Line Cook

About the Company

Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience focused on delivering fun and escapism for our guests. With competitive wages, benefits packages, and career advancement opportunities, we are a top employer—90% of our team members say, "I Love My Job," and 92% are proud to work for Margaritaville and Landshark.

Benefits

• Weekly pay
• Staff member discounts
• Tuition reimbursement
• Fun, upbeat working environment
• Career growth opportunities
• 401K matching
• Paid time off

Responsibilities

• Ensure all materials and supplies are available and set up stations according to established guidelines for guest safety.
• Prepare food according to company recipes, plating guidelines, quality standards, and cook time requirements.
• Coordinate food orders to ensure timely and efficient delivery to tables.
• Execute prep and line stations independently under normal conditions.
• Prepare food based on sales forecasts and business levels.
• Accommodate special guest requests while maintaining quality standards.
• Follow all company HACCP documentation and procedures during shifts.
• Maintain cleanliness of workstation, kitchen, and equipment (e.g., flat tops, grills, storage drawers).
• Adhere to safety standards while using knives and other food preparation equipment.
• Restock, break down, and clean stations at the end of each shift.
• Assist in training new staff members within the department when applicable.
• Cross-train on all line, prep, and dish stations and assist coworkers to meet guest satisfaction.
• Maintain high-level knowledge of the company’s products and happenings.
• Notify management of low inventory, recommend new inventory, and communicate opportunities or concerns.
• Perform other duties as assigned by chefs, management, or supervisors with a sense of urgency.
• Follow all safety and sanitation practices as defined in the safety program and report accidents to management.
• Adhere to all company policies and procedures outlined in the Staff Member Handbook.

Requirements

• Six months to one year of experience as a prep/line cook in a full-service, high-volume restaurant.
• Knowledge of cooking techniques relevant to the prep/line position.
• Ability to interact professionally with other departments and outside contacts.
• Ability to handle a heavy workload and multiple tasks in a fast-paced environment with minimal supervision.
• Strong judgment and decision-making abilities.

Qualifications

• High school diploma or GED preferred.
• Culinary degree or equivalent preferred.
• Health permit/food safety card and alcohol awareness certification (required prior to first day in states where mandated by law).

Physical Requirements

• Ability to work in a fast-paced, high-energy, and physically demanding environment.
• Must be able to stand, walk, and reach for 100% of working time.
• Capable of pushing, pulling, and lifting objects (e.g., moving items horizontally or from lower to higher positions).
• Ability to grasp objects of varying sizes and shapes.
• Maintain balance while walking, standing, or crouching on narrow, slippery, or erratically moving surfaces.
• Physical ability to climb ladders, stairs, or ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds frequently.
• Ability to communicate clearly in the primary language of the restaurant (primarily English).
• Hearing ability at normal speaking levels with or without correction.
• Vision abilities include close, distance, color, peripheral, depth perception, and the ability to adjust focus.

Work Environment

• Exposure to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequent work in narrow aisles or passageways.
• Hazards include cuts from broken glass/metal cans, burns, slipping, and tripping.
• Frequent handwashing and glove-wearing required.

Skills

• Good written and verbal communication skills.
• Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals.
• Ability to present information and respond to questions from managers, clients, and guests.
• Basic mathematical skills: addition, subtraction, multiplication, and division using whole numbers, common fractions, and decimals.

Pay

$15.00 per hour.