Line Cook

FirstService Residential; Hilton Head Island (SC); On-site; USD 24,796 - 27,552; Full time

Job summary

A hospitality management company is currently seeking a Line Cook in Hilton Head Island. The ideal candidate will support culinary operations by assisting the Executive Chef and Sous Chef in maintaining high food quality and sanitation standards. The candidate must have basic cooking knowledge and 1-3 years of experience in a similar role. Compensation ranges from $18.00 to $20.00 per hour, with full-time availability preferred, including weekends and holidays.

Qualifications

• Must have 1–3 years of experience in a similar role.
• Basic cooking experience in a restaurant, hotel, resort, or club is required.

Responsibilities

• Assist the Executive Chef and Sous Chef with culinary operations.
• Maintain a clean and organized kitchen.
• Prepare food for daily operations and events.
• Follow safety procedures according to health standards.

Skills

Interpersonal skills

Basic cooking techniques

Knife handling skills

Organizational skills

Problem solving skills

Communication skills

Ability to work in a team

Education

High school graduate

Degree from a culinary institute

Serv-Safe certified

Job description

Join to apply for the Line Cook role at FirstService Residential.

FirstService Residential provided pay range

This range is provided by FirstService Residential. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$18.00/hr - $20.00/hr

Description

Latitude Margaritaville Hilton Head is currently looking for a Line Cook to join our team!

Purpose

The Line Cook is responsible for assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events. The Cook will be responsible to maintain a clean and organized kitchen, as well as Training Co‑workers on an as‑needed basis. This is a high‑profile position for an individual who routinely exercises good judgment and basic problem‑solving skills. The Cook is accountable to the Executive Chef, Sous Chef and is expected to support an exceptional dining experience. The Cook position assists the Executive Chef and Sous Chef in ensuring the Bar & Chill Food Quality and Wholesomeness is in compliance with Federal, State & Local laws. The Cook is expected to adhere to FSR standards and practices and authentically deliver the Latitude Margaritaville Lifestyle.

Key Responsibilities and Accountabilities

• Possess strong interpersonal skills and is able to interact and communicate successfully with residents and team.
• Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand.
• Work with the Executive Chef and Sous Chef to deliver vibrant menu items that reflect the Latitude Margaritaville Lifestyle.
• Possesses the ability to be hands‑on and work any kitchen position.
• Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards.
• Exercise a positive attitude and remain professional under all circumstances.
• Must have basic cooking technique knowledge: Braising, Sautéing, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking techniques as determined by the Chef.
• Basic knife handling skills and knowledge of correct use for each knife.

Daily Operations And Customer Experience

• Participate in catering (food and beverage) for functions.
• Actively participate in prep and daily set up of kitchen.
• Maintain a high level of energy and passion throughout service hours.
• Strong inventory and production ability, in a timely and efficient manner.
• Understand inventory and product controls within culinary guidelines.
• Create an “I Love My Job” environment that further enlivens the Margaritaville Latitude Lifestyle.
• Comply with all ordinances and regulations per the location's jurisdictions.
• Ability to work in all service types (a la carte, buffet, etc.).
• Maintain a spotless kitchen at all times. Ensure utmost proper hygiene by maintaining own clean uniforms, personal grooming and food handling.

Education

• High school graduate.
• Degree from a culinary institute preferred.
• Serv‑Safe certified.

Experience

• Must have 1–3 years of similar or equivalent experience in a same role.
• Basic cooking experience in a restaurant, hotel, resort or club.

Skills, Knowledge, And Abilities

• Must be willing to work nights and weekends.
• Current with culinary and dining trends and styles.
• Ability to follow instructions and carry out instructions given by Supervisor.
• Communication skills (listening, verbal and written).
• Organizational skills with attention to detail.
• Problem solving skills, ability to use common sense.
• Team player but can work independently.
• Have fun! FINS UP!

Food Handling/Sanitation

• Well versed in Sanitation and Health department regulations (e.g., time & temperatures, cooling procedures, and reheating procedures).
• Must practice and understand the use of proper hygiene practices.
• Understands and uses clean-as-you-go process.

Must work clean, organized and be prepared to work at a rapid high‑paced rate. Must report to work in a clean uniform and on time for scheduled shifts. Is expected to clean work area and may be required to do cleaning projects as determined by department manager. Must be knowledgeable in ware washing procedures and use of chemicals (MSDS). Must have or obtain within 90‑day probation periods a Serv‑Safe Food Handlers document.

Physical Requirements

Must be able to lift 50+ pounds at any given time. Must be able to kneel, stoop, twist, bend over and lift, and stand for long periods of time throughout the required shift period. Is required to clean and have working knowledge of each piece of equipment in the operation (e.g., steamer, griddle, fryer, ovens, etc.).

Compensation/Work Schedule

• $18.00 - $20.00 per hour
• Full‑Time (30+ hours weekly)
• Weekend & holiday availability required
• Open availability

Disclaimer

This is not an all‑inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time.

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