ARLO Line Cook (AM Shift)

Responsibilities

• Prepare, cook and plate menu items (appetizers, entrées, sides) in accordance with ARLO’s recipes, presentation standards, and quality.
• Follow daily prep lists, station assignments, and mise en place to ensure smooth service periods (including brunch with DJ, dinner service, and event functions).
• Work stations independently once trained (grill, sauté, fry, pantry, etc.).
• Maintain cleanliness, organization and safety of your station: sanitize surfaces, clean equipment, store tools properly, maintain food-safety protocols and HACCP compliance.
• Communicate with front-of-house and other kitchen team members to coordinate timing of dishes, ensure proper flow of service, and respond quickly to guest or service issues.
• Adhere to portion control and plating guidelines to maintain cost control and consistency across dishes.
• Assist with special event setups, buffet or banquet service tie-ins as required within the resort's meetings/convention business.

Qualifications

• Minimum 1–2 years of experience in a high-volume kitchen (hotel, resort or upscale restaurant preferred).
• Strong technique, working knowledge of multiple cooking methods, and ability to quickly learn new dishes and stations.
• Able to work efficiently under pressure, independently and as part of a team.
• Excellent attention to detail, consistent quality, and strong sense of timing.
• Basic knife skills, familiarity with sauté, grill and fry stations; knowledge of local ingredients and seasonal cooking is a plus.
• Flexibility to work evenings, weekends, holidays and variable shifts depending on business levels and events.
• Able to follow recipes and kitchen standards while maintaining creativity and service excellence.
• Good communication skills and ability to follow direction from chefs and kitchen leadership.

Physical Requirements

• This role is physically demanding and requires stamina, agility and attention to safety.
• Must be able to stand and walk for long periods (~8-12 hours per shift) in a busy kitchen environment.
• Frequent lifting, carrying, pushing and pulling of supplies, ingredient boxes, pots and pans; loads may weigh up to 50 lbs or more.
• Regular bending, stooping, kneeling, reaching and twisting to access storage, equipment, work surfaces and cooking stations.
• Ability to climb stairs or ramps, move between kitchen levels or service areas as needed.
• Manual dexterity and visual acuity to handle knives, kitchen tools, garnish dishes, monitor cooking equipment and inspect food quality.
• Tolerance for working in high-heat, humid, noisy environments (near stoves, ovens, grills, dish areas) and ability to maintain focus during fast service.
• Must be able to respond quickly during peak service to make adjustments, coordinate with other stations and uphold guest expectations.