Line Cook: Precision Prep, Flavor & Timing

Orchid Island Golf and Beach Club; Vero Beach (FL); On-site; USD 19,286 - 30,307; Full time

Job summary

Orchid Island Golf & Beach Club in Vero Beach, FL is seeking a skilled line cook to prepare items required for the workstation according to recipes from the Executive Chef and Sous Chef, ensuring proper doneness and seasoning as they appear on the menu and daily specials.

You will maintain consistency and order on the cooking line, prep products for the line during service, and assist in other kitchen areas as directed.

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.

Responsibilities

• Prepares meats, seafood, vegetables and other items for line and special function purposes as assigned.
• Prioritizes work to ensure immediate needs are met. Accommodates reasonable special requests by members and their guests.
• Carefully follows club's standard recipes when pre-preparing and preparing all items.
• Provide own professional kitchen knives and shoes.
• Properly assembles all tools and utensils needed to accomplish job duties.
• Assists in preparing employee meals.
• Assists with preparation of other food products in other kitchen areas as directed by Executive Chef or Sous Chef.
• 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 the maintenance, repair and upkeep of equipment.
• Attends kitchen staff meetings.
• Performs other appropriate tasks assigned by Executive Chef and Sous Chef.

Skills

Line cook experience

Food safety

Doneness control

Attention to detail

2 years experience

Education

High School diploma or GED

Job description

Orchid Island Golf & Beach Club in Vero Beach, FL is seeking a skilled line cook to prepare items required for the workstation according to recipes from the Executive Chef and Sous Chef, ensuring proper doneness and seasoning as they appear on the menu and daily specials.

You will maintain consistency and order on the cooking line, prep products for the line during service, and assist in other kitchen areas as directed.