Line Cook at Bay Colony Community Association, Inc.

Naples, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Mar, 26

Salary

0.0

Posted On

04 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Food Preparation, Sanitation, Teamwork, Attention to Detail, Communication, Recipe Following, Kitchen Equipment Operation, Time Management, Safety Regulations, Professional Appearance, Service Orientation, Organizational Skills, Problem Solving, Adaptability, Customer Service

Industry

Hospitality

Description

Description Reports To: Sous Chef/Executive Chef FLSA Status: Non-Exempt Department: Kitchen Supervises n/a SUMMARY: Prepares food in accordance with club recipes and standards. HOURS/DAYS: Hours and Days fluctuate according to the time of year and activity level of the Club. ESSENTIAL DUTIES AND RESPONSIBILITES: Responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other miscellaneous food items in a restaurant. Prepares food in accordance with club recipes and standards. Sets up service units with needed items. Cooks and serves items in accordance with established portions and presentation standards. Notifies Sous Chef (Executive Chef) of expected shortages. Ensures that assigned work areas and equipment are clean and sanitary. Clean up duties including cleaning kitchen and washing dishes, pots and pans and other items as necessary in the order for the kitchen to run efficiently and smoothly. Assist with setup and breakdown of action stations, buffet tables, and theme decorations. Operates kitchen equipment. Sets up, maintains and breaks down cooking line. Maintains security and safety in work area. Requisitions items needed to produce menu items. Covers, dates and neatly stores all leftover products that are reusable. All other duties as assigned. Requirements SPECIAL SKILLS AND ABILITIES Ability to react to constantly changing work pressure environment. Maintains neat professional appearance and always observes personal cleanliness rules. Adheres to state and local health and safety regulations. May be required to operate golf cart or company vehicle. Knowledge of safe and sanitary holding temperatures and procedures Ability to follow recipes and cooking guidelines. Ability to work in a clean, organized manner with attention to detail. Ability to communicate in English with management, co-workers and guests to their understanding. Must be a team player and service oriented. EDUCATION and/or EXPERIENCE High School diploma or equivalent. Three (3) years of line cook experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required. Must be proficient in one station(Hot, Cold, Salad, Grill etc.) Culinary degree from an accredited school preferred. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is required to regularly stand, walk, use hands to finger, handle or feel objects, tools or controls and talk or hear. The associate must regularly lift and/or move up to 20 pounds, frequently lift and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust/focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate regularly works indoors in a kitchen with extreme heat and sometimes cold when entering freezers. The noise level in the work environment is usually moderate. DISCLOSURE STATEMENT No one Job Description, for any one position, can possibly encompass all responsibilities, which may be requested. The above Job Description defined, is a summary of the major responsibilities of the position. The objective of any position is to effectively provide the services and support for the Club.

Responsibilities

The Line Cook is responsible for preparing, seasoning, and cooking various food items according to club recipes and standards. They ensure cleanliness and organization in the kitchen while assisting with service setups and maintaining safety protocols.