Lead Cook

• Prepare, cook, and present menu items with precision and consistency, maintaining the highest culinary standards
• Ensure all food is prepared in accordance with established recipes, portion controls, and presentation specifications
• Maintain a clean, organized, and efficient workstation while upholding all health, safety, and sanitation standards
• Assist in menu development, daily specials, and recipe refinement to enhance quality and creativity
• Oversee the preparation and execution of all dishes during service, ensuring timely delivery and exceptional presentation
• Monitor product freshness and quality, communicating any shortages, issues, or improvements to the Sous Chef or Chef de Cuisine
• Support daily prep and production levels, ensuring readiness for peak periods and special events
• Lead, train, and mentor line cooks and culinary team members, fostering a positive and professional kitchen culture
• Uphold consistent communication between kitchen team members and front-of-house staff to ensure seamless service
• Assist with inventory control, product rotation, and waste reduction initiatives
• Ensure compliance with all health department regulations and company food safety standards
• Contribute to maintaining equipment and report any maintenance or safety issues promptly
• Support resort-wide culinary events and activations as directed by leadership
• Demonstrate a sense of urgency, attention to detail, and a commitment to excellence in every aspect of kitchen operations
• Perform other duties as assigned

• Minimum 5 years of experience in a high-volume, upscale or fine dining kitchen environment
• golf club experience preferred
• ServSafe certification or other food handler certification by a state recognized agency
• Advanced knife skills used daily with precision and consistency
• Mastery of core culinary techniques including grilling, sautéing, roasting, braising, frying, sauce preparation, and short-order cooking
• Advanced knowledge and execution of all cooking stations within the department, with the ability to step into any role as needed
• Strong understanding of a wide variety of cooking methods, ingredients, equipment, and preparation procedures
• Demonstrated ability to oversee and guide cooks and prep cooks while maintaining high performance on own station
• Ability to read, interpret, and execute recipes consistently
• capable of contributing to menu and recipe development
• Advanced knowledge of classic cooking techniques, intermediate sauces, and contemporary plating styles
• Proficiency in meat and seafood fabrication with attention to portion control, minimal waste, and product consistency
• Strong understanding and execution of food safety procedures, storage hierarchy, and FIFO standards in compliance with health department regulations
• Ability to direct and execute all opening and closing procedures with attention to cleanliness, readiness, and efficiency
• Proven ability to function well under pressure, managing multiple priorities in a fast-paced, high-energy environment
• Exceptional organizational and time management skills with attention to detail and quality
• Professional demeanor, grooming, and communication skills consistent with luxury resort standards
• Ability to work varied shifts including mornings, evenings, weekends, and holidays as business demands
• Strong interpersonal skills with a genuine passion for hospitality and delivering outstanding guest experiences
• Mature personal discretion, sound judgment, and the ability to lead by example

Culinary degree or formal culinary training preferred but not required

• comprehensive health insurance
• retirement plans
• paid time off
• on-site wellness programs
• local discounts
• employee rates on hotel stays
• ongoing training and development opportunities