Dynamic Sous Chef – Broiler & Sauté Specialist

Element by Westin Melbourne Oceanfront; Melbourne (FL); On-site; USD 36,000 - 54,000; Full time

Benefits offered by this job

401(k)

Health insurance

Employee discounts

Paid time off

Room discounts

Employee food and beverage discounts

Job summary

Driftwood Hospitality Management is hiring for a line cook/front line cook responsible for meat, fish, and other items, with a focus on broiler and sauté cooking. The role requires maintaining quality, following recipes, and ensuring safety and sanitation across the kitchen.

The position operates in a hotel setting, requiring flexibility for varying shifts and a commitment to high standards of guest service. Applicants should have a Food Handler Card and several years of cooking experience.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of broiler cooking.
• Good working knowledge of sauté cooking.
• Good working knowledge of sanitation standards.
• Knowledge of operating kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles).
• Basic math to understand recipes and portions.
• Basic English to understand inquiries and communicate instructions.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and uses math to follow recipes.
• Prepares broiled and sautéed items per standard recipes and guest checks.
• Inspects and uses only high-standard food items.
• Maintains proper storage and portion control.
• Keeps all kitchen areas clean and compliant with health regulations.
• Maintains logs, cooling/heating, and temperature records.
• Follows safety procedures and company policies.
• Assists other kitchen personnel as needed.

Skills

Broiler cooking

Sauté cooking

Sanitation standards

Food preparation

Basic math skills

English communication

Teamwork

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management is hiring for a line cook/front line cook responsible for meat, fish, and other items, with a focus on broiler and sauté cooking. The role requires maintaining quality, following recipes, and ensuring safety and sanitation across the kitchen.

The position operates in a hotel setting, requiring flexibility for varying shifts and a commitment to high standards of guest service. Applicants should have a Food Handler Card and several years of cooking experience.