Line Cook

ADP, Inc.; Pompano Beach (FL); On-site; USD 28,000 - 36,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Employee discounts

Professional development

Career growth

Job summary

Stay Hospitality is seeking a dedicated Line Cook for our on-site kitchen at The Garden Hotel in Fort Lauderdale, FL. You will prepare and cook menu items according to established recipes, and maintain high standards of quality and presentation.

The role requires teamwork, the ability to multitask in a fast-paced environment, and flexibility to work evenings, weekends, and holidays. Training on safety and allergen handling will be provided, with opportunities for professional growth.

Qualifications

• Previous experience in a fast-paced kitchen environment.
• Knowledge of cooking techniques and food safety practices.
• Ability to follow recipes, portion guidelines, and presentation standards.
• Strong teamwork and communication skills.
• Flexibility to work evenings, weekends, and holidays.
• Reliable transportation.

Responsibilities

• Prepare and cook menu items in accordance with recipes, portion controls, and presentation standards.
• Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and slicers.
• Ensure food quality, freshness, and consistency before serving.
• Maintain a clean and organized workstation throughout the shift.
• Follow proper food handling, storage, and sanitation procedures in compliance with health and safety standards.
• Identify and handle allergens properly to prevent cross-contamination and ensure guest safety.
• Assist with prep work, stock rotation, and inventory management.
• Communicate effectively with Executive Chef, Food and Beverage Manager, Servers, Cooks, and fellow kitchen team members to ensure timely service.
• Assist with opening and closing duties, including setup, breakdown, and cleaning of kitchen stations.
• Report low stock levels, equipment malfunctions, or safety concerns to management promptly.
• Uphold hotel standards by consistently delivering high-quality food and contributing to a positive kitchen culture

Skills

Line cook experience

Food safety knowledge

Kitchen equipment

Recipe following

Teamwork

Multitasking

Flexibility

Tools

Grills & ovens

Job description

The Line Cook is responsible for preparing and cooking menu items according to established recipes, standards, and presentation guidelines. This role ensures that guests receive high-quality, flavorful meals while maintaining a clean, safe, and organized kitchen environment. The Line Cook works closely with the culinary team to support smooth kitchen operations and deliver an exceptional dining experience.

Key Responsibilities

Prepare and cook menu items in accordance with recipes, portion controls, and presentation standards

Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and slicers

Ensure food quality, freshness, and consistency before serving

Maintain a clean and organized workstation throughout the shift

Follow proper food handling, storage, and sanitation procedures in compliance with health and safety standards

Identify and handle allergens properly to prevent cross-contamination and ensure guest safety

Assist with prep work, stock rotation, and inventory management

Communicate effectively with Executive Chef, Food and Beverage Manager, Servers, Cooks, and fellow kitchen team members to ensure timely service

Assist with opening and closing duties, including setup, breakdown, and cleaning of kitchen stations

Report low stock levels, equipment malfunctions, or safety concerns to management promptly

Uphold hotel standards by consistently delivering high-quality food and contributing to a positive kitchen culture

Must-Have Qualifications

Previous experience as a line cook, prep cook, or in a professional kitchen environment

Knowledge of cooking techniques, food safety, and kitchen equipment

Ability to follow recipes, portion guidelines, and presentation standards

Strong teamwork and communication skills

Ability to multitask and work well in a fast-paced environment

Flexibility to work evenings, weekends, and holidays as needed

Reliable transportation

Preferred Qualifications (Not Required)

ServSafe Food Handler certification - must pass certification exam within 90 days of start date

Physical Demands

Ability to stand and walk for extended periods (up to 8 hours per workday)

Frequent exposure to hot foods and kitchen equipment.

Exposure to cleaning chemicals

Must be able to lift and carry up to 50 lbs (e.g., supplies, equipment)

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Other Information

FLSA Classification: Non-Exempt

Reports To: Executive Chef

Work location: Onsite at The Garden Hotel, Fort Lauderdale, FL.

Work environment: Kitchen. Exposure to hot, cold, and/or humid environments.

Working schedule: Flexibility with work hours, including weekends and holidays is essential, as scheduling will depend on business needs. This position may require evening availability. Adaptability is key in a hospitality environment

Stay Hospitality offers a competitive benefits package designed to support your well-being and work-life balance. Eligibility for specific benefits may vary based on employment status, job classification, and tenure.

Depending on your role and eligibility, benefits may include:

Health, dental, and vision insurance

Paid time off and holidays

Employee discounts at Stay Hospitality properties

Opportunities for professional development and career growth

Stay Hospitality is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, or other characteristics protected by law.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this role. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed. Job descriptions are subject to change at the discretion of management.