Line Cook

IMCMV Holdings, Inc- Margaritaville Restaurants; Myrtle Beach (SC); On-site; USD 23,298 - 33,182; Full time

Benefits offered by this job

Weekly Pay

Staff Member discounts

Tuition reimbursement

401K matching

Paid time off

Fun upbeat working environment

Career growth

Job summary

IMCMV Holdings, Inc- Margaritaville Restaurants in Myrtle Beach is seeking a Cook to join their team. The role offers a salary of $20.50 per hour and includes benefits such as weekly pay, tuition reimbursement, and staff discounts.

Ideal candidates will have experience as a prep/line cook and possess strong communication skills. Responsibilities include food preparation, maintaining cleanliness, and following safety standards. Join a fun, upbeat working environment that values career growth.

Qualifications

• Six months to one year as a prep/line cook in a high-volume restaurant required.
• Health permit/food safety cards required prior to employment.

Responsibilities

• Ensures all materials and supplies are available.
• Prepares food according to established recipes and quality standards.
• Maintains a clean appearance and workstation.

Skills

Good written and verbal communication skills

Knowledge of cooking techniques

Ability to multitask

Good judgment and decision-making abilities

Education

High school degree or GED

Culinary degree or equivalent

Job description

Benefits

• Weekly Pay
• Staff Member discounts
• Tuition reimbursement
• Fun upbeat working environment
• Career growth
• 401K matching
• Paid time off

Retention Bonus

Up to $600 retention bonus if hired by 6/30 and remain employed through September 7th, subject to eligibility criteria.

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.

Requirements

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

$20.50