Breakfast Lead Line Cook

The Tree Farm; Batesburg-Leesville, Northern (SC, KY); On-site; USD 29,000 - 36,000; Full time

Benefits offered by this job

401K Safe Harbor match plan

Paid Time Off

Paid Holidays

Paid Life Insurance

Free meal while working

Closure pay during July & August

Job summary

The Tree Farm is seeking a Breakfast Lead Line Cook to deliver high-quality, safe food in a fast-paced kitchen for breakfast, brunch, or lunch service.

Ideal candidates will have a strong cooking background, training across multiple stations, and the ability to lead in the absence of senior chefs. This role supports a 5-star lodging and F&B operation with a collaborative team and opportunities for growth.

Qualifications

• High school diploma or equivalent required.
• Strong knowledge of cooking techniques and presentation.
• Knife skills and precise slicing ability.
• Ability to work with minimal supervision.
• Flexibility to work early mornings, weekends, and holidays.
• Training across sauté, grill, pantry and pastry.

Responsibilities

• Food preparation and cooking breakfast items to order.
• Maintain cleanliness and organization in the kitchen.
• Monitor product quality and stock stations.
• Ensure timely ticket execution during peak breakfast service.
• Follow standard recipes and adjust with informed judgment.
• Adhere to food safety and sanitation standards.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Manual Labor Batesburg-Leesville, SC, US

30+ days ago Requisition ID: 1049

Salary Range: $21.00 To $26.00 Hourly

About Us:

The Tree Farm is a destination club with 5-Star lodging and Food and Beverage Operations. We will operate from September – June, and the golf course will be closed for maintenance throughout the July & August months. We will be closed on Thanksgiving, Christmas and New Year with paid time off for our team members.

The Tree Farm embodies a distinct company culture centered on core values such as appreciation, collaboration, integrity, and personal growth. We cultivate a familial atmosphere where all team member's contributions are acknowledged and celebrated, fostering a sense of belonging and purpose within the organization.

Our commitment to appreciation ensures that hard work does not go unnoticed. Team members can expect recognition for their efforts, reinforcing a culture of gratitude. We prioritize open communication, encouraging a supportive environment in which team members feel comfortable expressing their ideas and personalities.

The Tree Farm’s dedication to integrity is reflected in our service approach, with a focus on developing genuine relationships with our national members and guests. Staff are encouraged to greet visitors by name, creating a warm and welcoming experience that enhances guest satisfaction.

Casual staff uniforms promote a relaxed and approachable ambiance, aligning with our belief that authenticity enriches interactions. The provision of homemade meals, alongside competitive benefits such as affordable healthcare and a 401K plan, underscores our commitment to the well‑being of our team members. Furthermore,we emphasize continuous growth and development, providing opportunities for team members to advance their skills and career paths. The Tree Farm aspires to exceed member expectations while developing a dedicated and empowered team that thrives in an environment of mutual respect and support.

Benefits Available to Full-time Team Members

• Salary is open and commensurate with qualifications and experience
• 401K Safe Harbor match plan
• Paid Time Off
• 10 Paid Holidays
• Paid Life Insurance
• Free meal while working
• Team members are compensated during the closure times in July & August

Job Summary:

The Breakfast Lead Line Cook at The Tree Farm is a skilled culinary professional tasked with delivering high quality, safe food in a fast‑paced kitchen. This role is essential for supporting various kitchen operations and ensuring an exceptional breakfast, brunch, or lunch experience for members and guests. They are a professional and enthusiastic team player who constantly strives to elevate The Tree Farm's culinary experience and performance. Daily menus consist of 2 to 3 menu items per meal period

Primary Responsibilities

• Responsibilities include food preparation, cooking breakfast items to order, maintaining cleanliness and organization within the kitchen, monitoring product quality, stocking stations, and ensuring timely ticket execution during peak breakfast service periods
• Follow standard recipes, but make independent decisions in line with current experience
• Plates food according to standard plating menu with garnishments and food quantities
• Knows cooking times and temperatures for all items to ensure proper cooking methods and temperatures while ensuring the highest quality
• Address any issues that arise during food preparation or service, adapting as needed to maintain quality and efficiency.
• Help monitor food costs and suggest improvements to maintain budgetary objectives.
• Take charge in the absence of the Executive chef or Sous chef, ensuring smooth kitchen operations and staff coordination.
• Execute precise slicing techniques for various types of meat, fish seafood, etc. ensuring consistent thickness and angle to enhance flavor and texture.
• Ensure that all dishes meet The Tree Farm's standards for appearance and presentation before they leave the kitchen.
• Work across various kitchen stations and assist with other duties as needed. (Roundsman responsibilities)
• Understanding and knowledge to properly use and maintain all equipment in station.
• Adhere to food safety and sanitation standards at all times.
• Qualified candidates should have a high school diploma or equivalent and experience in food preparation.
• Strong knowledge of various cooking techniques, recipe execution, and presentation standards.
• Flexibility to work early mornings, weekends, and holidays as required based on event schedules
• In‑depth knowledge of restaurant best practices and cooking methods.
• Training in all areas (saute, grill, pantry and pastry) to provide a foundation for success.
• Proven self‑starter with demonstrated ability to make decisions
• Highly organized with excellent time management abilities
• Ability to work with little or no supervision
• Precise knife cutting skills and working knowledge of cooking techniques
• Flexible work schedule (e.g..., evenings, weekends, and holidays) and regular attendance.
• Valid driver's license and a good driving record.

Preferred Skills:

• Knowledge of cost‑effective cooking techniques and waste minimization to help manage kitchen budgets.
• Previous experience in a supervisory or leadership position in the food service industry
• Preferred Certificate and/or degree in Culinary Arts or related field.

Physical Requirements:

You must be able to stand, walk, and work on your feet for extended periods. Shifts often last 8 to 10 hours, requiring strong back and leg endurance. Cooks regularly carry, push, and pull weights of up to 35 to 50 pounds. Proper lifting techniques are critical to prevent back injuries

Environmental Conditions:

While performing the duties of this job, the team member is exposed to an environment with temperature variations subject to high temperatures due to cooking equipment, as well as cooler temperatures in storage areas like refrigerators and freezers. The role is set in a kitchen environment, which can be noisy and bustling with activity during meal service. Strict hygiene and safety standards must be adhered to, including regular handwashing and maintaining cleanliness in the workspace. You need excellent hand‑eye coordination, solid visual acuity to read tickets, good hearing to communicate over kitchen noise, and strong reflexes to handle knives and hot surfaces safely.