Line Cook

IMCMV Holdings, Inc- Margaritaville Restaurants; Myrtle Beach (SC); On-site; USD 20,000 - 29,000; Full time

Benefits offered by this job

Weekly Pay

Staff Member discounts

Tuition Reimbursement

Fun upbeat working environment

Career Growth

401K Matching

Paid time off

Job summary

Margaritaville and Landshark is hiring a prep/line cook in a busy Myrtle Beach location. The role involves setting up stations, preparing foods per recipes, and coordinating orders for timely service. Strong communication and the ability to work under pressure are essential as is maintaining HACCP safety standards.

Starting pay begins at $18 per hour. This full-time position offers a fast-paced environment with opportunities for career growth and staff development.

Qualifications

• Good written and verbal communication skills.
• Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

Responsibilities

• Ensures all materials and supplies are available.
• Sets up station according to guidelines to ensure guest safety.
• Prepares food according to recipes and plating guidelines; maintains quality and cook times.
• Coordinates food orders for timely delivery to tables.
• Performs designated preparation and/or line station work without supervision.
• Maintains safety standards and sanitation per HACCP procedures.

Skills

Communication skills

Prep/Line cook

Fast-paced environment

Team interaction

Education

High school diploma or GED

Culinary degree (preferred)

Job description

Description

Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark.

Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more!

Job Overview: Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties:

Position Description:

• Ensures all materials and supplies are available.
• Sets up station according to established guidelines and requirements to ensure guest safety.
• Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards.
• Coordinates food orders to ensure timely and efficient delivery to each table.
• Executes designated preparation and/or line stations without support under normal conditions.
• Prepares food according to the sales forecast and business level.
• Meets special guest requests while providing the same quality standards.
• Follows all company HACCP documentation and procedures throughout daily shifts.
• Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift.
• Maintains safety standards while using knives and other food preparation equipment.
• Restocks and/or breaks down workstation at the conclusion of the shift.
• Stocks all stations as directed and cleans/closes all stations as directed.
• Assists management in training new Staff Members within their department when applicable.
• Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures as established in the Staff Member Handbook.

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills/Experience:

• Good written and verbal communication skills.
• Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Good judgment and decision-making abilities.

Educational Requirements:

• High school degree or GED preferred.
• Culinary degree or equivalent preferred
• Health permit/food safety cards and alcohol awareness certification; staff member is required to obtain cards individually and provide proof of possession prior to first day of employment in states required by law

Physical Requirements:

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 100% of working time standing, walking, and reaching.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment:

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Salary Description

Starting at $18