FT Seasonal Tournant, Prep and Line Cooks, Private Club, Sanibel, FL, up to $28/hr.* at The Sanctuary Golf Club

Description

The Sanctuary Golf Club, a prestigious Member-owned private golf club located in Sanibel, FL is accepting resumes for full-time seasonal culinary talent to join the team October through May 2026!

Tournant

An experienced, hands-on, self-starter the Tournant will step in where needed and is well-acquainted with all aspects of the culinary process to contribute to the overall success of the Kitchen.

Prep Cooks and Line Cooks

Organized and focused, the Prep and Line Cooks will help prepare food to Chef’s specifications and work with other culinary team members to execute menu items to the Club's highest standards.

Experience a sense of pride being a part of the exceptional dining experiences for our Members and Guests!

SCHEDULE: Full-time, flexible hours are required. Must work days, nights, weekends and holidays.

The Sanctuary Golf Club's benefits package includes:

• *Compensation: up to $28.00/hr. (rate dependent upon role and commensurate with experience)
• 401(k) plan with generous match
• Paid toll(s), if applicable
• Paid Holidays
• Holiday Bonus and other bonus programs
• Employee golf privileges and merchandise discounts
• Health club membership
• Meals and other employee incentives!

TOURNANT

• Works closely with Executive Chef and Executive Sous Chef assisting with tasks as directed
• Works all stations proficiently, including: A.M. pantry, A.M. hot line, P.M Hot Line, P.M pantry
• Works directly with A la Carte Sous Chef to prepare lunch and dinner menu items, as well as weekly features
• Works with Banquet Chef on buffets, plated events, lunch buffets
• Prepares special orders and menu items according to prescribed diets
• Ensures highest professional food quality and presentation
• Performs opening duties (e.g. taking deliveries and putting away items from vendor deliveries)
• Prepares sauces, soups, stocks, fish preparation, meat butchery, vegetable prep
• Performs food preparation tasks (e.g., washing, chopping, skinning, pureeing, tenderizing)
• Prepares sauces, relishes, dressings and garnishes items
• Notifies Executive Sous Chef of expected shortages
• Plates and garnishes cooked items
• Properly labels and stores left over foods
• Works assigned stations as needed, and assists with other duties assigned by Chefs

PREP COOKS AND LINE COOKS

• Prepares and cooks a variety of food products including meats, seafood, poultry, vegetables, sauces and stocks according to the Club's standard recipes using a variety of equipment and utensils according to the daily prep list
• Takes inventory of items required for station set-up and determines those items that require preparation
• Sets up, maintains and breaks down prep cook station with all appropriate menu mise en place, utensils, cookware, and sanitation solutions
• Coordinates and prioritizes daily production needs through communication with Executive Sous Chef; coordinates and times orders with other Kitchen operations
• Maintains all related mise en place necessary for a la carte and buffet cookery according to menu specifications
• Cooks and expedites a la carte and buffet menu items in a timely fashion
• Properly wraps, dates, and stores all station products to ensure food safety and rotation
• Assists the Chefs with any necessary prep work for banquet or catered functions when instructed
• Works assigned station as needed, and assists with other duties assigned by Chefs

Requirements

Education, Experience, Skills

• Successful completion of a two-year course at culinary school preferred or equivalent
• Minimum of 2 years of experience in kitchen preparation and cooking, preferably in a club setting or upscale restaurant
• Ability to work in a fast-paced environment, performing effectively in high pressure situations
• Flexible full-time schedule for days, nights, weekends and holidays required
• Reliable transportation and dependability required
• Food Safety Certification preferred

Physical Requirements and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach
• Working with and exposure to industrial equipment including heat, flame, cold storage and similar kitchen-related hazards
• Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position
• Push, pull or lift up to 50 pounds
• Continuous repetitive motions
• Work in hot, humid, noisy and fast-paced environment

The Sanctuary Golf Club is an Equal Opportunity Employer, Drug and Alcohol-Free Workplace and participates in E-Verify.