Seasonal Line Cook

The Oaks Club•Osprey, FL

1d•Onsite

About The Position

The Oaks Club is looking for an experienced Full-Time Seasonal Line Cook (October-May). The Line Cook is responsible for preparing and cooking a variety of food items, including meat, seafood, poultry, vegetables, sauces, and stocks—in accordance with The Oaks Club’s standard recipes and quality expectations. This role requires safe and efficient use of kitchen equipment, strong organization skills, and adherence to daily prep lists to ensure seamless kitchen operations. Flexibility is a must, with availability required for days, nights, weekends, and holidays.

Requirements

Experienced Full-Time Seasonal Line Cook
Safe and efficient use of kitchen equipment
Strong organization skills
Adherence to daily prep lists
Must be able to stand for extended periods and frequently walk, climb stairs, bend, stoop, kneel, crouch, stretch, and reach.
Must be able to lift, push, or pull up to 50 pounds.
Requires continuous repetitive motions.

Responsibilities

Understands and consistently practices The Oaks Club A.I.T.P.E. core values.
Review daily prep list and take inventory to identify items needed for station set-up.
Prepares all menu items following the club’s standardized recipes and presentation guidelines.
Coordinates timing of orders with other kitchen stations to ensure smooth service.
Requisitions for necessary products to support menu production.
Communicates anticipated shortages or product concerns to the Sous Chef.
Maintains assigned work areas, equipment, and utensils in a clean and sanitary condition.
Sets up, maintains, and breaks down the prep station according to kitchen standards.
Properly covers, labels, and stores all usable leftover products.
Makes recommendations for maintenance, repairs, or improvements to the prep and line equipment.
Complete all end-of-shift duties and follow the kitchen closing checklist.
Participate in kitchen staff meetings and contribute suggestions for improvements.
Performs other duties as assigned by the Sous Chef.