What are the responsibilities and job description for the Line Cook position at Ocean Reef Club?
Ocean Reef Club is a private member-owned community on the northern tip of the island of Key Largo, Florida. We are strategically located between Miami/South Beach and Key West. Ocean Reef Club is one of the most exclusive, prestigious and coveted club memberships in the Southern United States, dedicated to maintaining the highest standards of hospitality and services. The Ocean Reef Club features 3 world class golf courses, 150 hotel rooms, Vacation Rentals, a 175 slip marina, 30 Food & Beverage outlets, 30,000 sq feet of conference space, a Salon & Spa, a shopping district and much, much more.
SUMMARY We are hiring Seasonal Line Cooks of all levels to assist the Chef and Sous Chef in the daily planning and production of all meals served from the kitchen.
POSITION QUALIFICATIONS & REQUIRED KNOWLEDGE. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. •Must have experience in all existing kitchen stations: Salads, Desserts, Broiler/Grill, Sauce/Sauté, Fryer, Vegetables, Expeditor •Knowledge of Meat and Fish preparation, stages of doneness and presentation •Able to consistently create daily specials •Good knowledge of large volume food preparation •Good knowledge of Cakes & Individual Pastries •Good knowledge of Garde Manger plate & platter presentation, Fruits and Vegetables carvings •Advanced Seafood and Meat Butchering knowledge •Advance food Portioning skills •Knowledge of American regional cooking •Good knowledge of international cooking techniques •Advance recipe knowledge in Meats, Fish, Vegetables, Fruits, Stocks & Sauce preparations •Good food purchasing & receiving knowledge •Basic knowledge of accounting procedures such as inventories, recipe and menu costing •To know how to expedite a la carte Menu of up to 250 people per meal period •Basic leadership knowledge and problem solving skills •Very good knowledge on operation and maintaining mechanical & electrical kitchen equipment •Basic knowledge of kitchen cleaning chemicals •Must be able to coach and assist all Cook II and Cook III •Advance kitchen organizational skill EDUCATION and/or EXPERIENCE. Two - Four years (Hands-on) experience as a Cook in a la carte Continental Restaurant. LANGUAGE. Must be able to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
SUMMARY We are hiring Seasonal Line Cooks of all levels to assist the Chef and Sous Chef in the daily planning and production of all meals served from the kitchen.
POSITION QUALIFICATIONS & REQUIRED KNOWLEDGE. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. •Must have experience in all existing kitchen stations: Salads, Desserts, Broiler/Grill, Sauce/Sauté, Fryer, Vegetables, Expeditor •Knowledge of Meat and Fish preparation, stages of doneness and presentation •Able to consistently create daily specials •Good knowledge of large volume food preparation •Good knowledge of Cakes & Individual Pastries •Good knowledge of Garde Manger plate & platter presentation, Fruits and Vegetables carvings •Advanced Seafood and Meat Butchering knowledge •Advance food Portioning skills •Knowledge of American regional cooking •Good knowledge of international cooking techniques •Advance recipe knowledge in Meats, Fish, Vegetables, Fruits, Stocks & Sauce preparations •Good food purchasing & receiving knowledge •Basic knowledge of accounting procedures such as inventories, recipe and menu costing •To know how to expedite a la carte Menu of up to 250 people per meal period •Basic leadership knowledge and problem solving skills •Very good knowledge on operation and maintaining mechanical & electrical kitchen equipment •Basic knowledge of kitchen cleaning chemicals •Must be able to coach and assist all Cook II and Cook III •Advance kitchen organizational skill EDUCATION and/or EXPERIENCE. Two - Four years (Hands-on) experience as a Cook in a la carte Continental Restaurant. LANGUAGE. Must be able to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
Salary : $17