Line Cook

The Gasparilla Inn; Orlando (FL); On-site; USD 30,000 - 45,000; Full time

Job summary

The Gasparilla Inn is seeking a skilled Line Cook to join its culinary team. This role involves preparing high-quality menu items while adhering to food safety guidelines in a prestigious and historic resort. Ideal candidates will have a strong culinary background and commitment to exceptional service.

Qualifications

• Minimum of 6 months cooking experience in fine dining.
• Must be ServSafe certified or able to become certified.
• Ability to lift up to 50 pounds and work flexible hours.

Responsibilities

• Prepare and cook menu items according to recipes and standards.
• Ensure all dishes meet quality standards regarding taste and presentation.
• Adhere to food safety and sanitation guidelines.

Skills

Cooking techniques

Knife handling

Communication skills

Food safety standards

Time management

Education

High school diploma or equivalent

Culinary degree (preferred)

Job description

Job Details

Job Location: Boca Grande, FL

Position Type: Full Time

Salary Range: Undisclosed

Description

Job Title:	Line Cook	Reports to:	Executive Chef
Department/Group:	Culinary	Effective Date:	October 1, 2024
Location:	On Site	Travel Required:	None
Position Type:	Non-Exempt	On Call:	No
Job Purpose:
We are seeking a skilled and dedicated Line Cook to join our culinary team at The Gasparilla Inn & Club, a prestigious and historic, high-end resort known for its exceptional dining facilities and experiences. This position is perfect for a steady and career-oriented individual who seeks advancement in the field of a private Club and Resort with the goal of advancing on his or her career. Reports to: Executive Chef, Executive Pastry Chef, Executive Sous Chef, Chef De Cuisine, Sous Chef, and Jr. Sous Chef

Job Duties:

Adheres to the Gasparilla Inn and Club’s 4 Steps to Memorable Service. Exhibit’s the Gasparilla Inn’s Core Values. Food Preparation: Prepare and cook menu items and ingredients according to recipes and standards set by the Executive Chef and area Chefs. Quality Assurance: Ensure all dishes are prepared to the highest standards of taste, presentation, and cleanliness. Constantly assess and adapt to current practices to perform a task more accurately, more quickly or more efficiently. Efficiency: Work collaboratively in a team environment to meet service needs and maintain smooth kitchen operations. Set up for meal periods by ensuring that stations are set up based upon anticipated volumes. Menu Knowledge: Maintain an in-depth knowledge of the resort's menus, including special dietary needs and allergens. Safety and Sanitation: Adhere to food safety and sanitation guidelines, ensuring a clean and safe working environment at all times. Maintains a neat appearance and a professional manner in accordance with resort standards. Ensures that all foods are properly stored, rotated, labeled, and dated in accordance with accepted food handling procedures determined by the Florida Department of Health. Reports safety concerns or mechanical problems with any equipment to the Chef for prompt attention. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas including floors. Adaptability: Flexibility to assist with various kitchen duties and adapt to changing priorities and guest needs. Must be able to work a flexible schedule, work well under pressure, and meet multiple & sometimes competing deadlines. Customer Service: Interact professionally with guests and staff, demonstrating exceptional interpersonal skills. All other duties as assigned.

Working Conditions and Assignments:

This position is both an administrative and active position and will require equipment to be moved weighing up to approximately 50 pounds. This position may be exposed to hazards such as adverse weather conditions, loud noise, frequent and extra working hours due to demands of events, and other related factors such as upset guests if something does not goes as originally planned. You must be comfortable with water safety and be able to respond to water safety events on tours, which could potentially become high stress situations. This position is also required to work events during weekend hours, and nights as determined by event needs.

Qualifications

Qualifications and Requirements:

Required: High school diploma or equivalent; culinary degree from a nationally recognized program preferred. Minimum of 6 months of proven cooking experience in high-volume, fine dining establishments, preferably in hotels, resorts, or private clubs or esteemed restaurants. Strong knowledge of culinary techniques, knife handling, and kitchen equipment. Ability to prioritize tasks effectively and work under pressure in a dynamic environment. Excellent communication skills, both verbal and written. Commitment to food safety standards and sanitation practices. Flexibility to work various shifts, including weekends, holidays, and extended hours pending business levels. Physical ability to stand for extended periods, lift up to 50 pounds, and perform tasks requiring repetitive motion. Must be ServSafe certified or able to be certified Must be willing and able to pass a background and drug screening Preferred: Minimum of 6 months of proven cooking experience in high-volume, fine dining establishments, preferably in hotels, resorts, or private clubs or esteemed restaurants. Preferred experience at a luxury hotel and/or club