Cook at Quail West Foundation Inc

Naples, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jul, 26

Salary

25.0

Posted On

16 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Food preparation, Menu creation, Staff supervision, Food safety, Inventory management, Kitchen organization, Problem-solving, Decision-making, Sanitation practices, Recipe execution, Quality control

Industry

Hospitality

Description

Description We are currently looking for a creative and dynamic Cook to join our Culinary team at Quail West! Quail West is a leading private golf and country club that prides itself on providing world-class facilities for Members and their guests and an extraordinary and inclusive, yet unpretentious lifestyle. One of Southwest Florida’s most welcoming clubs, Quail West’s courses, facilities and services are shared by a limited number of members to enhance the quality of the member experience. Take a tour of Quail West by clicking HERE! The Cook position at Quail West is to assist the sous chef with preparation, flavoring, and cooking process for daily specials and menu creations. The incumbent is responsible for overseeing the supervision of all kitchen staff ensuring food quality and standards are met. They are to provide inspiring and strategic leadership while directing the activities of the outlets in support of the Core Values, standards, and goals established by Quail West. Compensation: $21.00 - $25.00/hour (depending on experience) Why Join the Quail West Team? Some of our Benefits Include: Free employee meals Holiday Bonus Employee Referral Bonus Discounts on retail items at the Golf Shop Special parties & celebrations Company-provided Uniforms Generous Paid time off (PTO) & Sick time 401k with employer match Medical insurance w/ wellness discounts Dental insurance Vision insurance Company-provided short-term disability & life insurance Employee Assistance Program Playing and practice privilege And many more! Essential Duties and Responsibilities: Report to work at scheduled time Be in uniform when clocking in at scheduled start time Meets or exceeds industry standards for the preparation, serving, and storage of food.. Prepares and executes meals and recipes in a regular and consistent manner. Takes lunch break prior to service and clock in and out for break. Report to the chef any quality issues, equipment issues, or inconsistencies. Accurately completes daily, weekly, and monthly cleaning lists Records production and waste on a regular and continuous basis Implements departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery. Ensures recipes and processes are followed. Monitors inventory on a daily basis to ensure proper levels and quality Assist the sous chef with developing and coaching staff Maintains kitchen cleanliness and organization by following safety standards Consistently maintains standards of quality, cost, presentation, and flavor of foods. Works in any station as assigned by the Executive Chef. Reports all member and guest complaints to the chef and assists in resolving complaints. Understands and consistently follows proper sanitation practices including those for personal hygiene. Responsible for closing procedures of assigned station Clock out in uniform and leave property immediately after shift Actively participates in safety programs and abides by all injury reporting and safety behavior requirements. All other duties as assigned. Requirements Experience 2+ years of culinary experience in country clubs, hotels, or restaurants. Should be able to show advanced culinary skills and progressive advancement throughout career. Qualifications Meticulous attention to detail. Strong decision-making and problem-solving skills. Bi-lingual (Spanish) is a plus. Licenses and Special Requirements Food safety certification preferred. Certification from American Culinary Federation or other hospitality association preferred

Responsibilities

The cook assists the sous chef with meal preparation, menu creation, and the supervision of kitchen staff to ensure quality standards are met. They are responsible for maintaining kitchen cleanliness, managing inventory, and ensuring all safety and sanitation regulations are followed.