Line Cook - Employee Dining

PGA National Resort & Spa; Florida; On-site; USD 32,000 - 42,000; Full time

Job summary

PGA National Resort & Spa in Palm Beach Gardens, FL is seeking a Line Cook for Employee Dining to prepare and cook a variety of dishes for employees, following standardized recipes and presentation guidelines. The role requires strong organization and the ability to perform under event timelines with strict food safety standards.

Full-time position with the potential for evenings, weekends, and holidays. Experience in banquet or large-scale kitchens and ServSafe certification are preferred, with

Qualifications

• High school diploma or equivalent.
• At least 1 year of experience working as a line cook or in a similar culinary role.
• Knowledge of basic cooking techniques and food safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Coordinate with sous chefs and managers to ensure smooth kitchen operations during events.
• Maintain cleanliness and organization of the workstation, adhering to food safety and sanitation standards.
• Assist in receiving and storing food deliveries, ensuring proper rotation and inventory management.
• Adapt to changing event requirements, including accommodating special dietary needs and last‑minute menu adjustments.
• Monitor cooking times and temperatures to ensure food quality and safety.
• Support the culinary team in setup and breakdown of kitchen stations.

Skills

Food safety knowledge

Time management

Teamwork

Adaptability

Education

High school diploma or equivalent

Job description

Line Cook - Employee Dining

Full Time Palm Beach Gardens, FL, US

3 days ago Requisition ID: 1596

Summary:

The Line Cook plays a critical role in delivering exceptional culinary experiences for our employees. This position is responsible for preparing and cooking a variety of dishes in a fast-paced environment while maintaining high standards of quality, presentation, and food safety. This role requires strong organizational skills and the ability to work efficiently under pressure to meet event timelines. Ultimately, the Line Cook contributes to the overall success of employee dining.

Minimum Qualifications:

• High school diploma or equivalent.
• At least 1 year of experience working as a line cook or in a similar culinary role.
• Knowledge of basic cooking techniques and food safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Preferred Qualifications:

• Culinary school certification or formal culinary training.
• Experience working in banquet or large-scale event kitchens.
• ServSafe or equivalent food safety certification.
• Strong knife skills and familiarity with a variety of cooking equipment.
• Experience working in a team-oriented, fast-paced environment.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Coordinate with sous chefs and managers to ensure smooth kitchen operations during events.
• Maintain cleanliness and organization of the workstation, adhering to food safety and sanitation standards.
• Assist in receiving and storing food deliveries, ensuring proper rotation and inventory management.
• Adapt to changing event requirements, including accommodating special dietary needs and last‑minute menu adjustments.
• Monitor cooking times and temperatures to ensure food quality and safety.
• Support the culinary team in setup and breakdown of kitchen stations.

Skills:

The required skills such as basic cooking techniques and food safety knowledge are essential for preparing high-quality dishes consistently and safely during banquet events. Strong organizational and time management skills help the Line Cook prioritize tasks and meet tight deadlines in a fast-paced kitchen environment. Communication skills are important for coordinating with team members and adapting to last‑minute changes or special requests. Preferred skills like advanced knife techniques and formal culinary training enhance the cook's ability to execute complex dishes with precision and creativity. Additionally, teamwork and adaptability are crucial for maintaining smooth kitchen operations and delivering an exceptional dining experience to guests.