Breakfast Experience / Rounds Cooks

Description

Organizational Summary

Founded in 1916, Palma Ceia Golf & Country Club is located in Tampa’s most prestigious residential neighborhood and is the Tampa Bay area’s oldest and most prestigious private club. The club features an 18-hole championship golf course, tennis courts, swimming, a fitness center, and clubhouse for member entertaining, dining and banquets. Our main focus is providing our members and their guests with outstanding facilities and the highest standard of service.

Job Summary

Under the direction of the Executive Chef and kitchen management, cooks are responsible for performing and overseeing a full range of cooking and food preparation tasks, preparing and delivering items consistently, efficiently, and in accordance with defined procedures, methods, and practices, all while maintaining a safe and sanitary work environment. Must have a strong culinary background, excel in a fast-paced team environment, be self-motivated, organized, and able to follow detailed instructions; must be able to tolerate heavy lifting and a significant amount of standing; and must be able to work a flexible schedule including weekends, holidays, and special events. 

Essential Duties

• Prepares and cooks a variety of food items (meats, fruits, vegetables, salads, charcuterie, baked goods and desserts, garnishes, and hors d’oeuvres) for general and/or modified diet menus using hand and power kitchen utensils and equipment.
• Executes menu in accordance with standardized recipes, prescribed specifications, or as determined by specific instructions provided by the Chef; strives to produce the highest quality outcomes while making efficient use of time and product to reduce waste and spoilage.
• Ensures quantity and quality control by adhering strictly to standardized recipes and menus, maintaining adequate inventory, and ensuring proper methods of storing or refrigerating food and food ingredients are utilized.
• Collaborates effectively with kitchen management, kitchen staff, and food and beverage management and staff to ensure adequate preparation for banquet events and club functions.
• Observes food and safety regulations and adheres to food handling standard procedures; inspects food and food products prior to use and consumption for quality and freedom from contamination and spoilage; eliminates unnecessary waste through responsible food production practices; rotates stored food stock to ensure proper and timely usage; utilizes seasonal products according to availability and cost.
• Maintains standards of a hygienic work environment by handling food products and using and maintaining kitchen equipment properly. Participates, and may guide others, in the washing, sanitizing, and cleaning of work areas, cooking utensils, and kitchen equipment to maintain sanitary conditions.
• Assist in other areas of the kitchen operation as needed.
• Attends staff meetings and in-service training.
• Maintains a professional appearance and complies with uniform and dress codes.
• Assists in training other kitchen staff as needed.
• Performs other related duties that may be assigned by a manager. 
• Physical Demands
• Ability to follow detailed directions, think independently and use sound judgment.
• Must be able to reach, bend, stoop and frequently lift up to 50 pounds, work under pressure, and endure standing on your feet for an entire shift (excluding lunch and/or breaks)
• Must be able to work evenings (1:00 pm to 10:00 pm) and weekends (Sundays from 7:00 am to 3:00 pm), holidays, and special events.

Requirements

Minimum Qualifications

• High school diploma or equivalent, two years of directly related professional culinary experience and/or training in a high volume fine dining establishment; or an equivalent combination of education and experience. 
• Professional experience and demonstrated ability on grill, fry, sauté, and/or pantry. Experience and demonstrated ability in the standard methods, materials, practices, tools, and equipment used in large scale food service operations.

Preferred Qualifications

• Four years of directly related professional culinary experience and/or training in a fine dining establishment.