Lead Line Cook-Honeybelle

Job Description

Job Description

Honeybelle's Restaurant, located poolside at PGA National Resort, is a world where indoor meets outdoor, transporting you to the beach cafes of old South Florida.

Reports to Executive Chef and Sous Chef. To oversee and supervise production of food and daily operation in the chef’s absence in addition to all work for assigned station. Work closely with Chef to prepare and cook creative cuisine. Maintain standards of cooking skills as determined by Chef. Maintain awareness of and practice good hygiene and sanitation measures.

Lead Line Cook for PGA National Resort essential job functions : Include the following. Other duties may be assigned.

• Work with Chef to determine starch for the day and specials for the night.
• Check station and make list of items in place for service.
• Make soups or sauces needed for service.
• Set up station and turn all ovens, stoves, grill, and fryers on.
• Responsible for quality of food presentation.
• Wrap and ice down all fish at the end of each shift.
• After each shift, wrap everything and ensure it is properly stored.
• Clean all counters, refrigerators and the back prep station.
• Arrive to work on time with full, neat, clean and complete uniform, including safety shoes and tools, ready to work immediately.
• Maintain good communication with the Chef and staff.
• Assist Chef in keeping an inventory of produce, fish, meats, dry goods, and liquors on a daily basis.
• Perform tasks assigned by supervisors.
• Must be able to work a flexible schedule including day / night shifts, weekends and holidays

Qualification Requirements : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience : High school diploma or equivalent, with equivalent experience required. Should have a culinary degree from an accredited school and two years of experience or five years of experience in the culinary field. Must have good knowledge of various cuisines with basic food and cooking methods. Must also have good knife skills.

Language Skills : Ability to read all menus and promotions.

Reasoning Ability : Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

Other Skills and Abilities : Must have desire to learn, common sense and a good professional attitude.

Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, bend and use hands to finger, handle or feel objects, tools or controls. The employee is frequently required to talk or hear.

Must have the ability to lift 50 pounds chest high, able to twist left to right, and have good hand-eye contact. Must be able to stand 7 ½ hours at one time, and work 4 hours overtime if necessary. Must be able to walk up and down stairs (at least 2 flights) without difficulty. Must be able to withstand high temperatures behind the line.

Work Environment : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.