Seasonal Cook (Pool/Golf Course)

Job Description

Job Description

Description:

Department: Food & Beverage Job Status: Seasonal

Reports To: Executive Chef/Sous Chef Position: Seasonal Cook (Pool/Golf Course)

Work Schedule: Must be available to work weekdays, weekends, and holidays throughout the season. Season is from May to October

Salary : $18-$20 per hour

Job Summary

We are looking for a reliable, high-energy Seasonal Line Cook to join our culinary team for the summer season. Park Country Club has two seasonal dining outlets located at our pool or on the golf course at our Halfway House as golfers transition from the front to back of the golf course. This dual-role position involves preparing fresh, high-quality menu items in a fast-paced poolside environment and/or managing food service at our golf course halfway house. The ideal candidate is a self-motivated professional who can work independently and maintain high standards of quality and cleanliness. There is the opportunity for a candidate to become a full-time non-seasonal staff member should they be deemed a good fit after the summer season.

Essential Duties & Responsibilities

• Food Preparation: Prepare, season, and cook menu items (e.g. sandwiches, burgers, salads, snacks) according to established recipes and presentation standards.
• Station Management: Set up, stock, and break down the pool kitchen and/or halfway house stations daily.
• Independent Operation: Manage food service at the halfway house, including cooking items like hot dogs and breakfast sandwiches and assembling "on the turn" sandwiches without main kitchen support.
• Sanitation & Safety: Maintain a clean and sanitized workspace in accordance with ServSafe or health department regulations.
• Inventory Control: Label, date, and rotate stock using the FIFO method; monitor ingredient freshness and notify supervisors of low stock.
• Member Service: Interact professionally with club members and guests, providing attentive and friendly service in an open-kitchen or outdoor setting.
• Point of Sale: Accurately process member transactions and billing through the club's POS system when required.

Qualifications & Requirements

• Availability: Must be available to work weekdays, weekends and holidays throughout the season.
• Experience: 1+ years of line cook or short-order experience, preferably in a country club, hotel, or fast-paced resort environment.
• Skills: Proficient knife skills and knowledge of various cooking methods (grilling, frying, sauteing).
• Physical Stamina: Ability to stand for 8-10 hours and work in an outdoor kitchen environment subject to summer heat.
• Certification: Food Handlers card or ServSafe certification preferred.
• Professionalism: Must be at least 18 years old and maintain a neat, well-groomed appearance.