Culinary Lead in Fleming Island, Florida at Hampton Golf Inc.

Eagle Harbor Golf Club has an exciting opportunity for a Culinary Lead.

Pay: $17 per hour

Schedule: Full-time

Benefits & Perks

Full-time team members are eligible for a competitive benefits package, including:

• Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off

About The Position

Are you a passionate culinary professional who enjoys leading by example and helping others succeed? Eagle Harbor Golf Club is looking for a Culinary Lead to support our Executive Chef and help deliver exceptional dining experiences for our members and guests.

In this hands-on leadership role, you'll oversee kitchen operations during your assigned shifts, prepare high-quality menu items, and help ensure every dish meets our standards for quality, presentation, and consistency. You'll also mentor and support line cooks and prep staff, helping build a positive, team-focused kitchen where everyone can do their best work.

As a full-time member of our culinary team, you'll have the opportunity to grow your leadership skills while working in a collaborative environment that values quality, teamwork, and hospitality.

About Eagle Harbor Golf Club

Nestled among towering 60-foot pines, Eagle Harbor Golf Club offers an unforgettable golf experience featuring an 18-hole championship course designed by renowned architect Clyde B. Johnston. The course showcases rolling Bermuda grass fairways, multi-tiered TifEagle greens, pristine white sugar sand bunkers, and exceptional year-round conditioning. In addition to the course, the club features a state-of-the-art practice facility and serves as a central gathering place within a vibrant and well-established community.

Our culture is built on teamwork, respect, and delivering exceptional experiences while supporting our team members with a rewarding workplace and a healthy work-life balance.

Join our team and be part of a club where hospitality, quality, and community come together.

Job title

Culinary Lead

Reports to

Executive Chef

Classification

Hourly Full-time, Part-time, Nonexempt

Working Hours

As required (days, nights, weekends, holidays)

Job purpose

The Culinary Lead is responsible for supporting the Executive Chef by overseeing daily kitchen operations on assigned shifts. This role provides leadership on the line, ensures consistent food quality, and maintains high standards of sanitation and organization. The Culinary Lead acts as a role model for line cooks, helping train and mentor staff while contributing to the success of the Club's dining operations.

Duties and responsibilities

• Lead kitchen operations during service, coordinating with the Executive Chef to ensure smooth execution.
• Prepare and cook menu items, banquets and daily specials with accuracy and consistency.
• Monitor ticket times, portioning, and presentation of all dishes leaving the kitchen.
• Assist with training, onboarding, and mentoring of culinary team members.
• Enforce food handling, storage and sanitation standards in compliance with health codes.
• Communicate effectively with expo staff and servers to ensure seamless service.
• Assist the Executive Chef with prep lists, event execution, and daily kitchen organization.
• Support inventory management, including receiving, rotation, and maintaining appropriate par levels.

Qualifications

• Minimum 2 years of line cook experience required, with leadership or supervisory experience preferred.
• Strong knowledge of multiple cooking methods (grill, sauté, fry, etc.) and kitchen operations.
• Ability to work under pressure and maintain consistency in a high-volume environment.
• Strong communication and leadership skills.
• Culinary training or equivalent work experience preferred.
• Food Handlers Certification required; ServSafe or equivalent strongly preferred.
• Evening, weekend, and holiday availability required.

Working conditions

Work is primarily indoors in a fast-paced kitchen environment with some outdoor exposure. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, heat, steam, 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, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs and up to 20 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for extended periods. Ability to consistently lift, carry and load equipment that may weigh 30 or more pounds, and sustain aerobic activity for 20 consecutive minutes. Ability to safely operate commercial kitchen equipment.

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.

Direct reports

None