Line Cook

Default (All-EOS Job Aggregator); Duck Key (FL); On-site; USD 34,000 - 52,000; Full time

Job summary

Hawks Cay Resort in Marathon, FL is seeking a Line Cook to join the Culinary Management Team. You will prepare and cook food to exact specifications, maintain stations, and ensure quality and safety in a high-pressure environment.

Responsibilities include mise en place, portion control, cleanliness, and collaboration with the team to deliver exceptional dining experiences. Requirements include high school diploma or equivalent, 2+ years in a luxury hotel setting, ServSafe Food Handler

Qualifications

• Education: High school diploma or equivalent preferred.
• Experience: 2+ years in a luxury hotel or similar environment preferred.
• Licenses/Certificates: ServSafe Food Handler Certification required.
• Grooming: Neat and well-groomed appearance as per policies.

Responsibilities

• Prepare and cook food to exact specifications of managing Chefs.
• Maintain station setup, mise en place, and cleanliness.
• Ensure proper portion control and timely service.
• Follow safety, sanitation, and health procedures at all times.
• Collaborate with team to achieve department goals.
• Maintain consistent flavor profiles and plate presentation.

Skills

Positive attitude

English communication

Basic arithmetic

Reliability

Confidentiality

Flexible schedule

Education

High school diploma or equivalent

Job description

Hawks Cay Resort
61 Hawks Cay Blvd
Marathon, FL 33050, USA

Description

Scope of this Position:

Reporting to the Culinary Management Team, the Line Cook will ensure that food is made to the exact specifications of the managing Chefs. Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Must follow the direction of managing Chefs in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Report any unsafe and/or unacceptable occurrences to managing Chefs in a timely and concise fashion.
• Knowledgeable in classic and modern cooking methods and techniques.
• Assumes 100% responsibility for quality of products served.
• Have workstation ready for service before service time, fully stocked and fresh.
• Comply with and enforces all safety and health department procedures as well as L’Ermitage and/or departmental policies/procedures.
• The ability to exercise the personal discipline and extra diligence to assure that projects are completed on timely basis.
• The ability to subordinate one’s personal agenda in favor of working collaboratively with the team to achieve departmental goals.
• Must have a trained palate and be able to produce consistent and correct flavor profiles.
• Must be able to maintain consistent and correct plate presentation.

Skills/Knowledge Required:

• Must poses a positive attitude and work well with other team members.
• Ability to communicate in English both verbal and non-verbal.
• Compute basic arithmetic.
• Highly responsible and reliable.
• Ability to maintain confidentiality of guest information and pertinent Hotel data.
• Flexible schedule - willing and able to work shift duties that may include evenings, nights, weekends, and holidays.

Physical Requirements:

• Must be able to bend, stoop, squat and stretch to fulfill necessary tasks.
• Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to work under variable temperature conditions (or extreme heat or cold), variable noise levels, and around chemicals.

Qualification Standards:

• Education:High school graduate or equivalent education preferred.
• Experience:Over 2 years previous experience in a similar position in a luxury hotel preferred.
• Licenses or Certificates:ServSafe Food Handler Certification required.
• Grooming:All colleagues must maintain a neat and well-groomed appearance (specific standards will be provided).

#INDHC

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.