Lead Cook: From-Scratch Cuisine at Private Club

Bonita Bay Club Inc.; Limetree Park (FL); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401k

Employee amenities

Job summary

Bonita Bay Club is seeking a Lead Cook to ensure consistent, well-prepared and diverse cuisine for our members. You will oversee daily production of soups, stocks, and staff meals, and manage from-scratch soups for multiple venues and events.

You will evaluate finished products, manage inventory, investigate new recipes for culinary excellence, and partner with managers to improve processes, cost control and safety; report to the Executive Sous Chef and help lead a culinary team.

Qualifications

• Minimum of 5 years of culinary experience.
• Must create, evaluate, and execute standardized recipes with 100% accuracy.
• Self-motivated and able to work independently.
• Serve Safe Manager Certification maintained.
• Excellent interpersonal skills and professional demeanor.
• ACF Certification preferred but not required; aspiring for certification.

Responsibilities

• Oversee daily production of soups, stocks, and staff meals.
• Manage from-scratch soups for multiple meal periods, venues, and events.
• Produce and manage stock production; evaluate product quality.
• Inventory rotation and shelf-life management; research new recipes.
• Evaluate processes for efficiency, cost control, and safety standards.
• Collaborate with team managers to plan production and report to the Executive Sous Chef.

Skills

Culinary expertise

Standardized recipes

Self-motivated

Serve Safe Manager Certification

Interpersonal skills

Sense of urgency

ACF Certification preferred

MS Office

English communication

Tools

Microsoft Word

Microsoft Excel

Outlook

Job description

Bonita Bay Club is seeking a Lead Cook to ensure consistent, well-prepared and diverse cuisine for our members. You will oversee daily production of soups, stocks, and staff meals, and manage from-scratch soups for multiple venues and events.

You will evaluate finished products, manage inventory, investigate new recipes for culinary excellence, and partner with managers to improve processes, cost control and safety; report to the Executive Sous Chef and help lead a culinary team.