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

• In the absence of the Chef or in harmony hire, train, direct, and supervise kitchen employees.
• Maintain a F&B Manual which reflects service standards, food quality production, portion, and cost control while conforming to State Health Department Codes.
• 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.
• In an effort to support the Chef, monitor and adjust schedules to ensure efficient use of employees.
• Assist in the adherence of the F&B Operational Budget.
• In absence of the Chef, attend and participate in the weekly department and other periodic employee meetings.
• Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels, and monthly inventory as instructed by the Executive Chef
• Conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout.
• 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.
• In absence of the Chef, assumes complete control of the kitchen.
• Perform other duties as requested.

Requirements

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 team
• 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 80 lbs., up to 50 lbs. frequently and up to 20 lbs. constantly. 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.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf’s Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Use the following safety precautions when using an 8ft. ladder:

• Correct placement of the ladder. The safest angle for a straight ladder is to ensure it is placed on-fourth the distance from the base to the point of support. “A” frame ladders naturally comply.
• Ensure the ladder is placed on a firm level surface, and do not place the ladder near a doorway.
• Ensure there are non-skid shoes on the ladder.
• If using a medal ladder, be sure that it is not near electrical wires.
• One person on a ladder at one time, and ensure another staff member is holding the ladder in position.
• Never overreach.

Job Types: Full-time, Part-time

Pay: $13.50 - $15.00 per hour

Physical Setting:

• Casual dining restaurant
• Upscale casual restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Kissimmee, FL 34746: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant experience: 2 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location:

• One location

Work Remotely:

• No