Line Cook: Breakfast, Lunch & Dinner | Growth & Benefits

Margaritaville; Northern (KY); Hybrid; USD 19,000 - 28,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Margaritaville Lake Resort in Kentucky is seeking a line cook to prepare and serve food in one of our resort kitchens. The role reports to the Executive Chef and offers full-time employment with paying $17.00 per hour.

Responsibilities include maintaining, setting up, production and quality control of all meat, fish, fowl, and other items on the front-line; following recipes; and ensuring sanitation and safety standards are met.

Qualifications

• Must have knowledge of English to communicate with guests and staff.
• Ability to follow Driftwood and hotel policies and procedures.
• Adaptable to high-pressure kitchen environments.
• Maintain professional appearance and behavior at all times.
• Clear, effective communication with team and guests.
• Commitment to personal growth and development.

Responsibilities

• Open/close kitchen in absence of the Chef as directed.
• Adhere to all written recipes for menu items.
• Report out-of-stock items to the Chef.
• Prepare all sauces and dishes for breakfast, lunch & dinner per seasonal pars.
• Prepare all items under the Executive Chef’s direction.
• Supervise and assist dishwasher personnel.
• Perform dinner setup duties per Prep List.
• Maintain health and sanitation standards.
• Perform closing/cleanup duties as directed by Exec. Chef

Skills

English language

Follow Driftwood and hotel policies

Adapt to high-pressure conditions

Professional conduct and appearance

Clear communication

Commitment to personal growth

Job description

Margaritaville Lake Resort in Kentucky is seeking a line cook to prepare and serve food in one of our resort kitchens. The role reports to the Executive Chef and offers full-time employment with paying $17.00 per hour.

Responsibilities include maintaining, setting up, production and quality control of all meat, fish, fowl, and other items on the front-line; following recipes; and ensuring sanitation and safety standards are met.