LINE COOK

Now Hiring: Line Cooks

The Verandah Club | Fort Myers, FL

Pay: Competitive and commensurate with experience

Schedule: Full-time

Full-time team members are eligible for a competitive benefits package, including:

• Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off

Do you have a passion for creating exceptional food and thrive in a fast-paced kitchen? Verandah Club is looking for talented Line Cooks to join our culinary team. In this role, you'll work alongside experienced chefs to prepare high-quality dishes for our members and guests while helping deliver an outstanding dining experience.

Whether you're looking to grow your culinary career or bring your skills to a premier private club, this is an exciting opportunity to be part of a team where quality, teamwork, and hospitality come together every day. As a full-time member of our culinary team, you'll have the opportunity to grow your skills while being part of a supportive team that values your contributions.

The Verandah Club offers a premier lifestyle experience with two championship golf courses, state-of-the-art tennis facilities, a swim center with a heated outdoor pool, and year-round casual and fine dining. With banquet services and a strong community atmosphere, we pride ourselves on creating unforgettable culinary and service experiences.

Our culture is built on teamwork, respect, and delivering exceptional experiences while supporting our team members with a rewarding workplace and a healthy work-life balance.

Join our team and be part of a club where hospitality, quality, and community come together.

Job title: Line Cook

Reports to: Executive Chef

Classification: Hourly Full-time, Part-time, Nonexempt

Working Hours: According to shift assignments

Job purpose: Prepares food as directed by the Chef or General Manager of the club. Cooks to order in a timely manner and issues to servers as ordered based on details provided by recipe cards to ensure menu plate consistency, i.e. preparation, portioning and garnishing of foods. Provide excellence in product and maintains cost controls.

Duties and responsibilities:

• Comply with written standardized food recipes and beverages to ensure the production of consistent quality and portion control, i.e. sizes of portions, methods of preparation, cooking, garnishing of foods, and sees that the food is prepared as ordered.
• Receives and checks food and supplies into the kitchen and storerooms i.e. inspect condition of contents, checks against invoices & orders, and freshness of product. Stores new and reuse products in proper temperatures and proper wrappings.
• Maintain cleanliness and organization in all kitchen areas as instructed by the Chef or General Manager.
• Complete opening and closing checklists as outlined by the Chef or General Manager.
• Protect the assets of the Club.
• Operate within the guidelines, policies, standards, and constraints as established by Hampton Golf.
• Maintain Food Handlers or Managers Certificate.
• Assist with other duties as needed.

Qualifications:

• Proven experience as cook
• Experience in using cutting tools, cookware and bake ware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a fast-paced, team-oriented environment
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Working conditions:

Work 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 requirements:

Good 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 sports equipment that may weigh 50 or more pounds, and sustain aerobic activity for 20 consecutive minutes.