Lead Cook

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.

At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More!

Lead Cook Job Responsibilities:

• Receives food orders from the dining room and prepares the orders according to standard recipes in a proper, professional, and timely manner.
• Assists in the preparation of food and coordinates the orders for pick-up by the service staff.
• Maintains the inventory and cleanliness of the workstations, kitchen area, walk-in coolers and freezers.
• Monitors proper rotation, storage and over production.
• Completes food safety programs successfully within 30 days of hire.
• Adheres to all written food handling procedures as well as general safety practices, including storage of food products, awareness of hot and cold meats, seafood, etc.
• Assigns cleaning duties as necessary for equipment, workstations and all other areas of the kitchen.
• Assists in creating menus, daily specials and supervises preparation, flavoring and cooking processes.
• Ensures line is set and stocked for daily production.
• Reviews prep list, daily pars and maintains par levels.
• Communicates clearly and efficiently, receives information and feedback, and takes action based on observation and information received.
• Informs the Club Chef or Sous Chef on duty of any problems encountered during shift.
• Assumes direction for kitchen staff in situations where a decision must be made in the absence of the Sous Chef or the Club Chef
• Works variety of shifts, as needed, to include nights, weekends and/or holidays.
• Works effectively as a team with all departmental employees.
• Complies with departmental uniform and grooming standards.
• Complies with departmental and Club policies and procedures.
• Performs all other duties as assigned.

Lead Cook Minimum Qualifications:

• Previous inventory experience required.
• Must have two or more years of experience.
• Effectively communicate with management and co-workers.
• Ability to use knives and other food prep equipment while maintaining mobility throughout duration of shift.
• Workdays, nights and/or weekends as required.
• Outstanding verbal, written, and multi-tasking skills.
• Working knowledge and understanding of computer programs.
• Must be able to understand and follow verbal/written instructions.
• Requires individual to work with little supervision.
• Must be highly organized and able to handle multiple tasks effectively.
• Must have the willingness to provide exceptional service to members.

Lead Cook Physical Requirements:

• Standing and/or walking 100% of shift.
• Lifting, carrying or moving from 1 pound up to 50 pounds for 50% of shift.
• Pushing, pulling, bending, stooping, and upward reaching for 85% of shift.