Lead Cook Breakfast

Seeking a culinary professional with 3-5 years of experience to master cooking specialties and prepare exceptional dishes, breakfast, lunch and dinner. Join a fast-paced environment where your knife skills and creativity shine, while enjoying competitive pay, comprehensive benefits, and opportunities for growth in a vibrant coastal setting.

• Mastering a cooking specialty (butcher, grill, sauteed, baker, charcuterie, breakfast cook); prepare food items following recipe cards, as well as production, portion, and presentation standards.
• Complete mise en place and set-up station for breakfast, lunch, and/or dinner service.
• Safely operate, maintain and clean kitchen equipment.
• Date and rotate food containers; check pars for shift use; assist in planning and correcting food cost problems; control food waste, loss and usage.

• At least 3-5 years of professional cooking experience, preferably in a luxury hotel or resort. Advanced culinary knowledge.
• Ability to operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
• Specialized skill with strong leadership qualities.
• Excellent personal presentation and interpersonal skills.
• Solid knife skills.
• Strong time management skills: ability to multi-task, set priorities, and adjust to changing conditions. Willing to work in a fast-paced environment.
• Excellent communication and interpersonal skills; ability to work closely with other departments and communicate clearly and effectively with colleagues and guests.
• Ability to lift, carry, and move up to 70 lbs.
• 80% mobility during the shift, 10% continuous standing.

• Paid Vacation/Holiday/Sick
• Medical/Dental/Vision/Disability/Life Insurance
• 401K
• Employee Discounts & Privileges

The Lodge & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.