AM Lead Line Cook

San Jose Country Club; Jacksonville (FL); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in Jacksonville is looking for an experienced AM Lead Line Cook to enhance their culinary team. This role is crucial for ensuring the kitchen operates smoothly during morning hours, delivering high-quality meals to members and guests. As a Lead Line Cook, you'll prepare and cook menu items, maintain kitchen cleanliness, and collaborate with the team to provide exceptional service. If you have a passion for cooking and thrive in a fast-paced environment, this opportunity is perfect for you.

Benefits

401(k)

Health insurance

Paid time off

Qualifications

• Experience in a fast-paced kitchen environment.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Prepare and cook menu items according to established recipes.
• Maintain cleanliness and organization of kitchen stations.
• Collaborate with kitchen staff for seamless service.

Skills

Cooking techniques

Food safety knowledge

Inventory management

Team collaboration

Time management

Education

High school diploma

Culinary degree

Tools

Kitchen equipment

Job description

Benefits:

• 401(k)
• Health insurance
• Paid time off

San Jose Country Club is a private, member-owned club in Jacksonville, Florida, offering an unrivaled member experience with a family-friendly golf club and various amenities.
We are seeking an experienced and dedicated AM Lead Line Cook to join our culinary team. This role is pivotal in ensuring the smooth operation of our kitchen during morning hours, delivering high-quality meals to our members and guests.
Prepare and cook menu items according to established recipes and standards.
Ensure all food items are prepared and presented in a timely manner.
Maintain cleanliness and organization of kitchen stations.
Monitor inventory levels
Collaborate with other kitchen staff and front-of-house team to ensure seamless service
Proficient in various cooking techniques and kitchen equipment.
Ability to work efficiently under pressure.
Knowledge of food safety and sanitation regulations.
Flexibility to work mornings, weekends, and holidays.