Upscale Line Cook Plantation Bay Golf and Country Club

General Accounts•Ormond Beach, FL

4d•Hybrid

About The Position

The Line Cook of the Food & Beverage Team is responsible for food preparation, cooking, and serving. This position reports to the Executive Sous Chef or Executive Chef. The role requires a high level of customer orientation, the ability to work under pressure, and strong team-building skills. The ideal candidate will be self-motivated, proactive, and a team player with excellent attention to detail, comfortable in a fast-paced environment that values continuous improvement.

Requirements

Minimum of two years’ cooking experience in high volume kitchen.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to speak effectively with team members.
Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.
Must demonstrate initiative and accept responsibility for decisions and actions.
Must be self-motivated, proactive, and a team player.
Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
This position requires a flexible schedule to include full availability including evenings, weekends and holidays.
A pre-employment drug screen and background check are required for all final candidates. Successful completion of both screenings is required prior to hire.

Nice To Haves

High School diploma preferred, or the equivalent combination of education and professional experience.
Brunch experience a plus
Current Food Handlers card preferred.

Responsibilities

Work and master assigned station and accepts responsibility for personal decisions and actions.
Ensure superior standards of service meet the requirements of guests and employees.
Proactive in exceeding guest satisfaction. At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.
Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
Prepare meat, fish, chicken and other proteins for service. Ability to cook to temperature in a fast-paced environment.
Measure and mix ingredients according to recipe.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
Other duties and responsibilities may be assigned.