Line Cook

Mainsail Hotels; Florida; On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Medical, Dental & Vision

401(k)

Paid Time Off

Free meal for hotel employees

Job summary

Mainsail is hiring a Line Cook for Fenway Hotel. The role requires at least three years of progressive fine dining experience in an open kitchen, with the ability to work in an upscale hotel environment.

You will prepare dishes per recipes, maintain sanitation, monitor stocks, and adapt to menu changes while collaborating with kitchen staff in a fast-paced setting. Strong English skills and time management are essential.

Qualifications

• Culinary degree preferred.
• Three years of progressive fine dining, upscale experience required.
• Fluency in English (read, write, speak).

Responsibilities

• Prepare dishes according to recipes and standards set by the Sous Chef, Chef de Cuisine or Executive Chef.
• Participate in daily briefings and collaborate with the kitchen team for seamless service.
• Monitor stock and coordinate with procurement to maintain supplies.

Skills

Fine dining experience

Team collaboration

Time management

English fluency

Education

Culinary degree preferred

High school diploma or GED

Job description

Overview of the Role

The Line Cook is instrumental in creating an exceptional dining experience at the Fenway Hotel. This position requires a minimum of three years of progressive fine dining experience and proficiency in an open kitchen, upscale dining environment. The primary responsibilities include ensuring the cleanliness, organization, and preparation of food to fine‑dining standards, managing time efficiently during service, coordinating with kitchen staff, and adapting quickly to menu changes.

Essential Functions / Job Duties

• Skillfully prepare dishes according to recipe and presentation standards set by the Sous Chef, Chef de Cuisine or Executive Chef.
• Take part in daily briefings and collaborate with the kitchen team to ensure seamless service.
• Monitor food stocks and kitchen resources, coordinating with procurement to maintain essential supplies.
• Maintain stringent health and sanitation standards in all cooking and holding areas.
• Engage in learning and development opportunities to enhance culinary skills and adopt new cooking techniques.
• Demonstrate working knowledge of cooking fundamentals (sauces, stocks, cooking procedures).
• Apply accepted sanitation standards and operating knowledge of all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.).
• Use basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Read, write, speak, and understand English to complete requisitions, read recipes, and communicate with other employees.
• Possess sufficient manual dexterity to use all kitchen equipment (knives, spoons, spatulas, tongs, slicers, etc.).
• Perform duties in confined spaces, extreme temperature ranges, and maintain ability to butcher fish and/or meats.
• Follow the policies and procedures of the Department as outlined in the SOP Manual.
• Report all hazards and attend all hotel training as requested.
• Adhere to hotel policy on confidentiality and ethics.
• Monitor product expiry dates, maintain storage areas, and ensure appliance temperatures are well maintained.
• Perform all other tasks as requested by management and any other duties assigned by the manager or supervisor.
• Avail flexible availability – mornings, evenings, and weekends.

Education & Experience

• Culinary degree preferred.
• High school diploma or GED equivalent required.
• Three years of progressive fine dining, upscale job‑related experience required.
• Hotel culinary experience a plus.
• Enthusiasm, excellent customer service skills, friendly and outgoing personality.
• Excellent communication and listening skills.
• Excellent time management with ability to meet deadlines.
• Fluency in English (read, write, speak).

Physical Demands

• Continuous standing throughout service in a high‑temperature environment.
• Frequent lifting of heavy kitchen equipment, food waste and bulk items weighing up to 50lb.
• Carry or push goods weighing up to 200lb.
• Extended periods of high activity with quick movements.
• Bend, stretch, and work in hot, humid, wet and dry conditions.
• Work in cold environments such as freezers and refrigerators.
• Stand, walk and perform duties on feet for entire shift, including long hours.
• Operate quickly and quietly in a high‑activity environment.

Mental Demands

• Strong focus and mental acuity to execute detailed recipes.
• Effective stress management during high‑volume service periods.
• Quick decision‑making and problem‑solving regarding food preparation and kitchen operations.
• Maintain focus and efficiency in a fast‑paced environment.
• Follow strict sanitation and cleaning procedures.
• Respond quickly to requests for clean dishes or equipment.
• Collaborate with others in a demanding kitchen.
• Handle multiple tasks and progress toward deadlines.
• Work independently, take direction and provide direction to others.
• Manage differing personalities within the kitchen, hotel, and community.

Benefits

• Full‑time Associate Benefits: Medical, Dental & Vision; HSA & Flexible Spending Account; Basic Life & Disability; 401(k); Paid Time Off; Holiday Pay; Career Training & Development; Tuition Reimbursement; Bereavement Leave; Employee Assistant Program; Jury Duty; Employee Discounts; Employee Referral Bonus; Free meal for all full‑service hotel employees.
• Part‑time Associate Benefits: all above except Medical Insurance, Holiday Pay, Tuition Reimbursement.

Mainsail is an Equal Opportunity Employer and does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy‑related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.