Line Cook: Golf Club Kitchen & Menu Support

Floridian; Palm City, Northern (FL, KY); Hybrid; USD 45,000 - 65,000; Full time

Benefits offered by this job

401(k)

Health insurance

Job summary

Floridian National Golf Club in Palm City, FL is seeking an experienced cook to join our culinary team. The role supports menu planning with the Executive Chef, maintains recipe standards, and collaborates closely with the front-of-house team to ensure timely, high-quality plating.

Candidates should have a culinary degree or equivalent experience, be able to handle busy service periods, and adhere to safety and cost controls.

Qualifications

• High school diploma or equivalent, with equivalent experience required.
• Culinary degree from an accredited school and/or two years of experience in the culinary field.
• Good knowledge of various cuisines and basic cooking methods.

Responsibilities

• Has the ability to complete an accurate inventory count each month.
• Attends a monthly kitchen staff meeting covering training, progress, safety, and basic financials.
• Assists the Executive Chef in planning all menus with the club’s Food and Beverage Director.
• Follows standards to ensure consistency in food taste and presentation.
• Prepares meats, seafood, vegetables, and other items for the line.
• Carefully follows standard recipes when preparing all items.
• Uses food preparation equipment according to manufacturer’s instructions.
• Ensures staff are familiar with key ingredients, preparation, and taste of all menu items.
• Works closely with front-of-house to ensure expeditious ticket times and high-quality plating.
• Conducts periodic inventories and minimizes waste and theft.
• Adheres to safe work practices and food handling standards.

Skills

Team player

Accuracy & speed

Education

High school diploma or equivalent

Culinary degree or 2 years experience

Job description

Floridian National Golf Club in Palm City, FL is seeking an experienced cook to join our culinary team. The role supports menu planning with the Executive Chef, maintains recipe standards, and collaborates closely with the front-of-house team to ensure timely, high-quality plating.

Candidates should have a culinary degree or equivalent experience, be able to handle busy service periods, and adhere to safety and cost controls.