Pool Bar Chef — Seasonal Marina Dining with Perks

DeKalb Health; Florida; On-site; USD 25,000 - 36,000; Part time

Benefits offered by this job

Full Benefits Package Including 401(k)

Orthodontic Coverage

Paid Time Off

Paid Holidays

Fertility Assistance

Paid Uniforms

Boating Discounts

Job summary

Safe Harbor Marinas is seeking a Pool Bar Chef for Latitude 26 Pool Bar in Florida. This part-time role offers seasonal hours with potential full-time shifts during Oct 1–Apr 30 and lighter hours May 1–Sept 30.

Base pay is $22.00 per hour, with full benefits available through SHM and opportunities to learn from experienced marina professionals. Responsibilities include preparing menu items, ensuring quality and timely service, maintaining health standards, and coordinating with the food and

Qualifications

• High school diploma or equivalent preferred.
• Minimum 2 years of kitchen or restaurant experience preferred.
• Ability to stand for long periods and lift up to 50 pounds.
• Health and safety training credentials are preferred.

Responsibilities

• Prepare and deliver high-quality food items according to recipes.
• Maintain consistent quality, presentation, and service.
• Keep the kitchen clean, organized and sanitary per standards.
• Communicate ordering needs to management and team.
• Utilize computer programs (MS Office, POS, Excel, Word) as needed.

Skills

Customer service

Teamwork

Health & safety awareness

Food preparation

Education

High school diploma or equivalent

Tools

MS Office

POS system

Excel

Word

Restaurant inventory system

Job description

Safe Harbor Marinas is seeking a Pool Bar Chef for Latitude 26 Pool Bar in Florida. This part-time role offers seasonal hours with potential full-time shifts during Oct 1–Apr 30 and lighter hours May 1–Sept 30.

Base pay is $22.00 per hour, with full benefits available through SHM and opportunities to learn from experienced marina professionals. Responsibilities include preparing menu items, ensuring quality and timely service, maintaining health standards, and coordinating with the food and