Line Cook Seasonal Full Time Seasonal October 2026 to May 2027

Orchid Island Golf and Beach Club•Vero Beach, FL

5d•Onsite

About The Position

Prepares items required for the workstation according to recipes or instructions from the Executive Chef and Sous Chef. Also responsible for the cooking and proper "doneness" and seasoning of all items from the kitchen as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to workstation during service.

Requirements

Must be 18 years of age or older.
Must have at least 6 months related experience or training.
Possesses technical skills needed to fulfill required job duties.
Must possess skills to determine freshness, taste, doneness, presentation, timing and product utilization.
Prioritizes work to ensure immediate needs are met.
Accommodates reasonable special requests by members and their guests.
Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.
Knowledge of and ability to perform required role during emergency situations.

Nice To Haves

High School diploma or GED preferred.
Food safety certification (preferred).

Responsibilities

Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned.
Prioritizes work to ensure immediate needs are met.
Accommodates reasonable special requests by members and their guests.
Carefully follows club's standard recipes when pre-preparing and preparing all items.
Provide own professional kitchen knives and shoes.
Properly assembles all tools and utensils needed to accomplish job duties.
Assists in preparing employee meals.
Assists with preparation of other food products in other kitchen areas as directed by Executive Chef or Sous Chef.
Uses food preparation equipment according to manufacturers' instructions.
Uses safe and sanitary food handling procedures including those relating to personal hygiene.
Maintains and cleans workstation and equipment.
Makes recommendations for the maintenance, repair and upkeep of equipment.
Attends kitchen staff meetings.
Performs other appropriate tasks assigned by Executive Chef and Sous Chef.