Overview
Line Cook Jobs in Vero Beach, FL at John’s Island Club
Title: Line Cook
Company: John’s Island Club
Location: Vero Beach, FL
Company Description
John's Island Club is recognized as one of America’s top member-owned country clubs. With a commitment to excellence, the club offers world-class amenities and services to its members, fostering a welcoming and inclusive environment. Renowned for its dedication to quality, John's Island Club provides exceptional experiences for both members and employees. Based in Vero Beach, FL, the club is a prestigious destination for recreation, dining, and community engagement.
Essential Job Functions:
· Set-up assigned work station.
· Prepare, cook and plate menu items and special requests of assigned work station.
· Expedite food orders of assigned work station.
· Check on and maintains all pars.
· Bakes, roasts, broils, and steams meats, fish, vegetables, breads, desserts and other foods.
· Ensures food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
· Rotate, cover and date all food items.
· Prep for following day. Inventory and requisition food items for next day.
· Perform set-up/breakdown and serve food at functions.
· Perform post-service clean-up of work area. Clean and organize refrigeration, freezers and dry storage areas.
· Notify Sous Chef of food shortages and equipment failures.
· Prepare daily production lists.
· Maintain knowledge of food products, their use/availability, and of all menus, and assist/train other culinary staff. Promote teamwork and positive morale among staff.
· Monitor and enforce standards for proper food handling, sanitation and safety, at all times. Ensure adherence to all applicable state and local health and safety regulations.
Other Duties & Responsibilities:
· Assist in inventory counts and controls, and in maintaining cost effectiveness of culinary operation.
· Perform other food preparation and kitchen tasks, as assigned.
· May perform other assignments and duties, as area needs require.
Requirements
Skills & Knowledge:
· Strong knowledge, skills and understanding in all aspects of culinary field, with major emphasis on international and regional cooking.
· Advanced culinary knife skills; strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; expediting, as it relates to assigned work station.
· 1-3 years culinary experience, preferably in a first class resort, hotel, or club, with evidence of formal culinary training preferred.
· Strong communication and interpersonal skills, with ability to read, write, speak, and understand in English.
· Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure, for recipe adjustments and measurements.
· Strong leadership and organizational skills, with proven ability to lead, motivate, and train other staff.
· Strong knowledge and understanding of health, safety, and sanitation standards/regulations, and methods/practice.
Licensure/Certification:
· None
