Line Cook for Members Club

Salamander Palm Beach Employer LLC•Palm Beach Gardens, FL

8d•Onsite

About The Position

The Line Cook for the Members Club at PGA National Resort is responsible for preparing food of consistent quality following recipe cards and production and portion standards. This role involves managing food preparation, ensuring proper storage and temperature control, and maintaining inventory awareness. The Line Cook will operate and clean various kitchen equipment, adhere to attendance policies, and perform other assigned duties. A key aspect of this role is contributing to cost control and waste reduction efforts.

Requirements

1 – 3 years prior culinary experience.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Can communicate well with guests.
Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
Finger/hand dexterity to operate food machinery.
Must have Florida Food Handlers and Alcohol compliance certifications
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule
High school diploma or equivalent
2-3 years restaurant/hotel kitchen experience.
Strong knowledge of many styles of cooking of soups and sauces, must be very creative.
Ability to read all menus and promotions.
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Regularly required to stand, walk, bend and use hands to handle or feel objects, tools or controls.
Frequently required to talk or hear.
Ability to lift 50 pounds chest high, able to twist left to right, and have good hand-eye contact.
Able to stand 7 ½ hours at one time, and work 4 hours overtime if necessary.
Able to walk up and down stairs (at least 2 flights) without difficulty.
Able to withstand high temperatures behind the line.

Responsibilities

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
Date all food containers and rotate as per PGA National standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per PGA National standards.
Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.