AM Dining Cook: From-Scratch Cuisine & Member Service

Bonita Bay Club Inc.; Limetree Park (FL); Sur place; USD 42 000 - 56 000; Plein temps

Avantages offerts par ce poste

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-term Disability

Long-term Disability

401k

Club amenities access

Résumé du poste

Bonita Bay Club is seeking an AM Staff Dining Cook to help deliver consistent, high-quality meals for members across dining venues and events. You will contribute to daily production of soups, stocks, and staff meals, while managing from-scratch soups and ensuring safety and cost control.

This full-time role requires at least 5 years of culinary experience, ServSafe Manager Certification, and the ability to work a flexible schedule during In Season, Shoulder, and Off Season.

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.
• ServSafe Manager Certification must be maintained.
• Excellent interpersonal skills with a positive, professional demeanor.
• ACF Certification is preferred but not required; aspiring for certification.
• Proficient in Microsoft Word, Excel, and Outlook.
• Must be able to read, write, and communicate effectively in English.

Responsabilités

• Produce soups, stocks, and staff meals daily.
• Manage from-scratch soups for multiple meal periods, dining venues, and events.
• Manage and rotate product inventory, and research new recipes to enhance cuisine.
• Evaluate processes to ensure efficiency, cost control, and safety standards.

Connaissances

Culinary Experience

Self-motivation

English Communication

Microsoft Office

Reading Recipes

Outils

Microsoft Word

Microsoft Excel

Outlook

Description du poste

Bonita Bay Club is seeking an AM Staff Dining Cook to help deliver consistent, high-quality meals for members across dining venues and events. You will contribute to daily production of soups, stocks, and staff meals, while managing from-scratch soups and ensuring safety and cost control.

This full-time role requires at least 5 years of culinary experience, ServSafe Manager Certification, and the ability to work a flexible schedule during In Season, Shoulder, and Off Season.