Line Cook - Luxury Resort Culinary Specialist

Paycom - ATS; Boca Grande (FL); On-site; USD 40,000 - 55,000; Full time

Job summary

The Gasparilla Inn is seeking a skilled Line Cook to join its culinary team at a prestigious, high-end resort in Florida. You will prepare menu items according to exact recipes, maintain top-tier presentation, and collaborate with a tight-knit kitchen staff to ensure smooth service.

Candidates should have at least 6 months of high-volume cooking experience, strong knife skills, and a commitment to food safety. Weekend and event hours may apply; a ServSafe certification is preferred or obtainable.

Qualifications

• Minimum 6 months of proven cooking experience in high-volume, fine dining establishments.
• 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.
• Must be ServSafe certified or able to be certified.

Responsibilities

• Prepare and cook menu items and ingredients according to recipes and standards set by the Executive Chef and area Chefs.
• Ensure dishes are prepared to the highest standards of taste, presentation, and cleanliness.
• Work collaboratively in a team to meet service needs and maintain kitchen operations.
• Set up stations for meal periods based on anticipated volumes.
• Maintain in-depth knowledge of resort menus, including dietary needs and allergens.
• Adhere to food safety and sanitation guidelines; proper storage, labeling, and dating.

Skills

Cooking experience

Culinary techniques

Knife handling

Communication skills

Food safety standards

Education

ServSafe certification

Tools

Commercial kitchen equipment

Job description

The Gasparilla Inn is seeking a skilled Line Cook to join its culinary team at a prestigious, high-end resort in Florida. You will prepare menu items according to exact recipes, maintain top-tier presentation, and collaborate with a tight-knit kitchen staff to ensure smooth service.

Candidates should have at least 6 months of high-volume cooking experience, strong knife skills, and a commitment to food safety. Weekend and event hours may apply; a ServSafe certification is preferred or obtainable.