Seasonal Prep and Line Cooks, Private Club, Sanibel, FL, up to $25/hr.

The Sanctuary Golf Club • Sanibel, FL

4h • $25 • Onsite

About The Position

The Sanctuary Golf Club, a prestigious Member-owned private golf club located in Sanibel, FL is accepting resumes for Full-time Seasonal culinary talent to join our team October 2026 - May 2027. Our newly renovated Clubhouse spaces offer an exciting, updated environment for our Food and Beverage team to work. The transformation includes a brand new bar with 18+ seats and 35 additional casual dining seats, a flexible dining space for private events and social gatherings, improved acoustics, and completely updated furnishing and finishes. With enhanced accessibility and thoughtfully designed spaces throughout, this is an exciting opportunity to join our team as we open the doors to fresh, modern dining experiences at The Sanctuary! Experience a sense of pride being a part of the exceptional dining experiences for our Members and Guests! Prep Cooks and Line Cooks Organized and focused, the Prep Cook and Line Cook help prepare food to Chef’s specifications, while working closely with the culinary team to ensure quality, consistency, and presentation meet the Club’s highest standards.

Requirements

• Minimum of 2 years of experience in kitchen preparation and cooking, preferably in a club setting or upscale restaurant
• Ability to work in a fast-paced environment, performing effectively in high pressure situations
• Flexible full-time schedule for days, nights, weekends and holidays required
• Reliable transportation and dependability required

Nice To Haves

• Successful completion of a two-year course at culinary school preferred or equivalent
• Food Safety Certification preferred

Responsibilities

• Prepares and cooks a variety of food products including meats, seafood, poultry, vegetables, sauces and stocks according to the Club's standard recipes using a variety of equipment and utensils according to the daily prep list
• Takes inventory of items required for station set-up and determines those items that require preparation
• Sets up, maintains and breaks down prep cook station with all appropriate menu mise en place, utensils, cookware, and sanitation solutions
• Coordinates and prioritizes daily production needs through communication with Executive Sous Chef; coordinates and times orders with other Kitchen operations
• Maintains all related mise en place necessary for a la carte and buffet cookery according to menu specifications
• Cooks and expedites a la carte and buffet menu items in a timely fashion
• Properly wraps, dates, and stores all station products to ensure food safety and rotation
• Assists the Chefs with any necessary prep work for banquet or catered functions when instructed
• Works assigned station as needed, and assists with other duties assigned by Chefs

Benefits

• Paid Holidays
• Paid toll(s), if applicable
• Holiday Bonus and other bonus programs
• Employee golf privileges and merchandise discounts
• Health club membership
• Meals and other employee incentives!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree