Line Cook
$37,440–$41,600 year
On-sitePort Charlotte, Florida, United States
Port Charlotte, Florida, United StatesOn-siteFull Time$37,440–$41,600 yearAssociates DegreeMedium
Full TimeAssociates DegreeMedium
Job Summary
Prepare food as directed by the Executive Chef, cooking to order in a timely manner while ensuring menu plate consistency through proper portioning, garnishing, and recipe compliance. Manage kitchen cleanliness and organization, complete opening and closing checklists, and inspect incoming food supplies against invoices to maintain cost controls. Operate within established club policies while maintaining a Food Handlers certificate, assisting with other duties as needed in a fast-paced environment. Full-time and part-time roles available with medical, dental, vision, and 401(k) benefits.
Required 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
- Maintain Food Handlers or Managers Certificate
- Must have the ability to perform moderate physical work
- Must be able to lift up to 40 lbs.
- Must be able to lift up to 30 lbs. frequently
- Ability to 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
- Ability to sustain aerobic activity for 20 consecutive minutes
- Good organizational and verbal skills
- Ability to use logical and rational thinking to resolve issues
- Ability to perform basic mathematical skills
- Ability to visually monitor the operation areas
- Ability to write and read member communication
Desired Qualifications
- Diploma from a culinary school
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