Kitchen Supervisor: Lead Team & Safety

Faro Blanco Resort; Marathon (FL); On-site; USD 19,000 - 25,000; Full time

Job summary

Faro Blanco Resort in Marathon, FL is seeking an experienced line cook to join our kitchen team. The role requires plating, prep, and kitchen oversight to ensure quality service across designated outlets and menus.

You will work with a team to maintain sanitation, safety, and a positive dining experience for guests. Candidates should have at least one year as a line cook, with supervisory exposure preferred, and hold a safe food handling certificate.

Qualifications

• Minimum one year of experience as a line cook; supervisory experience preferred.
• Ability to communicate with guests, management, and co-workers.
• High school diploma or equivalent; culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret BEOs, safety rules, and manuals.
• Bilingual English/Spanish is a plus.

Responsibilities

• Maintain compliance with sanitation/health regulations and hotel requirements.
• Work flexible schedule including weekends and holidays.
• Maintain knowledge of equipment and use it safely.
• Establish and train standards for operations and safety.
• Assist training staff and manage performance and discipline.
• Handle guest complaints to ensure satisfaction.
• Other duties as assigned.
• Plan, prep, set up and provide quality service in all food production areas per standards.

Skills

Line cook experience

Supervisory experience

Communication skills

Culinary training/certification

Food safety certification

Bilingual English/Spanish

Reading/comprehension of docs

Education

High school diploma or equivalent

Culinary training certification

Job description

Faro Blanco Resort in Marathon, FL is seeking an experienced line cook to join our kitchen team. The role requires plating, prep, and kitchen oversight to ensure quality service across designated outlets and menus.

You will work with a team to maintain sanitation, safety, and a positive dining experience for guests. Candidates should have at least one year as a line cook, with supervisory exposure preferred, and hold a safe food handling certificate.