Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $12.25 - $16.50
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
generous benefits package
Paid Time Off
Health Insurance
Pre-employment background check
Employee training programs
Job Description
Lake Nona Golf & Country Club is recognized as Orlando's most exclusive private club and is known for its prestigious reputation and world-class amenities. Ranked as a Platinum Club of the World and a Distinguished Emerald Club of the World, it serves a distinguished membership of 500 families. The club prides itself on maintaining an environment that offers unparalleled services and programs, providing an extraordinary recreational and social experience to its members. Its commitment to excellence is embodied in every aspect of the club's operations, from its impressive golf courses and recreational facilities to its elegant dining venues and personalized... Show More
Job Requirements
- 2-4 years professional kitchen experience
- Graduation from a professional culinary training program may substitute for some experience
- High school diploma or GED
- Ability to work independently and as part of a team
- Ability to detect food and labor waste issues and develop a plan of corrective action
- Ability to provide exemplary customer service constantly and consistently
- Working knowledge of vegetarian and vegan cuisine
- Ability to work flexible schedule including weekends, evenings, and holidays
- High standard of personal hygiene
- Must have ability to operate dish machine
- Excellent communication skills including ability to follow instructions and procedures in English language
- Ability to multitask and utilize effective time management during production
- Ability to measure, cut, or otherwise work on materials or objects with great precision
- Ability to work independently and as part of a team
- Ability to detect food and labor waste issues and develop a plan of corrective action
- Ability to provide exemplary customer service constantly and consistently
- Working knowledge of vegetarian and vegan cuisine
- Operational knowledge of commercial kitchen equipment including but not limited to a demonstrated proficiency in the proper use of slicers, knives, box cutters, a dumpster, and all related equipment
Job Qualifications
- 2-4 years professional kitchen experience
- Graduation from a professional culinary training program may substitute for some experience
- High school diploma or GED
- Ability to work independently and as part of a team
- Ability to detect food and labor waste issues and develop a plan of corrective action
- Ability to provide exemplary customer service constantly and consistently
- Working knowledge of vegetarian and vegan cuisine
- Ability to work flexible schedule including weekends, evenings, and holidays
- High standard of personal hygiene
- Must have ability to operate dish machine
- Excellent communication skills, including ability to follow instructions/procedures in English language
- Ability to multitask and utilize effective time management during production
- Ability to measure, cut, or otherwise work on materials or objects with great precision
- Operational knowledge of commercial kitchen equipment including but not limited to a demonstrated proficiency in the proper use of slicers, knives, box cutters, a dumpster, and all related equipment
Job Duties
- Gather all supplies needed to prepare lunch
- Prepare all food from lunch menu using standard recipes in accordance with club standards
- Keep station and cooking equipment clean
- Set up, maintain and break down lunch cook station
- Identify product needs and request items needed to prepare menu items
- Notify chefs in advance of expected shortages
- Maintain safety and security in work area
- Maintain neat professional appearance and observe personal cleanliness rules at all times
- Adhere to local health and safety regulations
- Maintain the highest sanitary standards
- Ensure that work area and equipment are clean and sanitary
- Cover, date and properly store all leftover products that are reusable
- Broil all meats to club recipes and standards
- Set up the broiler
- Clean and sanitize the broiler station
- Set up, maintain and break down butcher station
- Supervise cold kitchen and prepare products according to club recipes and standards
- Slice and proportion cold cooked meat, fish and poultry
- garnish them in an appetizing and tasteful manner
- Prepare appetizers, hors d'oeuvres, center pieces and relishes in an attractive manner
- Prepare cold sauces, jellies, stuffing, salad dressings and sandwiches using club recipes and standards
- Request food supplies necessary to produce the items on the menu
- Assist with other duties as assigned by the Restaurant Chef, Sous Chef and Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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