Seasonal Lead Line Cook

This is a Seasonal Position for our 2026 Golf Season from April to Mid November

Ready to lead the kitchen at one of the most exciting spots on the golf course? If you’re a culinary pro with leadership skills and a passion for delivering delicious dishes in a vibrant setting, we want you!

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

•    Assists in the supervision of all line production staff ensuring compliance with Company specs and standards.

•    Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes.

•    Portions and prepares food items such as soups, sauces, entrée items and vegetables in accordance with orders and plating instructions, avoids waste in preparation.

•    Performs as a team member with Cooks, Dishwashers, Supervisors, Chefs, Servers, Utilities, and pertinent Company Associates in producing a smoothly and efficiently run operation on a scheduled shift.

•    Follows all recipes and control procedures.

•    Assists in all areas of food production as needed as well as planning menus.

•    Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations.

•    All other duties as assigned.

SUPERVISORY RESPONSIBILITIES:

Directly supervises line cooks on a daily basis. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.  Responsibilities include training associates, planning, assigning, and directing work, addressing complaints and resolving problems. 

QUALIFICATION REQUIREMENTS: 

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.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.     

EDUCATION and/or EXPERIENCE:

High School diploma or GED and two to four years’ experience as a cook’s apprentice in a large, full service hotel or restaurant required. Excellent understanding of various cooking methods, ingredients, equipment and procedures required.  

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Associate is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms, and talk or hear.  The Associate frequently is required to stand and walk.     

The Associate is frequently required to lift up to 25 lb., and occasionally required to lift up to 50 lb.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Associate regularly works around mechanical moving parts.

    The noise level in the work environment is usually moderate to loud. 

Benefits Include:

• Daycare services for employees only - open 7 Days a Week 7 am until 11 pm at Great Rates (Subsidy may also be available)
• Generous 401K plan - 100% Vested from the beginning!
• Medical, Dental, Vision and Life Insurance available for Full-Time Employees
• Paid Time Off, Sick Time and Holiday Pay
• Tuition Reimbursement *for eligible employees*
• Discounts available for Hotel, Restaurants, Spa Services, and more

Divots Hours of Operation:

Wednesday-Sunday: 1pm-5:30pm