Line Cook

Sailfish Point Country Club; Florida; On-site; USD 23,000 - 32,000; Full time

Job summary

Sailfish Point Property Owners and Country Club Association, Inc. is seeking a Line Cook to join our Culinary Team at Sailfish Point.

This role prepares meats, seafood, vegetables for line and banquet service and may work in Pantry, Broiler, Saute, Garde Manger, Fry, or Saucier stations. Requires at least two years of line cook experience at a large restaurant or resort, a High School diploma or GED, and Florida Food Handlers’ License (or ability to obtain within 60 days).

Qualifications

• Two years of line cook experience at a large restaurant, resort or club.
• High School diploma or GED.
• Florida Food Handlers’ License or ability to obtain within 60 days of hire.

Responsibilities

• Prepares all meats, seafood, vegetables and other items required for line and banquet service.
• Follows standard recipes and techniques to assure standard quality of product.
• Uses preparation equipment safely, according to manufacturers’ instructions.
• Cleans workstation and equipment properly after use.
• Returns unused food to proper storage areas.
• Returns soiled smallware to dishwashing area.
• Assists with preparation of other food products on line as needed.

Skills

Line cook experience

Education

High School diploma

Florida Food Handlers’ License

Job description

• Location 2201 Southeast Sailfish Point Boulevard,Stuart, FL, 34996,United States
• Base Pay $20.00 / Hour
• Manage Others No

Description

Join our Culinary Team as a Line Cook, where you will play an essential role in delivering exceptional dining experiences for our members and guests.

Position Summary:

This position prepares food for each meal service, as assigned. May be asked to function in Pantry, Broiler, Saute, Garde Manger, Fry, or Saucier position, depending on individual strength. Must be able to cook meat to temperature. Reports to Executive Sous Chef.

Major Responsibilities:

• Prepares all meats, seafood, vegetables and other items required for line and special function purposes. Ala carte and banquet.
• Follows standard recipes and techniques to assure standard quality of product.
• Uses preparation equipment safely, according to manufacturers’ instructions.
• Cleans workstation and equipment properly after use.
• Returns unused food to proper storage areas.
• Returns soiled smallware to dishwashing area.
• Assists with preparation of other food products on line as needed.

Skills & Abilities:

• Must have at least two years line cook experience at a large restaurant, resort or other club.

Education/Training/Certificates/Licenses:

• High School diploma, GED or equivalent needed.
• Must possess Florida Food Handlers’ License or obtain within 60 days of hire.