Resort Line Cook - PM

Sanibel Harbour Marriott Resort and Spa; The Island at Shell Point (FL); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

Competitive salary

Health insurance

Dental insurance

Vacation and sick time off

401(k)

Travel benefits

Job summary

A luxury resort in Florida is seeking a Resort Line Cook to produce high-quality food using various cooking methods including grilling, sautéing, and baking. The ideal candidate must have proper work permits and a good understanding of safety and sanitation standards. Responsibilities include cooking menu items, maintaining kitchen cleanliness, and ensuring timely food service. The position offers competitive benefits including health and dental insurance, vacation time, and 401(k) options.

Qualifications

• Candidates must have the work permit and proper paperwork to be employed in the USA.
• Previous experience is a plus.
• Must be physically fit to lift up to 50 pounds.

Responsibilities

• Cook using various methods including poaching, braising, and grilling.
• Produce menu quality food in appropriate portion sizes.
• Ensure food is prepared according to recipes and presentations.

Skills

Cooking methods expertise

Food presentation

Safety and sanitation standards

Positive attitude

Tools

Chef's knife

Paring knife

Peeler

Job description

We are looking for a Resort Line Cook.

Responsibilities:

• Cook using a repertoire of cooking methods including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.
• Produce from scratch menu quality food in appropriate portion size, cut, and quantity.
• Ensure all food is prepared and presented in accordance with appropriate recipes, presentations, and guest orders.
• Acknowledge any special requests and prepare the menu item accordingly.

Job Requirements:

• Candidates must have the work permit and proper paperwork to be employed in the USA.
• Previous experience is a plus.
• High safety and sanitation standards.
• Recognize and follow quality standards for meats, vegetables, fruits, dairy products, and grains, including proper storage of these items.
• Effective utilization of leftovers and control of waste.
• Consistent safe and sanitary food storage, preparation, and cooking.
• Monitor and control the maintenance/sanitation of the kitchen and equipment.
• Adhere to all safety protocols including handling and transportation of foods and knife work.
• Positive attitude with a desire to learn.
• Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler.
• Must be physically fit in order to lift, push, and pull items up to 50 pounds, and must be able to stand up and walk for an extensive period of time.
• Must maintain composure and objectivity under pressure.
• Serve hot food hot cold food cold according to company specs in a timely manner with excellent presentation and the right temperature.
• Other duties as required.

Benefits:

• Competitive salary.
• Health insurance.
• Dental insurance.
• Vacation and sick/personal time off.
• Flexible spending accounts (medical and dependent care).
• Company-paid basic life insurance.
• Short-term disability.
• Long-term disability.
• 401(k).
• Travel benefits.