LEAD LINE COOK

Now Hiring - Lead Line Cook Eagle Harbor Golf Club | Fleming Island, FLPay: $16 - $18 an hour, depending on experienceSchedule: Full-time and part-time positions available; weekend availability requiredFull-time Benefits Package Includes:Medical, dental, and vision insurance401(k) with company matchPaid time offOpportunities for professional growth and career developmentAbout the PositionEagle Harbor Golf Club is seeking a dependable and experienced Lead Line Cook to help oversee daily kitchen operations and lead by example in delivering an exceptional dining experience for our members and their guests.In this hands-on leadership role, you will coordinate daily food preparation, maintain consistent food quality and safety standards, and ensure the kitchen is organized and ready for service. The ideal candidate is a skilled culinary professional who takes pride in their work, demonstrates strong leadership, and thrives in a team-oriented, fast-paced kitchen environment.About Eagle Harbor Golf ClubNestled among towering 60-foot pines, Eagle Harbor Golf Club offers an unforgettable golf experience featuring an 18-hole championship course designed by renowned architect Clyde B. Johnston. The course showcases rolling Bermuda grass fairways, multi-tiered TifEagle greens, pristine white sugar sand bunkers, and exceptional year-round conditioning. In addition to the course, the club features a state-of-the-art practice facility and serves as a central gathering place within a vibrant and well-established community.Our culture and values provide team members with a rewarding work environment, a sense of community, and an opportunity to enjoy a healthy work/life balance.Job titleLead Line CookReports toExecutive ChefClassificationHourly Full-time, Part-time, NonexemptWorking HoursAccording to shift assignmentsJob purposeOversees daily kitchen operations to ensure consistent food quality, proper food safety, and timely service for member dining and club events. Leads food preparation and kitchen organization, maintains established culinary standards, and supports an exceptional dining experience for club members and their guests.Duties and responsibilitiesLead daily kitchen operations and coordinate food preparation to ensure timely and consistent service.Prepare menu items according to standardized recipes, portion standards, and presentation guidelines to maintain food quality and consistency.Oversee daily prep lists and ensure all ingredients, stations, and equipment are properly stocked and ready for service.Monitor food quality, freshness, portion sizes, and presentation before dishes leave the kitchen.Assist with daily specials, menu changes, banquet preparation, club events, and special functions as directed by the Executive Chef or Sous ChefEnsure compliance with applicable food safety regulations and Hampton Golf sanitation standards.Monitor proper food temperatures, cooling and reheating procedures, labeling, dating, storage, and product rotation using FIFO (First In, First Out).Maintain cleanliness and organization of all kitchen areas, equipment, refrigerators, and food storage areas.Ensure proper handwashing, sanitation, and personal hygiene practices are followed.Complete opening, closing, and station inspection checklists as assigned.Monitor inventory levels, assist with receiving deliveries, inspect product quality, and ensure supplies are stored properly.Minimize food waste through proper preparation, portion control, and product rotation.Communicate product shortages, equipment issues, and supply needs to the culinary leadership team.Communicate effectively with servers, bartenders, and management regarding special requests, food allergies, and menu availability.Maintain a high level of professionalism and service when preparing meals for club members and their guests.Lead by example, support kitchen staff, and help maintain an organized, productive, and team-oriented work environment.Protect the assets of the Club and operate within the guidelines, policies, standards, and constraints established by Hampton Golf.Maintain required Food Handlers or Managers Certificate.Assist with other duties as needed to support the daily operation of the Club's culinary department.QualificationsPrevious professional kitchen experience required.Prior experience as a Lead Line Cook, Senior Line Cook, or Kitchen Supervisor preferredStrong knowledge of food preparation, line cooking, and food productionKnowledge of food safety, sanitation, proper food storage, and product rotation proceduresAbility to lead and support a kitchen team in a fast-paced environmentAbility to follow standardized recipes, maintain portion control, and ensure consistent food qualityStrong organizational, communication, and time-management skillsAbility to maintain cleanliness, organization, and attention to detail during serviceAbility to stand for extended periods and lift or carry kitchen supplies as requiredFood safety certification, such as ServSafe, preferred or required as applicable.High school diploma or equivalent preferred; culinary training is an advantage.Working conditionsWork is primarily indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or being exposed to flying golf balls.This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.Physical requirementsGood organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitors and develops subordinates, visually monitor the operation areas, write and read member communication.Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs., up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting. Ability to consistently lift, carry and load adaptive and other equipment that may weigh 50 or more pounds, and sustain aerobic activity for 20 consecutive minutes.