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Job Description
Lead Line Cook Cedar Point Club Suffolk, VA Job Details Full-time 1 day ago Benefits Health insurance Dental insurance 401(k) Vision insurance Qualifications Kitchen health and safety standards Grilling Sautéing Team leadership Safety regulations Food safety sanitizing procedures Hospitality industry experience Managing kitchen staff Kitchen stations
Full Job Description Property Description:
Established in 1964, Cedar Point Club is a premier private, multi-generational country club located along the Nansemond River in Suffolk, Virginia. The club features championship golf with an 18-hole course that has hosted all VSGA Major Championships, a scenic 9-hole par-3 course, and renovated practice facilities, along with tennis and pickleball, a seasonal resort-style pool with poolside dining, and a clubhouse offering casual dining with fresh, seasonal fare and panoramic riverfront views. Members enjoy a robust calendar of social events for all ages, as well as golf and tennis programming. With chef-curated menus and versatile spaces, the club provides an ideal setting for corporate gatherings and private celebrations. Cedar Point Club is a warm and welcoming community built on relationships and shared traditions. The club is guided by a strong commitment to hospitality, teamwork, and thoughtful service, with a focus on creating a consistent and high-quality experience for members and staff.
Position Summary:
The Lead Line Cook is responsible for supporting the Executive Chef and culinary leadership team in the daily execution of food production for all club dining outlets, banquets, golf events, and member functions. This position serves as a working leader within the kitchen, ensuring food quality, consistency, cleanliness, and efficiency while helping train and mentor culinary team members. The ideal candidate is a skilled cook with strong organizational abilities, leadership potential, and a commitment to delivering exceptional dining experiences expected in a private club environment.
Essential Duties and Responsibilities:
Culinary Execution Prepare and cook menu items according to established recipes, specifications, and presentation standards. Ensure all food is prepared and served at the highest quality level. Maintain consistency in taste, appearance, and portion control. Assist with banquet, tournament, holiday, and special event food preparation. Monitor food quality throughout service and make adjustments as needed. Assist with daily production lists, prep schedules, and station setup. Leadership & Team Development Serve as a lead culinary team member during assigned shifts. Assist in training new cooks on recipes, techniques, food safety, and club standards. Provide guidance and support to line cooks, prep cooks, and seasonal culinary staff. Help maintain positive communication between the kitchen and front-of-house teams. Promote teamwork, accountability, and professionalism throughout the kitchen. Food Safety & Sanitation Maintain compliance with all health department regulations and food safety standards. Ensure proper food storage, labeling, dating, and rotation procedures. Monitor kitchen cleanliness and sanitation throughout shifts. Assist with maintaining HACCP and food safety programs. Follow all club safety policies and procedures. Inventory & Cost Control Assist with inventory management and product rotation. Minimize waste through proper preparation and storage techniques. Report product shortages and quality concerns to culinary leadership. Help ensure efficient use of food, labor, and kitchen resources. Club Service Excellence Understand and support the service expectations of a private club environment. Demonstrate flexibility to support multiple dining venues and special events. Maintain a professional appearance and positive attitude when interacting with members and guests. Support the club's commitment to providing exceptional hospitality experiences.
Qualifications:
Required Minimum 3 years of culinary experience in a restaurant, hotel, resort, country club, or similar hospitality environment. Strong knowledge of cooking techniques, food safety practices, and kitchen operations. Ability to work all stations including sauté, grill, pantry, and banquet production. Ability to lead by example in a fast-paced environment. Excellent organizational and time-management skills. Ability to work evenings, weekends, holidays, and special events. Preferred Previous supervisory or lead cook experience. Experience in a private club, golf club, resort, or upscale dining environment. ServSafe Food Handler or ServSafe Manager certification. Culinary degree or formal culinary training.
Supervises:
Kitchen Staff Classification:
Full-time, Hourly, Non-Exempt Compensation:
Commensurate with experience; higher compensation available based on qualifications and experience
Offered:
401K, Medical, Vision, Dental, Vacation, Holiday, Sick KemperSports Management is an Equal Opportunity Employer
