LINE COOK Part-time & Full-time Seasonal

The Line Cook reports directly to the Executive Chef and follows the direction of the Executive Chef at all times to support the clubs mission statement and goals with food preparation and kitchen management. The Line Cook must be available to work a variety of  shifts and be flexible with the needs of the club and its members.  We have both part and full time seasonal openings.

 Job Tasks/Duties:

Knife handling skills to chop, slice, cut, fabricate, trim and dice required food items in the manner determined as the standard of operations.

Math menu conversions as directed in batch cooking methods and standard food preparation techniques.

Prepare soups, sauces, vegetables, starches, meat, fish and other products as required by the standards set forth by the executive chef.

Lead and manage kitchen staff in a productive, consistent manner in compliance with all state, local and federal requirements.

Interact professionally with all club team members on a consistent basis.

Motivate kitchen staff members in conjunction with the executive chef’s standards of operation.

Foster an environment that recognizes over achievement and rewards positive contributions to the overall well-being and success of the club.

Train staff members in all areas of kitchen production, sanitation and cost controls.

Work all food stations in the kitchen to include but not limited to the following areas: Pantry, Broiler, Sautee Station, Expeditor, Meat Cutter, Sauce Productions, etc...

Primary Duties:

• Daily soup prep
• Prep lists and recipe adherence
• Prepares Employee Meals
• Check in food deliveries and stocks inventory
• Daily line checks and tastings
• Ala carte lunch and dinner prep
• Follows proper closing procedures, ensuring all goods are locked up and secure
• Works with executive chef on Daily Specials
• Daily prep of items, dressings, coleslaw, etc.
• Butchering proteins (fish, meat, etc.)
• Oversee cleanliness and sanitation of kitchen, storage, and coolers
• Work closely with Executive Chef to ensure all food & beverage needs are met
• Oversee daily execution of all assigned kitchens´ food production and service execution. Responsibility for meeting daily deadlines of opening, creating, and posting table-talks for specials and producing sample dishes for pre-shifts in a timely manner.
• Maintaining food cost at budgetary guidelines- understanding of food costing formulas and yield percentages.
• Weekly deep cleaning projects

Job Knowledge, Core Competencies and Expectations

Experienced and proficient in all aspects of food preparation and kitchen management to include but not limited to the following areas:

The ability to lead and manage kitchen staff in a productive and positive manner in the absence of the executive chef.  The ability to manage in compliance with the clubs employee handbook and additional club policies as required by the Executive Chef.

The ability to understand and follow both written and oral directions and requirements provided by the club management.

The ability to understand and comply with all state, local and federal agencies requirements.

The ability to teach, train and supervise staff members in a consistently positive manner that focuses on staff development and daily execution of all responsibilities.

Education and/or Experience

The ideal Willoughby Golf Club candidate will have a minimum of five years of progressive culinary experience working in a high-volume private club, resort or hotel.

Licenses and Special Requirements

The current certification compliance for Food Service Sanitation from the State of Florida.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

Push, pull or lift up to 50 pounds.

Continuous, repetitive motions.

Work in hot, humid, and noisy environment.