Contractual Golf Course Chef Jobs Near Me

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, "The secret of golf is to turn three shots into two." That same pursuit of excellence defines everything we do.
Mount Vernon Country Club, located in Mount Vernon, Ohio, and managed by Bobby Jones Links, is hiring for Cooks. Mount Vernon Country Club was established in 1915 and is considered on of the premier private clubs in Central Ohio. Members enjoy a state-of-the-art athletic center, two pools, and fine dining in an exclusive environment. The well-appointed clubhouse is a popular event and wedding reception destination for members and their guests.
Responsibilities of the Cook at Mount Vernon Country Club include:

• Prepare and cook menu items according to club recipes, ensuring consistency, quality, and presentation standards expected by members and guests
• Execute high-quality short-order cooking (grill, fry, pantry, and breakfast items) in a fast-paced environment
• Maintain proper Mise en place by prepping, portioning, and organizing ingredients before service
• Ensure all food is prepared safely and in compliance with sanitation standards to prevent Foodborne illness
• Maintain a clean, organized, and stocked workstation at all times ("clean as you go")
• Accurately follow recipes, portion controls, and plating guidelines to ensure consistency for repeat member dining
• Handle multiple tickets and prioritize orders efficiently during peak periods (e.g., post-tee time rushes, events)
• Communicate clearly and effectively with kitchen team members and front-of-house staff to ensure smooth service
• Accommodate member requests and dietary modifications with professionalism and attention to detail
• Assist with banquet and event preparation, including bulk cooking, plating, and execution for tournaments, weddings, and club events
• Support breakfast, lunch, and/or dinner service as needed, demonstrating versatility across stations
• Properly store, label, and rotate food products in accordance with FIFO (First In, First Out) standards
• Assist with inventory control, prep lists, and minimizing food waste
• Follow direction from the Executive Chef, Sous Chef, or Kitchen Manager and demonstrate a team-first attitude
• Maintain punctuality, reliability, and a professional demeanor at all times

Required Skills

• Strong multi-tasking skills.
• Team player.
• Accuracy and speed in executing assigned tasks.
• Previous cooking experience required.

PHYSICAL DEMANDS & WORK ENVIORNMENT REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.