Lead Line Cook in Bradenton, Florida at Hampton Golf Inc.

Now Hiring –Lead Line Cook (AM)

Tara Golf & Country Club | Bradenton, FL

Pay: Up to $24 per hour
Status: Full-time

Full-time Benefits Package Includes:

• Medical, dental, and vision insurance
• 401(k) with company match
• Paid time off
• Opportunities for professional growth and career development

About the Position
Tara Golf & Country Club is seeking a dependable and experienced AM Lead Line Cook to oversee morning kitchen operations and lead our culinary team in delivering an exceptional dining experience for members and their guests.

In this hands-on leadership role, you will coordinate daily food preparation, maintain consistent food quality and safety standards, and ensure the kitchen is organized and ready for service. The ideal candidate is a skilled culinary professional who takes pride in their work, leads by example, and thrives in a team-oriented, fast-paced kitchen environment.

Whether you're an experienced cook or looking to continue developing your culinary skills, Tara offers a supportive environment where your contributions are valued and there are opportunities to grow.

About Tara Golf & Country Club
Tara Golf & Country Club is a welcoming private club in Bradenton, Florida, offering members an exceptional golf, dining, and social experience. Our culinary team plays an important role in creating memorable experiences for our members and their guests through quality food, attentive service, and a commitment to excellence.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job title

Lead Line Cook

Reports to

Executive Chef

Classification

Hourly Full-time, Part-time, Nonexempt

Working Hours

According to shift assignments

Job purpose

Oversees daily kitchen operations to ensure consistent food quality, proper food safety, and timely service for member dining and club events. Leads food preparation and kitchen organization, maintains established culinary standards, and supports an exceptional dining experience for club members and their guests.

Duties and responsibilities

• Lead daily kitchen operations and coordinate food preparation to ensure timely and consistent service.
• Prepare menu items according to standardized recipes, portion standards, and presentation guidelines to maintain food quality and consistency.
• Oversee daily prep lists and ensure all ingredients, stations, and equipment are properly stocked and ready for service.
• Monitor food quality, freshness, portion sizes, and presentation before dishes leave the kitchen.
• Assist with daily specials, menu changes, banquet preparation, club events, and special functions as directed by the Executive Chef or Sous Chef
• Ensure compliance with applicable food safety regulations and Hampton Golf sanitation standards.
• Monitor proper food temperatures, cooling and reheating procedures, labeling, dating, storage, and product rotation using FIFO (First In, First Out).
• Maintain cleanliness and organization of all kitchen areas, equipment, refrigerators, and food storage areas.
• Ensure proper handwashing, sanitation, and personal hygiene practices are followed.
• Complete opening, closing, and station inspection checklists as assigned.
• Monitor inventory levels, assist with receiving deliveries, inspect product quality, and ensure supplies are stored properly.
• Minimize food waste through proper preparation, portion control, and product rotation.
• Communicate product shortages, equipment issues, and supply needs to the culinary leadership team.
• Communicate effectively with servers, bartenders, and management regarding special requests, food allergies, and menu availability.
• Maintain a high level of professionalism and service when preparing meals for club members and their guests.
• Lead by example, support kitchen staff, and help maintain an organized, productive, and team-oriented work environment.
• Protect the assets of the Club and operate within the guidelines, policies, standards, and constraints established by Hampton Golf.
• Maintain required Food Handlers or Managers Certificate.
• Assist with other duties as needed to support the daily operation of the Club's culinary department.

Qualifications

• Previous professional kitchen experience required.
• Prior experience as a Lead Line Cook, Senior Line Cook, or Kitchen Supervisor preferred
• Strong knowledge of food preparation, line cooking, and food production
• Knowledge of food safety, sanitation, proper food storage, and product rotation procedures
• Ability to lead and support a kitchen team in a fast-paced environment
• Ability to follow standardized recipes, maintain portion control, and ensure consistent food quality
• Strong organizational, communication, and time-management skills
• Ability to maintain cleanliness, organization, and attention to detail during service
• Ability to stand for extended periods and lift or carry kitchen supplies as required
• Food safety certification, such as ServSafe, preferred or required as applicable.
• High school diploma or equivalent preferred; culinary training is an advantage.

Working conditions

Work is primarily indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals 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, monitors and develops subordinates, visually monitor the operation areas, write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs., up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting. Ability to consistently lift, carry and load adaptive and other equipment that may weigh 50 or more pounds, and sustain aerobic activity for 20 consecutive minutes.

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