Part-Time Club Line Cook — Banquets & Prep Expert

Miami Neuroscience Institute Baptist Health South Florida; Naples (FL); On-site; USD 28,000 - 34,000; Part time

Benefits offered by this job

Healthcare benefits

Retirement plan

Paid time off

Job summary

Esplanade Golf and Country Club in Naples, FL is seeking a motivated Part-time Line Cook to join our hospitality team. You will prepare a variety of foods for restaurant and banquet operations, ensuring consistency and quality for guests.

Key duties include following recipes, expediting orders, maintaining sanitation standards, assisting with banquet functions, coordinating with the chef, and participating in training. Benefits include healthcare, retirement plan, PTO, and employee meals.

Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.

Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• Practices excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• Actively participates in training efforts.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Checks and dates all deliveries received and report any variances to chef in charge.
• Verifies that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisition and receive supplies as necessary for quality production.
• Prepares the proper amount of food according to production or forecast sheets and production plans.
• Prepares items in accordance with established recipes for a consistent product.

Education

Associate Culinary Degree

Job description

Esplanade Golf and Country Club in Naples, FL is seeking a motivated Part-time Line Cook to join our hospitality team. You will prepare a variety of foods for restaurant and banquet operations, ensuring consistency and quality for guests.

Key duties include following recipes, expediting orders, maintaining sanitation standards, assisting with banquet functions, coordinating with the chef, and participating in training. Benefits include healthcare, retirement plan, PTO, and employee meals.