Line Cook

Hawks Cay Resort; Marathon (FL); On-site; USD 30,000 - 42,000; Full time

Job summary

Hawks Cay Resort in Marathon, FL is seeking a Line Cook to join our culinary team under the guidance of managing Chefs. You will prepare dishes to exact specifications, maintain a clean and organized station, and uphold safety and sanitation standards during high-pressure service.

The role requires a trained palate, consistent plating, and the ability to work a flexible schedule including evenings, nights, weekends, and holidays. Previous luxury hotel kitchen experience is preferred.

Qualifications

• Must possess a positive attitude and work well with team members.
• Ability to communicate in English both verbal and non-verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Highly responsible and reliable.

Responsibilities

• Maintain knowledge of departmental policies and standards.
• Report unsafe conditions to management promptly.
• Ensure quality of products served.
• Prepare workstation before service with fresh, fully stocked setup.
• Follow safety and health procedures and station policies.

Skills

Positive attitude

English communication

Arithmetic

Clear communication

Reliability

Education

High school diploma

Job 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.

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.
• Provide legible communication.
• 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