AM Club Dining Cook – From-Scratch Kitchen & Member Service

Bonita Bay Club Inc.; Limetree Park (FL); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Excellent benefits and perks

Access to club amenities

Space-available use of golf/tennis/pf

Job summary

Bonita Bay Club seeks an AM Staff Dining Cook to ensure consistent, well-prepared cuisine for members. You will handle daily production of soups, stocks, and staff meals, and manage from-scratch soups across multiple venues and events.

You will evaluate finished products for quality, rotate inventory, and explore new recipes to enhance the culinary experience while upholding efficiency, cost control, and safety standards.

Qualifications

• Minimum 5 years of culinary experience.
• Ability to create, evaluate, and execute standardized recipes with 100% accuracy.
• Self-motivated and able to work independently.
• Serve Safe Manager Certification must be maintained.
• Excellent interpersonal and professional demeanor.
• Sense of urgency to satisfy members' requests.
• ACF Certification preferred but not required; pursuing certification encouraged.
• Proficient in Word, Excel, and Outlook; English communication required.

Responsibilities

• Produce soups, stocks, and staff meals on a daily basis.
• Manage from-scratch soups for multiple meal periods and events.
• Produce and manage stock production; evaluate product quality.
• Inventory control and rotation; research new recipes.
• Evaluate processes for efficiency, cost control, and safety standards.

Skills

Culinary experience

Recipe development

Self-motivated

Serve Safe Manager

Interpersonal skills

Customer service

ACF certification

Microsoft Office

English proficiency

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

Bonita Bay Club seeks an AM Staff Dining Cook to ensure consistent, well-prepared cuisine for members. You will handle daily production of soups, stocks, and staff meals, and manage from-scratch soups across multiple venues and events.

You will evaluate finished products for quality, rotate inventory, and explore new recipes to enhance the culinary experience while upholding efficiency, cost control, and safety standards.