Line Cook

Full-time, Part-time Join our Culinary Team! Island Country Club is a private, social, golf and tennis community located in the heart of Marco Island, Florida. Founded in 1966, Island Country Club was Marco Island’s first Club. Our facilities are open year-round with fall, winter and spring months being our busiest times of the year. We are recruiting a Line Cook who is talented, energetic, and passionate about their craft. As Line Cook, you ensure we are meeting our mission to provide our members with consistent, well-prepared, and diverse cuisine. You prepare all food items served to our members. You carefully follow recipe cards and production sheets in your preparation to ensure quality and consistency of your food is achieved in a timely manner. You will play an essential role in preparing high-quality meals and contributing to the overall member satisfaction. We want you to be able to focus on your creativity! We also encourage our culinary team members to post pictures on social media of plated entrees, large banquets, ice displays, or anything else you feel proud of. If you can meet these expectations, apply today! A competitive benefits package will be provided to the candidate selected for employment. The job description and requirements are as follows: Job Summary (Essential Functions): Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list. Job Tasks/Duties: Take inventory of all items required for station set‑up and determine those items that require preparation. Prepares items according to standard recipes. Coordinates and times orders with other kitchen operations. Requisitions items needed to produce menu items. Notifies Sous Chef of expected shortages. Ensures that assigned work areas and equipment are clean and sanitary. Sets‑up, maintains and breaks down prep cook station. Covers, dates and neatly stores all leftover products that are re‑usable. Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment. Closes the kitchen properly using the closing checklist. Attends kitchen staff meetings and offers suggestions for improvements. Assists with other duties as assigned by Executive Sous Chef. Education and/or Experience: High School diploma or GED. Successful completion of a two‑year course at culinary school preferred. A minimum of two years of experience in kitchen preparation and cooking. #J-18808-Ljbffr