Sandestin Golf and Beach Resort
The Beach Club at Sandestin Golf & Beach Resort offers an exclusive, private retreat along the sugar-white sands and emerald waters of the Gulf Coast. This upscale beachfront haven provides members with luxurious amenities, including a sparkling pool, private beach access, and personalized service in a serene, resort-style setting. With breathtaking Gulf views, a relaxed yet sophisticated atmosphere, and access to Sandestin's world-class golf courses, dining, and entertainment, the Beach Club is the ultimate destination for those seeking a premier coastal lifestyle.
Job Summary:
As a Cook at the exclusive Beach Club, located at Sandestin Golf & Beach Resort, your primary responsibility will be food preparation. You will work under the supervision of the Executive Chef and assist in creating and delivering exceptional culinary experiences for club members and guests. Your skills and dedication to quality will contribute to maintaining the high standards of the Beach Club's dining offerings.
Responsibilities: Food Preparation: Prepare and cook food items according to recipes, quality standards, and presentation guidelines. Follow established portion control and food storage procedures to minimize waste and ensure freshness. Adhere to health and safety regulations, including proper food handling, sanitation, and cleanliness standards. Collaborate with the culinary team to ensure timely and efficient preparation and service. Menu Execution: Execute menu items as per the specifications and standards set by the Executive Chef. Monitor food quality, taste, and appearance to ensure consistency and meet customer expectations. Communicate any issues or concerns regarding ingredient quality or availability to the Executive Chef. Station Setup and Organization: Set up and stock stations with all necessary supplies and ingredients before each service. Maintain a clean and organized work area, including proper storage of tools, equipment, and ingredients. Assist in inventory management by monitoring stock levels and informing the Executive Chef of any needs. Collaboration and Communication: Collaborate effectively with other members of the culinary team to ensure smooth kitchen operations. Communicate with servers and other staff to ensure accurate and timely service delivery. Assist in coordinating and fulfilling special requests and dietary requirements. Food Safety and Sanitation: Adhere to all food safety and sanitation guidelines, including proper food handling, storage, and temperature control. Follow standard operating procedures for cleaning and sanitizing kitchen equipment and utensils. Report any maintenance or equipment issues to the Executive Chef or appropriate staff. Qualifications:
Previous experience as a cook or line cook in an upscale restaurant or similar establishment. Knowledge of food preparation techniques, culinary terminology, and kitchen equipment operation. Understanding of health and safety regulations and best practices in food handling and sanitation. Ability to follow recipes and execute cooking techniques accurately and efficiently. Strong attention to detail, ensuring the quality and consistency of food items. Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously. Flexibility to work evenings, weekends, and holidays as required. Excellent communication and teamwork skills to collaborate with kitchen staff and other departments. Culinary degree or certification from a recognized culinary institute is a plus but not required. Basic Required Skills
Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment with the employee acting as a team leader. Must possess supervisory and management skills to communicate and express ideas and directives clearly to employees. Must possess computational ability. Must possess advanced computer skills. Knowledge of computer accounting programs, excel, math skills as well as budgetary analysis capabilities required. Advanced knowledge of the principles and practices within the rooms discipline and hospitality profession, including experiential knowledge for complex problems. Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches. Ability to make decisions with only general policies and procedures available for guidance. Physical Requirements
Most work tasks are performed indoors. Temperature is moderate and controlled by environmental systems. Must be able to sit or stand at a desk for up to 8 hours per day. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability to reach other departments of the resort on a timely basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, photocopiers, dolly and other office equipment as needed.
EOE M/D/F/V
Job Summary:
As a Cook at the exclusive Beach Club, located at Sandestin Golf & Beach Resort, your primary responsibility will be food preparation. You will work under the supervision of the Executive Chef and assist in creating and delivering exceptional culinary experiences for club members and guests. Your skills and dedication to quality will contribute to maintaining the high standards of the Beach Club's dining offerings.
Responsibilities: Food Preparation: Prepare and cook food items according to recipes, quality standards, and presentation guidelines. Follow established portion control and food storage procedures to minimize waste and ensure freshness. Adhere to health and safety regulations, including proper food handling, sanitation, and cleanliness standards. Collaborate with the culinary team to ensure timely and efficient preparation and service. Menu Execution: Execute menu items as per the specifications and standards set by the Executive Chef. Monitor food quality, taste, and appearance to ensure consistency and meet customer expectations. Communicate any issues or concerns regarding ingredient quality or availability to the Executive Chef. Station Setup and Organization: Set up and stock stations with all necessary supplies and ingredients before each service. Maintain a clean and organized work area, including proper storage of tools, equipment, and ingredients. Assist in inventory management by monitoring stock levels and informing the Executive Chef of any needs. Collaboration and Communication: Collaborate effectively with other members of the culinary team to ensure smooth kitchen operations. Communicate with servers and other staff to ensure accurate and timely service delivery. Assist in coordinating and fulfilling special requests and dietary requirements. Food Safety and Sanitation: Adhere to all food safety and sanitation guidelines, including proper food handling, storage, and temperature control. Follow standard operating procedures for cleaning and sanitizing kitchen equipment and utensils. Report any maintenance or equipment issues to the Executive Chef or appropriate staff. Qualifications:
Previous experience as a cook or line cook in an upscale restaurant or similar establishment. Knowledge of food preparation techniques, culinary terminology, and kitchen equipment operation. Understanding of health and safety regulations and best practices in food handling and sanitation. Ability to follow recipes and execute cooking techniques accurately and efficiently. Strong attention to detail, ensuring the quality and consistency of food items. Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously. Flexibility to work evenings, weekends, and holidays as required. Excellent communication and teamwork skills to collaborate with kitchen staff and other departments. Culinary degree or certification from a recognized culinary institute is a plus but not required. Basic Required Skills
Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment with the employee acting as a team leader. Must possess supervisory and management skills to communicate and express ideas and directives clearly to employees. Must possess computational ability. Must possess advanced computer skills. Knowledge of computer accounting programs, excel, math skills as well as budgetary analysis capabilities required. Advanced knowledge of the principles and practices within the rooms discipline and hospitality profession, including experiential knowledge for complex problems. Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches. Ability to make decisions with only general policies and procedures available for guidance. Physical Requirements
Most work tasks are performed indoors. Temperature is moderate and controlled by environmental systems. Must be able to sit or stand at a desk for up to 8 hours per day. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability to reach other departments of the resort on a timely basis. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, photocopiers, dolly and other office equipment as needed.
EOE M/D/F/V