Job Description
This position is pending final budget approval for the upcoming fiscal year Take a peek at what our beautiful County has to offer - Indian River County The Lead Line Cook is responsible for the overall operation of the culinary department, including restaurant, banquet, catering, and special event food production at Sandridge's new clubhouse. This position oversees menu development, food quality, kitchen staff management, inventory control, food safety compliance, and cost management while ensuring exceptional dining experiences for guests. Plan, prepare, and oversee the production of all food served in restaurant, banquet, catering, and special event operations Develop menus, specials, and banquet offerings that align with organizational goals and guest expectations Recruit, train, schedule, supervise, and evaluate kitchen staff Foster a positive and professional work environment focused on teamwork and accountability Monitor food costs, labor costs, and kitchen expenses to meet budget objectives Collaborate with the Food & Beverage Manager and Event Team to execute banquet and catering functions Manage purchasing and inventory levels to minimize waste and maximize profitability Oversee proper food handling, storage, sanitation, and HACCP procedures
Education/Experience:
High School Diploma or GED supplemented by a minimum of five (5) years of culinary leadership experience, preferably in restaurant, banquet, country club, golf club, hotel/resort Licenses, Certifications, or Registrations:
Current ServSafe Manager Certification Knowledge Safe food handling, HACCP standards, and Florida food safety regulations. Standard commercial kitchen equipment, tools, and techniques. Menu execution for high-volume, short-order, and banquet service commonly found at golf courses and clubhouses. Basic nutrition principles and portion control. Inventory practices, including rotation, waste reduction, and cost awareness. Proper cleaning, sanitization, and workstation organization methods. Basic understanding of golf course operational flow during peak tee times, tournaments, and events. Skills Preparing and cooking menu items consistently according to established recipes and quality standards. Coordinating the line during busy periods and maintaining smooth kitchen operations. Training and guiding line cooks, prep cooks, or seasonal staff. Communicating effectively with front-of-house staff, event coordinators, and management. Managing time efficiently and prioritizing tasks during high-volume service. Operating, maintaining, and troubleshooting common kitchen equipment. Maintaining accurate prep lists, inventory updates, and production records. Abilities Work in a fast-paced environment while maintaining accuracy, safety, and quality. Lead by example and foster a cooperative team environment. Adapt to last-minute menu changes or event needs (tournaments, banquets, league nights). Lift, carry, and move food supplies or equipment as required by the job. Maintain composure and professionalism when interacting with patrons and staff. Follow verbal and written instructions, recipes, and safety protocols. Recognize and correct problems related to food quality, timing, or workflow. This job description is not intended to be and should not be construed as an all-inclusive list of all the responsibilities, skills or working conditions associated with the position. While it is intended to accurately reflect the position activities and requirements, Management reserves the right to modify, add or remove duties and assign other duties as necessary that are a logical assignment to the position. JOB DESCRIPTION / ADA ACKNOWLEDGEMENT ATTESTATION I
understand that a qualified employee or applicant with a disability may be afforded a reasonable accommodation to perform the essential job functions of a position in compliance with the Americans with Disabilities Act. I have read the job description for the above position and understand the job duties, requirements, and responsibilities for the position. I attest that I can perform the essential functions as outlined in the job description either with or without accommodation. I understand that if I require accommodation, I will contact the Human Resources Department to request accommodation. If I have any questions about the job duties described in the above job description, I should discuss them with my immediate supervisor or a member of the Human Resources staff. I have discussed any questions I may have had about this job description prior to signing thisform. _______________________________ ______________________ Employees Signature Date _______________________________ _______________________ Employees Name (Please Print) Employee Number
