Line Cook - Pizza Chef

Windstar on Naples Bay•Naples, FL

1d•Onsite

About The Position

Windstar is a member-owned private club located on Naples Bay in Naples, Florida. The Line Cook prepares and cooks menu items at an assigned station efficiently and consistently, following club recipes and quality standards. The position supports a fast-paced kitchen, maintains food quality during busy service, and collaborates with the kitchen team to deliver an excellent member and guest experience. The role specializes in pizza preparation, including dough preparation, stretching, topping, and cooking pizzas with consistency and attention to detail. The Line Cook also maintains an organized workstation and follows food-safety practices. Duties may involve à la carte or banquet service and work at grill, sauté, fry, pizza, or pantry stations.

Requirements

High school diploma or equivalent.
At least one year of experience as a line cook and/or prep cook.
Excellent understanding of cooking methods, ingredients, equipment, and procedures.
Accuracy and speed in completing assigned tasks.
Ability to interact positively and cooperatively with members, coworkers, and management.
Dependable, detail-oriented, and enthusiastic.
Passion for excellence and commitment to high standards.
Knowledge and ability to communicate effectively.
Ability to work in a fast-paced, customer-service-oriented environment, perform under pressure, and complete duties in a timely manner.
Ability to work flexible hours, including nights, holidays, and weekends.
Ability to stand for extended periods.
Ability to pass a drug screen and background check.
Ability to lift and/or carry 20 pounds.

Nice To Haves

Culinary associate degree, culinary apprenticeship, or at least two years of experience in high-end culinary or country club settings is preferred.

Responsibilities

Complete assigned opening and closing duties and daily tasks.
Prepare food and serve members in à la carte or banquet settings, using a variety of cooking techniques and working at assigned stations.
Prepare required items according to standard recipes and established quality standards.
Set up and stock stations and workstations with the supplies and items needed for service or banquets.
Prepare pizzas, including dough preparation, stretching, topping, and cooking.
Serve items according to established portion and presentation standards.
Prepare food in accordance with applicable federal, state, and corporate standards, guidelines, and regulations.
Operate kitchen equipment and measure and mix ingredients; wash, peel, cut, and shred produce; and trim and cut meat, poultry, or fish for culinary use.
Follow safe and sanitary food-handling practices and maintain clean, sanitary workstations and equipment.
Set up, maintain, and break down the cooking line.
Request items needed to produce menu items.
Cover, date, and neatly store reusable leftover products.
Communicate with wait staff.
Maintain a neat, professional appearance and observe personal cleanliness rules.
Follow local and state health and safety standards.
Assist with other duties as instructed by the Sous Chef and Executive Chef, and perform other duties as assigned.