Line Cook

Hampton Golf•Fort Myers, FL

14d

About The Position

The Line Cook prepares food as directed by the Chef or General Manager, cooks orders in a timely manner, and sends dishes to servers as ordered. The role follows recipe cards to maintain consistency in preparation, portioning, and garnishing, while providing quality products and maintaining cost controls. Line Cooks work with the culinary team to deliver a strong dining experience for club members and guests.

Requirements

Proven experience as a cook.
Experience using cutting tools, cookware, and bakeware.
Knowledge of cooking procedures and methods such as grilling, baking, and boiling.
Ability to follow sanitation procedures.
Ability to work in a fast-paced, team-oriented environment.
Very good communication skills.
Excellent physical condition and stamina.
High school diploma or equivalent.
Good organizational and verbal skills.
Ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills, visually monitor operation areas, and read and write member communications.
Ability to perform moderate physical work, including lifting up to 40 pounds and frequently lifting up to 30 pounds.
Ability to bend, kneel, crouch, climb, reach, stand, push, lift, and grasp for up to five hours without sitting.
Ability to consistently lift, carry, and load adaptive and other sports equipment that may weigh 50 or more pounds, and sustain aerobic activity for 20 consecutive minutes.
No staff member other than the designated maintenance personnel or subcontractors may climb above 8 feet or perform the specified maintenance work; personnel are prohibited from entering facility attics, walking on building roofs, or using scaffolding.

Nice To Haves

A diploma from a culinary school.

Responsibilities

Follow standardized food and beverage recipes to ensure consistent quality, preparation, cooking, garnishing, and portion control.
Prepare food as ordered and cook orders in a timely manner.
Receive and inspect food and supplies delivered to the kitchen and storerooms, checking condition, invoices, orders, and freshness.
Store new and reusable products at proper temperatures and in appropriate wrapping.
Maintain cleanliness and organization in kitchen areas as instructed by the Chef or General Manager.
Complete opening and closing checklists as outlined by the Chef or General Manager.
Protect the assets of the Club.
Follow Hampton Golf guidelines, policies, standards, and constraints.
Maintain a Food Handlers or Managers Certificate.
Assist with other duties as needed.