Lead Cook

PGA National Resort; Florida; Hybrid; USD 42,000 - 54,000; Full time

Job summary

PGA National Resort in Palm Beach Gardens, FL is seeking a hands-on Lead Cook to oversee food production and assist the Chef in daily kitchen operations. You will help prepare creative dishes, maintain high standards of hygiene, and ensure timely service.

The role requires 1–3 years of culinary experience, a team player attitude, and the ability to follow recipes, portion control, and production charts. Florida Food Handlers certification is required.

Qualifications

• 1–3 years of culinary experience in a kitchen.
• Maintain professional appearance and neat uniform.
• Ability to follow recipes, portion control, and production charts.
• Strong communication with guests and staff.
• Must be willing to fill in and help teammates.

Responsibilities

• Oversee and supervise production of food and daily operation in the chef’s absence.
• Prepare and cook creative cuisine in collaboration with Chef.
• Maintain standards of cooking skills as determined by Chef.
• Ensure quality of food presentation and timely service.
• Set up station and operate ovens, stoves, grill, and fryers.
• Assist in inventory of produce, fish, meats, dry goods, and liquors daily.

Skills

Communication

Team player

Follow recipes

Dexterity

Food safety

Education

Florida Food Handlers certification

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.

Lead Cook

Full Time Palm Beach Gardens, FL, US

POSITION OBJECTIVE

To oversee and supervise production of food and daily operation in the chef’s absence in addition to all work for assigned station. Work closely with Chef to prepare and cook creative cuisine. Maintain standards of cooking skills as determined by Chef. Maintain awareness of and practice good hygiene and sanitation measures.

ESSENTIAL JOB FUNCTIONS

• Work with Chef to determine starch for the day and specials for the night.
• Check station and make list of items in place for service.
• Make soups or sauces needed for service.
• Set up station and turn all ovens, stoves, grill, and fryers on.
• Responsible for quality of food presentation.
• Wrap and ice down all fish at the end of each shift.
• After each shift, wrap everything and ensure it is properly stored.
• Clean all counters, refrigerators and the back prep station.
• Arrive to work on time with full, neat, clean and complete uniform, including safety shoes and tools, ready to work immediately.
• Maintain good communication with the Chef and staff.
• Assist Chef in keeping an inventory of produce, fish, meats, dry goods, and liquors on a daily basis.
• Perform tasks assigned by supervisors.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

REQUIREMENTS

• 1 – 3 years prior culinary experience.
• Self-starting personality with an even disposition.
• Maintain a professional appearance and manner at all times.
• Can communicate well with guests.
• Understands and follows recipes, portion control, production charts, food loss report, handwritten food orders, other written and verbal directions
• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
• Finger/hand dexterity to operate food machinery.
• Must have Florida Food Handlers certifications
• Ability to read all menus and promotions.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place.
• The job will entail constant communication at all times to communicate where you are and to communicate the task at hand.
• The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items.
• You will be required to walk often at a safe pace.
• The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl.
• The employee must regularly lift and/or move up to 50 pounds.
• Must be able to withstand high temperatures behind the line.
• Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.
• May be exposed to smoke

WORK ENVIRONMENT

Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.