Line Cook II: Master Stations, Banquet Prep & Mentoring

B Hotels & Resorts; Fort Lauderdale (FL); On-site; USD 42,000 - 52,000; Full time

Benefits offered by this job

Competitive Salary

Performance Bonuses

Health Benefits

401(k) plan with company match

Paid Time Off (PTO)

Professional Development

Employee Discounts

Wellness Programs

Flexible Work Environment

Job summary

Performance Hospitality Management (PHM) is seeking a Cook II to confidently run multiple stations, support banquet production, and mentor Cook I/Prep staff. You’ll execute recipes to spec, manage mise en place and ticket flow, uphold food-safety standards, and help keep costs and quality on target.

Responsibilities include station execution, prep, quality checks, training, inventory control, and keeping equipment and logs in order.

Qualifications

• 1–2+ years of professional kitchen experience (hotel/resort or high-volume restaurant preferred).
• Strong knife skills and ability to work at least two stations with accurate recipe and portion adherence.
• Working knowledge of ServSafe/HACCP and allergy protocols.
• Calm under pressure; clear communicator; reliable and punctual.
• Certification: Food Handler required; ServSafe Manager preferred (or within 30 days).

Responsibilities

• Set up/break down assigned stations; execute recipes to spec and plate to standards.
• Prep & Production: complete daily prep lists, batch sauces/stocks; verify yields.
• Support banquets/catering and cold/hot production as scheduled.
• Quality & Food Safety: perform line checks, taste/temperature checks, and maintain logs.
• Team Support & Training: assist with training Cook I/Prep staff on knife skills and station setup.
• Inventory & Waste Control: date/label, rotate, minimize waste; assist in counts/ordering.
• Equipment & Kitchen Care: use/clean safely; report maintenance needs; keep BOH organized.

Skills

Knife skills

Multi-station experience

Communication

Reliability

Kitchen experience

Education

Food Handler Certification

ServSafe Food Protection Manager (preferred)

Job description

Performance Hospitality Management (PHM) is seeking a Cook II to confidently run multiple stations, support banquet production, and mentor Cook I/Prep staff. You’ll execute recipes to spec, manage mise en place and ticket flow, uphold food-safety standards, and help keep costs and quality on target.

Responsibilities include station execution, prep, quality checks, training, inventory control, and keeping equipment and logs in order.