Senior Line Cook & Kitchen Leader

Columbus Hospitality, Llc; Ocala (FL); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401K

Paid Time Off

Dining discounts

Travel discounts

Job summary

World Equestrian Center is seeking a Cook I to supervise station operations and support kitchen leadership. The role requires advanced culinary skills, teamwork, and the ability to train Cook II/III staff while maintaining high quality and safety standards.

Responsibilities include overseeing food preparation, ensuring taste and presentation, managing stock, and collaborating with front-of-house for smooth operations. The position emphasizes teamwork and adherence to health regulations.

Qualifications

• Oversee the preparation and cooking of a wide variety of food items.
• Ensure food quality, taste, and presentation meet standards.
• Train, mentor, and supervise Cook III and II staff and other kitchen team members.
• Maintain cleanliness, organization, and efficiency in the kitchen and food storage areas.
• Enforce adherence to all health and safety regulations and guidelines.
• Manage inventory and stock rotation.

Responsibilities

• Oversee the preparation and cooking of a wide variety of food items.
• Ensure food quality, taste, and presentation consistently meet or exceed standards.
• Train, mentor, and supervise Cook III and II staff and other kitchen team members.
• Maintain cleanliness, organization, and efficiency in the kitchen and food storage areas.
• Enforce adherence to all health and safety regulations and guidelines.
• Manage inventory and stock rotation.
• Collaborate with kitchen and front-of-house staff to ensure smooth operations.
• Participate in kitchen cleaning and dishwashing duties as needed

Skills

Culinary skills

Food safety

Team leadership

Staff training

Job description

World Equestrian Center is seeking a Cook I to supervise station operations and support kitchen leadership. The role requires advanced culinary skills, teamwork, and the ability to train Cook II/III staff while maintaining high quality and safety standards.

Responsibilities include overseeing food preparation, ensuring taste and presentation, managing stock, and collaborating with front-of-house for smooth operations. The position emphasizes teamwork and adherence to health regulations.