Steakhouse Grill Cook

KemperSports, Inc.; Florida; On-site; USD 21,000 - 30,000; Full time

Job summary

KemperSports, Inc. is seeking a Cook III at Streamsong Golf Resort to perform advanced culinary duties across a designated specialty. You will train staff, maintain mise en place, and ensure strict sanitation and safety standards in a high-volume golf resort kitchen.

The role requires mastery of a culinary specialty, ability to teach others, and collaboration with culinary leadership to support menu development and service during on-site operations.

Qualifications

• Education: High school diploma or GED equivalence preferred; culinary education/certification/apprenticeship or equivalent training preferred where applicable.
• Experience: Cook III with advanced proficiency demonstrated through prior experience, evaluation, or certification.
• Skills & Abilities: Advanced culinary skills, teaching ability, quality control, and mastery within the designated specialty.

Responsibilities

• Meets all Cook III performance, technical, sanitation, training and service expectations.
• Demonstrates mastery of assigned culinary specialty and maintains quality, yield, presentation and production standards.
• Serving as a technical resource to culinary leadership and teammates within the specialty, training others.

Skills

Cooking

Culinary expertise

Quality control

Teaching ability

Product stewardship

Education

High school diploma or GED

Job description

Streamsong Golf Resort
Streamsong, FL 33834, USA

• On-site
• Travel Required : No
• Rate : $18.50 USD per hour
• Food & Beverage
• Full-Time
• Requisition #: STEAK002592

Description

Perform all responsibilities of a Cook III while providing demonstrated mastery in a defined culinary discipline that supports the operation’s menu, production, training, quality, or technical needs. The specialty designation recognizes advanced technical expertise and does not independently create a management position.

Essential Functions:

• Meets all performance, technical, sanitation, training, organization, and service-execution expectations established for Cook III.
• Demonstrates mastery of an assigned culinary specialty and consistently executes specialty work to established quality, yield, presentation, and production standards.
• Serves as a technical resource to culinary leadership and Team Members within the designated specialty, demonstrating correct methods and helping train other cooks.
• Develops and maintains specialty mise en place, production, handling, storage, equipment, and quality-control standards as assigned.
• Identifies product-quality, yield, technique, equipment, or production concerns related to the specialty and communicates recommended corrective action to culinary leadership.
• Supports recipe execution, tastings, menu rollouts, and training related to the designated specialty.
• Maintains proficiency across all primary kitchen stations and remains available for general Cook III assignments based on operational needs.
• Conducts station and line checks as assigned and supports service leadership in the absence of a chef when specifically designated.
• Maintains exceptional food safety, sanitation, organization, professionalism, and product stewardship.
• May assist with specialty-specific product testing, training materials, yield standards, demonstrations, or menu-development projects as assigned.
• All other duties as assigned.

Knowledge and Skills:

Education: High school diploma or GED equivalence preferred. Culinary education, certification, apprenticeship, or equivalent specialty training is preferred where applicable.

Experience: Meets Cook III experience expectations and demonstrates advanced, repeatable proficiency in the designated specialty through prior experience, practical evaluation, work history, certification, or equivalent demonstrated skill.

Skills and Abilities: All Cook III skills plus advanced technical knowledge, consistency, teaching ability, quality control, product stewardship, and mastery within the designated culinary specialty

Specialty Role – Approved Culinary Disciplines:

The specialty must be specifically identified for the position. Examples include:

• Meat fabrication and butchery – advanced trimming, portioning, yield control, steak and primal fabrication, and proper storage/handling.
• Grill/Broiler – advanced steakhouse execution, temperature accuracy, searing, resting, timing, equipment management, and high-volume service consistency.
• Seafood fabrication – fish breakdown, portioning, shellfish handling, yield control, freshness assessment, and proper storage.
• Saucier – advanced stocks, sauces, reductions, emulsions, consistency control, seasoning, and finishing techniques.
• Garde Manger – advanced cold preparation, composed salads, charcuterie or cold displays as applicable, precision knife work, and presentation.
• Pastry/Baking – advanced dessert, dough, batter, baking, finishing, production, and presentation techniques as applicable.
• Other approved discipline – another operationally necessary specialty defined and approved by culinary leadership.

Travel Required

No .

Required

Food Preparation Expert

Expert

Cooking Advanced

Culinary Expertise Advanced

Preferred

Food Safety Expert

Precision Advanced

Presentation Advanced

Sanitation Advanced

Preferred

Team Player : Works well as a member of a group

Dedicated : Devoted to a task or purpose with loyalty or integrity

Motivations

Required

Job Security : Inspired to perform well by the knowledge that your job is safe

Preferred

Growth Opportunities : Inspired to perform well by the chance to take on more responsibility

Education

Required

High School or better.

Experience

Required

1-2 years: Meets Cook III experience expectations and demonstrates advanced, repeatable proficiency in the designated specialty through prior experience, practical evaluation, work history, certification, or equivalent demonstrated skill.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.