Line Cook & Pantry Chef

Wanderers Club Partners LLC; Wellington (FL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health insurance after 90 days

PTO and sick time starting at 10 days/

Holiday overtime pay

Job summary

The Wanderers Club is hiring Line Cooks and Pantry Chefs who take ownership of their stations, care about consistent execution, and want to grow as part of a professional culinary team. Reporting to the Executive Chef, this hands-on role prepares and executes menu items for club dining and banquet events, with emphasis on preparation, timing, and teamwork during service.

Flexible scheduling, including nights and weekends, and opportunities to advance within a prestigious private club are

Qualifications

• Previous high-volume kitchen experience or equivalent culinary training
• Solid knife skills and experience on one or more line, pantry, or prep stations, with a willingness to cross-train
• Ability to read and follow recipes, prep lists, portion standards, and service tickets
• Florida-approved food-handler certification, or ability to obtain it within 60 days of hire
• Reliable, punctual, coachable, and able to communicate clearly during service
• Able to work a flexible schedule, including nights, weekends, and holidays as business needs require
• Ability to stand for extended periods; lift up to 50 pounds; and bend, reach, and move safely in a hot, fast-paced kitchen

Responsibilities

• Set up a clean, stocked, and service-ready station before each shift
• Prepare and execute dishes with accuracy, consistency, proper timing, and attention to presentation
• Manage station timing and communicate counts, shortages, delays, and quality concerns promptly
• Follow food-safety standards for storage, temperatures, labeling, dating, and FIFO rotation
• Adapt between a la carte service, banquet production, and multiple stations as needed
• Complete daily prep, restocking, cleaning, and closing duties to standard
• Receive coaching, build new skills, and support teammates during peak service
• Report food-safety, equipment, injury, and product-quality concerns promptly

Skills

High-volume kitchen experience

Knife skills

Cross-training

Communication

Job description

Description

The Wanderers Club is hiring Line Cooks and Pantry Chefs who take ownership of their stations, care about consistent execution, and want to grow as part of a professional culinary team.

Position Summary

Reporting to the Executive Chef, this hands‑on role prepares and executes menu items for club dining and banquet events. Success means arriving prepared, communicating clearly, maintaining standards, and helping the full team deliver an exceptional Member experience.

Requirements

• Previous high‑volume kitchen experience or equivalent culinary training


• Solid knife skills and experience on one or more line, pantry, or prep stations, with a willingness to cross‑train


• Ability to read and follow recipes, prep lists, portion standards, and service tickets


• Florida‑approved food‑handler certification, or ability to obtain it within 60 days of hire


• Reliable, punctual, coachable, and able to communicate clearly during service


• Able to work a flexible schedule, including nights, weekends, and holidays as business needs require


• Ability to stand for extended periods; lift up to 50 pounds; and bend, reach, and move safely in a hot, fast‑paced kitchen

Key Responsibilities

• Set up a clean, stocked, and service‑ready station before each shift


• Prepare and execute dishes with accuracy, consistency, proper timing, and attention to presentation


• Manage station timing and communicate counts, shortages, delays, and quality concerns promptly


• Follow food‑safety standards for storage, temperatures, labeling, dating, and FIFO rotation


• Adapt between a la carte service, banquet production, and multiple stations as needed


• Complete daily prep, restocking, cleaning, and closing duties to standard


• Receive coaching, build new skills, and support teammates during peak service


• Report food‑safety, equipment, injury, and product‑quality concerns promptly

Benefits for Eligible Employees

• Health and dental insurance available after 90 days


• Combined PTO and sick time starting at 10 days per year


• Holiday overtime pay