maintain a clean, organized, and properly stocked work area.
Set up and break down assigned stations.
Keep mise en place replenished throughout service.
Assist other cooks and stations when needed.
Properly store and label prepared food and ingredients.
Follow FIFO rotation procedures.
Help maintain an organized walk-in, prep areas, and kitchen.
Follow all food safety and sanitation standards.
Maintain proper food-handling procedures.
Monitor and maintain proper food temperatures.
Clean and sanitize work areas, equipment, and utensils.
Properly handle knives and kitchen equipment.
Minimize food waste through proper preparation and storage.
Maintain a clean and professional appearance.
Communicate respectfully and professionally with chefs and fellow team members.
Follow direction from the Executive Chef, Sous Chef, and Chef de Partie.
Assist other team members during busy service periods.
Maintain a positive attitude and professional work ethic.
Arrive prepared, on time, and ready to work.
Contribute to a positive and respectful kitchen environment.
Understand that the member experience is a priority.