Log In
Sign Up
br{display:none;}.css-58vpdc ul > li{margin-left:0;}.css-58vpdc li{padding:0;}]]>
The Sanctuary Golf Club, a prestigious member-owned private golf club located on Sanibel Island, FL is looking for seasonal, full-time Banquet/Prep Cooks and Line Cooks to join our team for the upcoming season, October 2021 until May 2022.
The Sanctuary Golf Club offers an attractive and competitive compensation and benefits package including:
- STARTING RATE Minimum $20.00/hr. – up to $27.50/hr. dependent upon experience
- $500.00 Sign On Bonus after 90 days (FT minimum hours requirement must be met)
- Medical and life insurance coverage
- 401(k) plan with generous match
- Reimbursement for Toll(s)
- Employee golf privileges and merchandise discounts
- Health club membership, meals and other employee incentives!
Essential Functions and Responsibilities of BANQUET/PREP COOK
- Cooking 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
- Taking inventory of items required for station set-up and determine those items that require preparation
- Preparing items according to the Club’s recipes
- Coordinating and timing orders with other kitchen operations
- Requisitioning items needed to produce menu items
- Notifying Executive Sous Chef or Banquet Chef of expected shortages
- Setting up, maintaining and breaking down prep cook station
- Covering, dating and storing leftover products that are re-useable
- Closing the kitchen properly using the closing checklist
- Ensuring highest professional food quality and presentation
- Maintaining sanitation and safety standards
- Performing other tasks as assigned by the Executive Chef, Executive Sous Chef and/or Banquet Chef
Essential Functions and Responsibilities of LINE COOK
- Setting up, maintaining and breaking down prep cook station with all appropriate menu mise en place, utensils, cookware, and sanitation solutions.
- Coordinating and prioritizing daily production needs through communication with Sous Chef. Coordinating and timing orders with other kitchen operations.
- Maintaining all related mise en place necessary for a la carte and buffet cookery according to menu specifications
- Cooking and expediting all a la carte and buffet menu items in a timely fashion as needed.
- Cleaning and sanitizing the work station continuously during meal service periods and at the end of the shift
- Properly wrapping dating, and storing all station products to ensure food safety and rotation.
- Adhering to state health and safety regulations at all times.
- Maintaining a neat and professional appearance and observing a high level of personal cleanliness.
- Ensuring that assigned work areas and equipment are clean and sanitary.
- Requisitioning items needed to produce menu items.
- Notifying Executive Sous Chef of expected shortages.
- Assisting the chefs with any necessary prep work for banquet or catered functions when instructed.
- Working any assigned station as needed, and assisting with other duties as assigned by the Executive Sous Chef.
EDUCATION, EXPERIENCE, REQUIREMENTS
- Successful completion of a two-year course at culinary school preferred or equivalent
- A minimum of 2-3 years of demonstrated experience in kitchen preparation and cooking, preferably in a club setting
- Food Safety Certification preferred, but not required
- Flexible full-time schedule for days, nights, weekends and holidays required
PHYSICAL REQUIREMENTS AND WORK ENVIRONMENT
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
- Push, pull or lift up to 50 pounds
- Continuous repetitive motions
- Work in hot, humid, noisy and fast-paced environment
The Sanctuary Golf Club is an Equal Opportunity Employer and a drug and alcohol free workplace.
PI151644230
