Line Cook - Broiler & Sauté Specialist

Hampton Inn Daytona Beach Beachfront; Daytona Beach (FL); On-site; USD 21,000 - 28,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a line cook to maintain, set up, and provide quality control of all meat, fish, fowl and other items on the front line. You will follow standard recipes, manage inventories, and ensure sanitary, safe kitchen operation in a 24/7 hotel environment.

Applicants should hold a valid Food Handler Card and have 3 years of cooking experience; broiler and sauté skills are preferred.

Qualifications

• Hold a current Food Handler Card.
• 3 years cooking experience preferred; broiler cooking preferred.
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Ability to understand written product labeling instructions and communicate simple instructions.

Responsibilities

• Prepare daily preparation lists for production.
• Prepare all broiled and sautéed items according to standard recipes and guest checks.
• Visually inspect and select high-quality ingredients for menu items.
• Maintain logs, cooling/heating and monitor temperatures; ensure sanitation.
• Follow safety and security procedures; operate kitchen equipment safely.
• Assist other kitchen personnel as needed.

Skills

Broiler cooking

Sauté cooking

Sanitation standards

English communication

Math for recipes

Basic kitchen equipment knowledge

Tools

Stoves

Ovens

Broilers

Slicers

Steamers

Kettles

Job description

Driftwood Hospitality Management is seeking a line cook to maintain, set up, and provide quality control of all meat, fish, fowl and other items on the front line. You will follow standard recipes, manage inventories, and ensure sanitary, safe kitchen operation in a 24/7 hotel environment.

Applicants should hold a valid Food Handler Card and have 3 years of cooking experience; broiler and sauté skills are preferred.