Line Cook: Precision Cooking on a Busy Station

Orchid Island Golf and Beach Club; Orchid (FL); Sur place; USD 19 000 - 28 000; Plein temps

Résumé du poste

Orchid Island Golf and Beach Club in Orchid, FL is seeking a line cook to prepare items for the workstation, ensure proper doneness and seasoning, and maintain a consistent, orderly cooking line on the menu and daily specials.

You will follow standard recipes, prioritize tasks, assist with employee meals, and support preparation across kitchen areas under the Executive Chef and Sous Chef. Emphasis on hygiene and equipment upkeep is essential.

Qualifications

• Must be 18 years of age or older.
• High School diploma or GED preferred.
• Must have at least 2 years related experience or training.

Responsabilités

• Prepares meats, seafood, vegetables and other items for line and function purposes as assigned.
• Prioritizes work to ensure immediate needs are met and accommodates reasonable special requests.
• Follows club's standard recipes when pre-preparing and preparing all items.
• Provides own professional kitchen knives and shoes.
• Assembles tools and utensils needed to accomplish job duties.
• Assists in preparing employee meals and other kitchen areas as directed.
• Uses food preparation equipment according to manufacturers' instructions.
• Uses safe and sanitary food handling procedures including those relating to personal hygiene.
• Maintains and cleans workstation and equipment.
• Makes recommendations for equipment maintenance, repair and upkeep.
• Attends kitchen staff meetings.
• Performs other appropriate tasks assigned by Executive Chef and Sous Chef.

Formation

High School diploma or GED

Description du poste

Orchid Island Golf and Beach Club in Orchid, FL is seeking a line cook to prepare items for the workstation, ensure proper doneness and seasoning, and maintain a consistent, orderly cooking line on the menu and daily specials.

You will follow standard recipes, prioritize tasks, assist with employee meals, and support preparation across kitchen areas under the Executive Chef and Sous Chef. Emphasis on hygiene and equipment upkeep is essential.