Line Cook (Seasonal)

About the Role

The Latitude Cook assists the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property, including daily restaurant operations, catering, and special events. This role maintains a clean and organized kitchen, trains co-workers as needed, and supports an exceptional dining experience while adhering to FSR standards and the Latitude Margaritaville Lifestyle.

Responsibilities

• Assist the Executive Chef and Sous Chef in delivering vibrant menu items that reflect the Latitude Margaritaville Lifestyle.
• Work hands-on in any kitchen position as needed.
• Ensure compliance with all federal, state, and local health, safety, and sanitation standards.
• Maintain a positive attitude and professionalism under all circumstances.
• Demonstrate basic cooking techniques: braising, sautéing, roasting, grilling, portion control, and recipe execution.
• Exhibit basic knife handling skills and proper use of kitchen tools.
• Participate in catering (food and beverage) for events and daily kitchen prep/setup.
• Maintain high energy and passion throughout service hours.
• Manage inventory and production efficiently and timely.
• Work across all service types (à la carte, buffet, etc.).
• Keep the kitchen spotless and adhere to proper hygiene, including clean uniforms and food handling.
• Follow all local ordinances and regulations.
• Report to work on time, in a clean uniform, and prepared for a fast-paced environment.
• Clean work areas and perform cleaning projects as assigned by the department manager.
• Understand ware washing procedures and chemical use (MSDS).
• Obtain ServSafe Food Handlers certification within 90 days of hire.

Food Handling and Sanitation

• Well-versed in sanitation and health department regulations, including time/temperature controls, cooling/reheating procedures.
• Practice proper hygiene and "clean as you go" processes.
• Work cleanly, organized, and efficiently in a high-paced environment.

Requirements

• High school graduate; culinary institute degree preferred.
• ServSafe certified.
• 1–3 years of experience in a similar role (restaurant, hotel, resort, or club).
• Basic cooking experience in a professional kitchen.
• Willingness to work nights and weekends.
• Current knowledge of culinary and dining trends.
• Ability to follow instructions and communicate effectively (verbal and written).
• Strong organizational skills with attention to detail.
• Problem-solving skills and ability to use common sense.
• Team player who can also work independently.

Physical Requirements

• Ability to lift 50+ pounds.
• Ability to kneel, stoop, twist, bend, lift, and stand for long periods.
• Working knowledge of kitchen equipment (steamer, griddle, fryer, ovens, etc.).

Pay

$20 - $22 per hour

Schedule

• Weekend and holiday availability required.
• Open availability preferred.