Line Cook

About the role

The Latitude Cook is responsible for assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant to catering and special events. This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Cook is accountable to the Executive Chef and Sous Chef and is expected to support an exceptional dining experience.

Responsibilities

• Possess strong interpersonal skills and interact and communicate successfully with residents and team members
• Keep current with industry concepts, practices, and procedures that align with the Latitude Margaritaville Brand
• Work with the Executive Chef and Sous Chef to deliver vibrant menu items that reflect the Latitude Margaritaville Lifestyle
• Be hands-on and work any kitchen position
• Ensure all safety procedures are followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards
• Exercise a positive attitude and remain professional under all circumstances
• Participate in catering (food and beverage) for functions
• Actively participate in prep and daily set up of kitchen
• Maintain a high level of energy and passion throughout service hours
• Maintain strong inventory and production ability in a timely and efficient manner
• Understand inventory and product controls within culinary guidelines
• Create an “I Love My Job” environment that further enlivens the Margaritaville Latitude Lifestyle
• Comply with all ordinances and regulations per the location's jurisdictions
• Work in all service types (à la carte, buffet, etc.)
• Maintain a spotless kitchen at all times
• Ensure proper hygiene by maintaining clean uniforms, personal grooming, and food handling
• Be well versed in sanitation and health department regulations including time & temperatures, cooling procedures, and reheating procedures
• Practice and understand proper hygiene practices
• Understand and use clean-as-you-go process
• Work clean, organized, and be prepared to work at a rapid, high-paced rate
• Report to work in a clean uniform and on time for scheduled shifts
• Clean work area and complete cleaning projects as determined by department manager
• Be knowledgeable in ware washing procedures and use of chemicals (MSDS)

Qualifications

• High school graduate
• Must have 1-3 years of similar or equivalent experience in a same role
• Basic cooking experience in a restaurant, hotel, resort, or club
• Basic cooking technique knowledge: braising, sautéing, roasting, grilling, recipes, ratio, portion controls, and other cooking techniques as determined by the Chef
• Basic knife handling skills and knowledge of correct use for each knife
• Must be willing to work nights and weekends
• Current with culinary and dining trends and styles
• Ability to follow instructions and carry out instructions given by Supervisor
• Communication skills (listening, verbal, and written)
• Organizational skills with attention to detail
• Problem-solving skills, ability to use common sense
• Team player but can work independently
• Must be able to lift 50+ pounds at any given time
• Must be able to kneel, stoop, twist, bend over, lift, and stand for long periods throughout the required shift period
• Must have working knowledge of each piece of equipment in the operation (steamer, griddle, fryer, ovens, and others as specified by department manager)

Preferred qualifications

• Degree from a culinary institute preferred
• Serv-safe certified

Pay

$19.00 - $20.00 per hour

Schedule

Full-Time (30+ hours weekly). Weekend and holiday availability required. Open availability required.