Seasonal Line Cook

Oaks Club Corporation; Osprey (FL); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

Employee Assistance Program

Club Golf privileges

Tennis privileges

pickleball privileges

Job summary

The Oaks Club is seeking an experienced Full-Time Seasonal Line Cook for the October–May period in Florida. Applicants must be legally authorized to work in the United States. The Oaks Club is not offering H-2B visa sponsorship for this position.

Responsibilities include preparing a variety of menu items, following standardized recipes, and coordinating with other kitchen stations to ensure smooth service. Flexibility for days, nights, weekends, and holidays is required.

Qualifications

• Experience as a line cook or in a high-volume kitchen preferred.
• Ability to follow standardized recipes and presentation guidelines.
• Strong organization and time-management skills.

Responsibilities

• Prepare and cook a variety of items per standard recipes.
• Coordinate timing with kitchen stations to ensure smooth service.
• Maintain cleanliness and sanitation of work areas and utensils.
• Set up and break down prep stations according to guidelines.
• Assist with end-of-shift duties and inventory as needed.

Skills

Line Cook

Food prep

Safety & sanitation

Job description

Job Summary

The Oaks club is looking for an experienced Full-Time Seasonal Line Cook (October-May). Applicants must be legally authorized to work in the United States. The Oaks Club is not offering H-2B visa sponsorship for this position.

The Line Cook is responsible for preparing and cooking a variety of food items, including meat, seafood, poultry, vegetables, sauces, and stocks—in accordance with The Oaks Club’s standard recipes and quality expectations. This role requires safe and efficient use of kitchen equipment, strong organization skills, and adherence to daily prep lists to ensure seamless kitchen operations.

Flexibility a must: Days, Nights, Weekends, Holidays

Essential Job Duties & Responsibilities

• Understands and consistently practices The Oaks Club A.I.T.P.E. core values.
• Review daily prep list and take inventory to identify items needed for station set-up.
• Prepares all menu items following the club’s standardized recipes and presentation guidelines.
• Coordinates timing of orders with other kitchen stations to ensure smooth service.
• Requisitions for necessary products to support menu production.
• Communicates anticipated shortages or product concerns to the Sous Chef.
• Maintains assigned work areas, equipment, and utensils in a clean and sanitary condition.
• Sets up, maintains, and breaks down the prep station according to kitchen standards.
• Properly covers, labels, and stores all usable leftover products.
• Makes recommendations for maintenance, repairs, or improvements to the prep and line equipment.
• Complete all end-of-shift duties and follow the kitchen closing checklist.
• Participate in kitchen staff meetings and contribute suggestions for improvements.
• Performs other duties as assigned by the Sous Chef.

Physical Demands & Work Environment

• Must be able to stand for extended periods and frequently walk, climb stairs, bend, stoop, kneel, crouch, stretch, and reach.
• Must be able to lift, push, or pull up to 50 pounds.
• Requires continuous repetitive motions.
• Exposure to hot, humid, and noisy environments is expected.

Compensation & Benefits

• Employee Assistance Program
• Club Golf, Tennis, and pickleball privileges