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. The Cook will maintain a clean and organized kitchen and train coworkers as needed.

Responsibilities

• Possess strong interpersonal skills and interact successfully with residents and team members
• Keep current with industry concepts, practices, and procedures that align with the Latitude Margaritaville Brand
• Deliver vibrant menu items that reflect the Latitude Margaritaville Lifestyle
• Ensure all safety procedures are followed and the kitchen meets health, safety, and sanitation standards
• Exercise a positive attitude and remain professional under all circumstances
• Participate in catering, prep, and daily set up of the kitchen
• Maintain a high level of energy and passion throughout service hours
• Understand inventory and product controls within culinary guidelines
• Maintain a spotless kitchen and ensure proper hygiene

Requirements

• High school graduate, with a degree from a culinary institute preferred
• Serv-safe certified
• 1-3 years of similar or equivalent experience in a same role
• Basic cooking experience in a restaurant, hotel, resort, or club
• Ability to work nights and weekends
• Current with culinary and dining trends and styles
• Ability to follow instructions and communicate effectively
• Organizational skills with attention to detail and problem-solving skills

Skills, Knowledge, and Abilities

• Basic cooking techniques: braising, sautéing, roasting, grilling, recipes, ratio, portion controls
• Basic knife handling skills and knowledge of correct use for each knife
• Ability to work in all service types (a la carte, buffet, etc.)
• Well-versed in sanitation and health department regulations
• Ability to practice and understand proper hygiene practices

Physical Requirements

• Ability to lift 50+ pounds at any given time
• Ability to kneel, stoop, twist, bend over, and lift, and stand for long periods
• Working knowledge of each piece of equipment in the operation (e.g. steamer, griddle, fryer, ovens)

Pay

$20 - $22 per hour

Schedule

Weekend and holiday availability required, open availability