Kitchen - Line Cook

Suntree Country Club Inc•Melbourne, FL

6h•$16 - $21

About The Position

Department: Kitchen Reports To: Executive Chef / Sous Chef Working Hours: Varied, weekends and holidays a must. FLSA Status: Non-Exempt (Hourly) Job Type: Full-Time / Part-Time Pay Range: $16.00 to $21.00 Hourly Rate Benefits: No late nights. Premium wages. Uniform provided. Exceptional benefits - golf, tennis and pickleball privileges. 401k for Full & Part Time Employees per the plan guidelines. Career progression through mentorship with accomplished culinary professionals. Club Kitchens contain the Newest Culinary Working Equipment. Duties/Responsibilities: Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables. Braising and grilling meat and vegetables. Review Banquet Event Orders for daily functions. Preparation for daily & upcoming banquets and events. Adhere to state and local health food safety guidelines. Maintain the highest level of sanitation regulations. Communicate with the Banquet Chef on menu items, equipment and supplies. Assist dishwashers as needed. Ensure workstation and equipment are clean and sanitary. Assist in food preparation and collaborate with Sous Chef and Executive Chef. Help in design, testing, and implementation of food menu. Produce high quality plates for Members in both design and taste. Assist with inventory, ordering and management of supplies. Ensure the food is of the highest quality and kitchen is in good, clean and hygienic condition. Keep work and food prep stations clean and comply with food safety standards. Offer suggestions and creative ideas that can improve the menu. Requirements Required Skills/Abilities: Prior experience as a cook, preferably with a focus on grilling. Desire for continuous learning and professional development. Capacity to stand for long hours. Thorough knowledge of food safety guidelines. Must be able to work with co-workers as a team player. Excellent organizational, time management, and multitasking skills. Level-headed with outstanding interpersonal skills. Commitment to the production of high-quality outputs and excellent customer service. Ability to work shifts over weekends and on holidays, as required. Education and Experience: High school diploma or equivalent. Culinary diploma from a recognized institution or higher. 2 plus years of progressive growth in a similar Club/restaurant. Certification in food safety. Physical Requirements: Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold is present in a kitchen environment. Exposure to various chemical fumes and noise. Must be able to lift up to 30-50 pounds at times. Manual dexterity to cut and chop foods and perform other related tasks. Must frequently immerse hands in water. As Part of The Hiring Process Suntree Country Club Does Complete Background, Driving Record and Drug Screening

Requirements

Prior experience as a cook, preferably with a focus on grilling.
Desire for continuous learning and professional development.
Capacity to stand for long hours.
Thorough knowledge of food safety guidelines.
Must be able to work with co-workers as a team player.
Excellent organizational, time management, and multitasking skills.
Level-headed with outstanding interpersonal skills.
Commitment to the production of high-quality outputs and excellent customer service.
Ability to work shifts over weekends and on holidays, as required.
High school diploma or equivalent.
Culinary diploma from a recognized institution or higher.
2 plus years of progressive growth in a similar Club/restaurant.
Certification in food safety.
Prolonged periods of standing and working in a kitchen.
Exposure to extreme heat, steam, and cold is present in a kitchen environment.
Exposure to various chemical fumes and noise.
Must be able to lift up to 30-50 pounds at times.
Manual dexterity to cut and chop foods and perform other related tasks.
Must frequently immerse hands in water.

Responsibilities

Slicing, cutting, shredding, tenderizing, and skewering meat and vegetables.
Braising and grilling meat and vegetables.
Review Banquet Event Orders for daily functions.
Preparation for daily & upcoming banquets and events.
Adhere to state and local health food safety guidelines.
Maintain the highest level of sanitation regulations.
Communicate with the Banquet Chef on menu items, equipment and supplies.
Assist dishwashers as needed.
Ensure workstation and equipment are clean and sanitary.
Assist in food preparation and collaborate with Sous Chef and Executive Chef.
Help in design, testing, and implementation of food menu.
Produce high quality plates for Members in both design and taste.
Assist with inventory, ordering and management of supplies.
Ensure the food is of the highest quality and kitchen is in good, clean and hygienic condition.
Keep work and food prep stations clean and comply with food safety standards.
Offer suggestions and creative ideas that can improve the menu.