Line Cook

Hay Creek Hotels; Tamarac (FL); On-site; USD 30,000 - 45,000; Full time

Job summary

A leading company in the hospitality sector is looking for a Line Cook to join the culinary team at Colony West Golf Club. The successful candidate will focus on preparing high-quality dishes, maintaining kitchen cleanliness, and ensuring food safety standards. This role requires 2+ years of experience, culinary training preferred, and a dedication to delivering exceptional dining experiences.

Qualifications

• 2+ years of experience in a high-volume or fine dining kitchen preferred.
• Ability to follow recipes and plating instructions precisely.
• ServSafe or similar food safety certification preferred.

Responsibilities

• Prepare and cook menu items according to high standards.
• Maintain cleanliness and organization of the station.
• Collaborate with the culinary team for events and daily service.

Skills

Cooking methods

Food safety

Teamwork

Education

Culinary degree or formal training

Job description

Colony West Golf Club is excited to announce the exceptional career opportunity of Line Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service, and creating incredible dishes.

Position Summary:
Position Title: Line Cook
Department: Culinary / Food & Beverage
Reports To: Executive Chef / Sous Chef
Location: The View @ Colony West Golf Club

Position Summary:
The Line Cook is a key member of the culinary team, responsible for preparing and executing high-quality dishes in accordance with the standards of a premier golf club. This role requires a passion for cooking, attention to detail, and the ability to work efficiently in a fast-paced, team-oriented environment. The Line Cook will ensure consistency, cleanliness, and excellence in every plate served, contributing to an exceptional dining experience for club members and guests.

Key Responsibilities:
Prepare and cook menu items according to the club’s high standards and recipes.

Maintain cleanliness and organization of the station and overall kitchen.

Ensure proper handling, labeling, and storage of food items.

Uphold food safety and sanitation regulations at all times.

Collaborate with the culinary team to execute events, banquets, and daily service.

Communicate effectively with front-of-house and back-of-house staff.

Monitor stock levels and communicate shortages or needs to supervisors.

Maintain consistency in presentation, portioning, and flavor.

Assist with prep work and contribute to the daily mise en place.

Support executive chef and sous chef with additional duties as assigned.

Qualifications:
2+ years of experience in a high-volume or fine dining kitchen preferred.

Culinary degree or formal training is a plus.

Strong knowledge of various cooking methods, ingredients, and kitchen equipment.

Ability to follow recipes and plating instructions precisely.

ServSafe or similar food safety certification preferred.

Reliable, punctual, and able to work flexible hours including weekends and holidays.

Team player with a positive attitude and a passion for hospitality.

Pay Rate: based on experience

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.