Cook II

Lake Nona Golf & Country Club, Orlando’s most exclusive private club is currently seeking a Cook I.

Lake Nona is ranked as a Platinum Club of the World and a Distinguished Emerald Club of the World. We are committed to offering our 500 members and their families the very best amenities, programs, and service.

We hire people with passion for fulfilling our Mission Statement…

“To consistently create an unforgettable personal experience for our members and guests that is defined by our attention to detail, gracious willingness to serve, welcoming attitudes and respect for one another.”

If you want to work for one of the premier employers in the Central Florida area, please apply today. We offer competitive salaries and a generous benefit package. Employment is contingent upon pre-employment background check. Equal employment opportunity employer.

Job Description

Cook II

Reports to: Supervisors, Sous Chefs, Executive Chef

FLSA Status: Hourly/Non-Exempt

Job Tasks/Duties

· Gathers all supplies needed to prepare breakfast, lunch and dinner.

· Prepares all food from menu using standard recipes in accordance with club standards.

· Keeps station and cooking equipment clean.

· Sets up, maintains and breaks down lunch cook station.

· Identifies product needs and requests items needed to prepare menu items.

· Notifies management in advance of expected shortages.

· Maintains safety and security in work area.

· Maintains neat professional appearance and observes personal cleanliness rules at all times.

· Adheres to local health and safety regulations.

· Maintains the highest sanitary standards.

· Ensures that work area and equipment are clean and sanitary.

· Covers, dates and properly stores all leftover products that are reusable.

· Broils all meats to club recipes and standards.

· Sets up the appropriate stations

· Cleans and sanitizes the broiler station.

· Sets up, maintains and breaks down butcher station.

· Supervises cold kitchen and prepares products according to club recipes and standards.

· Slices and proportions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.

· Prepares appetizers, hors d’ oeuvres, center pieces and relishes in an attractive manner.

· Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club recipes and standards.

· Requests food supplies necessary to produce the items on the menu.

· Assists with other duties as assigned by the Chefs and Supervisors.